My Not-So-Secret Potluck Recipe

Feijõada (Brazilian Black Bean Soup)

This recipe is created in Hawaii. Some ingredients were replaced with local flavor, like  Portuguese sausage, pipi kaula (Hawaiian dry beef) and Chinese sweet and sour ribs. Feijõada is similar to American Chili in terms of "anything you can find in the kitchen". It's okay to play with which meat goes in there. I've heard Cuban cooks similar dish.


2 tablespoons oil

2 cups of chopped onions

1/2 cups of chopped garlic

3 bay leaves (chopped if fresh, crushed if dry)

2 tablespoons salt

2 teaspoons ground black pepper

3 5-oz packages of chorizo sausage, sliced 1/4-inch thick

3 6-oz packages of Portuguese sausage, sliced 1/4-inch thick

1 5-oz package of pipi kaula (Hawaiian dry beef) chopped

1 pound of meat:

Choice 1 - baby back spareribs, cut into individual ribs (pricy item in Hawaii)

Choice 2 - pork belly, cut into 1-inch cubes (not too expensive)

Choice 3 - Chinese sweet and sour ribs, defrost and keep the fat on the meat (affordable)

1 package of cured pork, cut to 1-inch cubes

1 pound package of black beans

10 cups water


  • In a large heavy-bottom saucepan, over medium heat, add the oil.
  • When the oil is hot, add the onions and garlic.
  • Crush the bay leaves and add to the pan.
  • Season with salt and pepper.
  • Sauté for 5 minutes or until unions are translucent.
  • Add the sausage slices.
  • Continue to cook for 10 minutes.
  • Add the meat, beans and water.
  • Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 3 hours.
  • Adding water as necessary to keep the beans covered.
  • Using the back of a ladle, mash 1/4 of the beans.
  • Re-season with salt and pepper if needed.

To serve, spoon Feijõada over rice onto each serving plate.

Shake some of the hot sauce over the entire plate.

Garnish with the orange slices and farofa.

Submitted by Luis Chen, Thanksgiving Dinner 2001 (Courtesy of Emeril Lagasse, 1999,; Modified by Luis Chen for Hawaii's audience)
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