Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?




Feijoada ŕ Francesa   HT  MC  Brazilian  140mins



Serves 6-8    Hot  Pork  Poultry  Game  Lamb  Vegetables  Pulses  Alcohol   Stew  Main Course   Dairy Free  Eggless  Brazil  Sth American  South America




1 tbsp Vegetable Oil

1 Large Onion, chopped

1 tbsp freshly chopped Parsley

50g/2oz Spring Onions, chopped

2 boned Duck Breasts, skinned and cut into 5cm/2-inch cubes

675g/1˝lb boned Shoulder of Lamb, cut into 5cm/2-inch cubes

225g/8oz Smoked Sausage, cut into 5cm/2-inch lengths

2 large Tomatoes, chopped

1 tbsp Tomato Puree

120ml/4fl.oz. White Wine

400g/14oz dried White Beans, soaked overnight, 

Salt and Black Pepper

1.1L/40fl.oz. Water

2 whole Cloves

2 Onions, cut into wedges

450g/1lb Carrots, peeled and cut into 5cm/2-inch lengths

1 Chayote Squash, peeled, cores and cut into 5cm/2-inch cubes

2 Sticks of Celery, cut into 10cm/4-inch lengths




1. Heat the oil in a large saucepan add the onion,  parsley, and spring onions and sauté until golden brown. 


2. Add the duck, lamb, and smoked sausage and sauté for 3 minutes. 


3. Add the tomatoes, tomato puree, wine, drained beans, salt, black pepper, water, cloves, and wedged onions. mix well, cover and simmer for 1˝ hours or until the beans and the meat are tender, stirring from time to time and adding more water if necessary to ensure that the beans are completely covered during the cooking. 


4. Add the carrots, chayote squash, and celery, mix well and continue to simmer for a further  15 minutes or until the vegetables are just tender. 


Serve hot with rice and/or toasted manioc meal.




More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts 



Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart.



Click here to ask a culinary question

More information about this recipe

 Follow us  


Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

 Sign up for Free Bi-Monthly Newsletter

For lots of great kitchen equipment

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©