Name: Fogo de Chão Brazilian Steakhouses SIDE DISH - FOGO FEIJOADA Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2 cups black beans; 200 grams smoked sausage (e.g., chorizo or kielbasa); 1 medium onion (chopped); 4 cloves garlic (minced); 2 pieces bay leaves; 2 tablespoons olive oil; to taste salt; to taste black pepper; 1 cup white rice; 1 piece fresh orange (for garnish); to taste Malagueta hot sauce (for serving); to taste farofa (baked yuca flour with bacon)

YUZU MOON

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

A traditional black bean stew with sausage served over white rice. Season it to your liking with fresh orange, Malagueta hot sauce and farofa, baked yuca flour with bacon.

Soak the black beans overnight in water. Drain and rinse before cooking.

Prepare the Beans

In a large pot over medium heat, add olive oil and sauté chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.

Cook the Sausage

Add the drained black beans, sliced smoked sausage, bay leaves, salt, and black pepper to the pot. Pour in enough water to cover the beans by about an inch.

Combine Ingredients

Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, or until the beans are tender. Stir occasionally and add water if necessary to keep beans submerged.

Simmer the Stew

While the beans are cooking, prepare the white rice according to package instructions.

Cook the Rice

Serve the feijoada over a bed of white rice. Garnish with fresh orange slices, and offer Malagueta hot sauce and farofa on the side for additional flavor.

Serve

black beans

smoked sausage (e.g., chorizo or kielbasa)

onion (chopped)

garlic (minced)

bay leaves

olive oil

salt

black pepper

white rice

fresh orange (for garnish)

Malagueta hot sauce (for serving)

farofa (baked yuca flour with bacon)

SIDE DISH - FOGO FEIJOADA

Lamb Picanha, Chops - For lamb lovers or those curious to taste it for the first time, our gaucho chefs serve the Cordeiro as Prime Lamb Picanha or succulent Lamb Chops. Both are marinated with fresh mint, white wine, and lemon before being fire-roasted.

Cordeiro

Chicken - Our chicken legs and thighs recipe includes a peri-peri style seasoning, which makes it one of our most talked-about meats. Our gaucho chefs also wrap tender chicken breasts in savory bacon.

Frango

The balance of sweet and salt is a critical element of Southern Brazilian cuisine. The caramelized bananas help prepare and enliven the palate throughout the meal.

SIDE DISH - Caramelized Bananas

New York Style cheesecake torched with caramelized sugar, served over a rich berry sauce.

CHEESECAKE BRÛLÉE

Double Bone-In Pork Chop - Marinated for 48 hours with roasted garlic, fresh herbs, and lime zest, the Bone-In Double Cut Pork Chop is slowly grilled on the bone for maximum flavor and caramelization, then carved tableside.

Bisteca De Porco

Antipasti

Make SIDE DISH - FOGO FEIJOADA Recipe in just 2h . A traditional black bean stew with sausage served over white rice. Season it to your liking with fresh orange, Malagueta hot sauce and farofa, baked yuca flour with bacon.

Side Dish - Fogo Feijoada Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions