Authentic Brazilian recipe ebook
Authentic Brazilian Feijoada
Learn the traditional step-by-step method from Minas Gerais, with ingredient guidance, classic side dishes and serving tips.
$19
Two digital PDFs · Instant download
Includes the Brazilian Market Shopping Guide and the bonus drink recipes
What is on the plate
- FeijoadaA rich black bean stew, slow-cooked with pork. The beans are the heart of the dish.
- Arroz brancoWhite rice. The base that soaks up the savory feijoada broth.
- Couve manteigaCollard greens, thinly sliced and quickly sautéed with garlic. Freshness, color, and a slight bitterness against the richness.
- FarofaToasted cassava flour with eggs. Crisp texture and buttery flavor alongside the beans and meat.
- LaranjaFresh oranges, peeled and sliced. Served at the end of the meal to refresh the palate.
What the book covers
Cooking it once is not hard. Knowing what it needs is the part nobody writes down.
Which cuts, and what is each one for?
Practical ingredient notes for cooking in the United States.
What happens, and in what order?
Clear step-by-step guidance from the pot to the table.
What do you serve with it?
Traditional side dishes and serving tips.
What do you pour while it cooks?
Caipirinha and caipivodka, both included.
While the pot is cooking
Caipirinha and Caipivodka are included with the book.
Feijoada is meant to be shared. Along with the full meal, the book includes two Brazilian drink recipes for the table: a classic Caipirinha and a Caipivodka.
- CaipirinhaWith cachaça
- CaipivodkaThe same, with vodka
Two bonus recipes, in the same download.
Who wrote it
Ana Pereira learned this in Minas Gerais, over more than forty years.
The recipe is rooted in family memory and shaped by generations of home cooking. She now cooks in the United States, where the ingredient names change and half the cuts sit under a different label. That is the gap this book was written to close.
“Feijoada is not expensive food. What it costs is care. Feijoada is an art.”
Ana Pereira
What they said
Every holiday, friends hire Ana to cook feijoada for their gatherings.
“I had always thought feijoada would be too complicated to make at home, but this eBook made the process feel simple and manageable. The instructions are clear, the ingredient notes are very helpful, and I loved learning which side dishes go best with it. It felt like having someone guide me through the recipe step by step.”
Paulo, Florida
“What I enjoyed most was that this is not just a basic bean recipe. The eBook explains the traditions behind feijoada and shows how to build the flavors properly. My family loved the final result, and the serving suggestions made the whole meal feel special. I will definitely use this guide again.”
Renata, Florida
“This was my first time preparing Brazilian feijoada, and I was surprised by how confident I felt while cooking. The recipe is detailed without being overwhelming, and the bonus caipirinha ideas were such a fun addition. Everything came together beautifully, and the meal tasted rich, comforting, and authentic.”
Renato, Florida
A page from the book
The part you use at the store
The book closes with every ingredient listed in both languages, so you can shop for feijoada in an American market without guessing at the counter.
| Português | English |
|---|---|
| Feijão preto | Black beans |
| Costelinha de porco | Pork ribs |
| Linguiça calabresa defumada | Smoked Calabrese sausage |
| Paio | Paio sausage |
| Papada de porco | Pork jowl |
| Farinha de mandioca | Cassava flour |
| Couve manteiga | Collard greens |
| Cheiro-verde | Fresh herbs (parsley and green onion) |
Twenty-five ingredients in the full list. The book also flags where the two countries differ: Brazilian couve manteiga is softer and more delicate than the collard greens sold in the United States, and it tells you to shred American collards finely to get close to the original.
The book
Feijoada
A Traditional Brazilian Cookbook from Minas Gerais
Enough to cook the whole thing. The pot, everything that goes around it, and the confidence to put it on the table the way it is done in Brazil.
- The traditional method, start to table
- The cuts, the beans, and what each one is doing
- Ingredient guidance and a bilingual list of all 25 ingredients
- The side dishes, and how to serve the full plate
- Caipirinha and caipivodka, to complete the table
Plus the Brazilian Market Shopping Guide. Where to find carne seca, paio and real farofa in the United States, which brands are worth buying, the collard greens difference nobody explains, and a checklist you can print and take to the store. A second PDF, 11 pages, included with the book.
Frequently Asked Questions
Can I find the ingredients in the United States?
Yes, and this is exactly what the second PDF is for. The book closes with all 25 ingredients listed in Portuguese and English, so you know what to ask for at an American market. The Brazilian Market Shopping Guide then tells you where to go: Brazilian and Portuguese markets, what to buy at Walmart or Amazon instead, and which brands Ana buys herself.
Is feijoada hard to make?
No, but it takes time. Feijoada is a slow-cooked dish that asks for patience. The book walks you through it in order: cleaning and preparing the meats, cooking the beans with the bone-in meats, finishing everything together on the stove, and serving it with the traditional sides.
Is feijoada spicy?
No. Traditional feijoada is smoky and savory, not hot. The recipe is seasoned with garlic, onion, bay leaves and salt, and the smoky flavor comes from the smoked sausage. Black pepper is the only heat, and the ingredient list marks it as optional.
Can I use a pressure cooker?
Yes. The book starts the black beans and the bone-in meats together in a pressure cooker or electric cooker, and cooks the boneless meats in a separate pot. It also recommends, whenever possible, a heavy pot over steady, gentle heat, because it brings out better flavor and texture.
What do I actually receive?
Two PDFs: the Feijoada cookbook and the Brazilian Market Shopping Guide. You can read them on your phone, tablet, or computer, and you get the download immediately after purchase.
What is in the Shopping Guide?
Eleven pages on buying the ingredients in the United States: where Brazilians actually shop, what to buy at a Brazilian market and what to buy at a big chain, the brands Ana trusts, why American collard greens behave differently from Brazilian couve manteiga, and a one-page checklist you can print and take with you.
Do I get the drink recipes too?
Yes. The Caipirinha and Caipivodka recipes are included as a bonus inside the ebook.
How do refunds work?
Reply to your purchase email within 30 days and you’ll receive a full refund. No questions asked.
Pick a Saturday. Start early. Let the pot do most of the work.
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