Minas Gerais → your kitchen
Feijoada is not a weeknight recipe.
It is a pot, a long afternoon, and a table that fills up while it cooks.
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.
Os quatro pontos acima são a descrição oficial do produto, transcrita da contracapa publicada — não são suposição minha sobre o conteúdo.
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 notes and substitutions for cooking in the United States
- The side dishes, and how to serve the full plate
- Caipirinha and caipivodka, to complete the table
Frequently Asked Questions
Can I find the ingredients in the United States?
Yes. That’s the heart of this ebook. Every ingredient comes with a U.S. substitution you can find at a regular grocery store, plus tips for what to look for at a Brazilian market if you have one nearby.
Is feijoada hard to make?
No, but it takes time. Feijoada is a slow-cooked dish, and most of that time is hands-off simmering. The ebook breaks it into clear steps with timing tips so nothing feels overwhelming.
Is feijoada spicy?
No. Traditional feijoada is smoky and savory, not hot. If you like heat, the ebook shows where you can add it.
Can I use canned black beans?
The traditional method uses dried beans, and the ebook teaches it that way for the best flavor and texture. You’ll also find notes on adjusting when you’re short on time.
What format is the ebook?
A PDF you can read on your phone, tablet, or computer. You get the download link immediately after purchase.
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.
Get the ebook · $9.99Instant download. Full refund within 30 days if it is not for you.
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