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• Having fun with all crazybrhuecomments.Pessoal, não é fácil achar os ingredientes que vão na feijoada fora daqui. Essa é uma adaptação para quem não mora aqui.Ele também fez um frango frito coreano com ingredientes que não tem nada a ver, principalmente para o molho.Aliás, assistam o vídeo 1000 dele. Ele não está ensinando a pura receita e passo a passo. É um canal sobre técnicas, sobre como cozinhar.Enfim. Não preciso digitar em inglês porque meu recado só serve para os brasileiros mesmo.Estejam honrados por ter uma receita típica nesse canal, e no resto, enjoy!
• not quite feijoada but it looks like it would still be yummy. I actually yelled NOOO when he drained the black beans in the beginning. Yes soak so the beans will be softer but use that nice black water! and I never eat feijoada with bacon..but not everyone likes pork belly or feet...I always cook my feijoada with couple pig feet then pull apart and put it back in. very yummy.
• Watching this on 2015 New Year
• Do you have a recipe for beef jerky? Hopefully nice and spicy. And preferably crunchy rather than chewy. :D
• quite like a french cassoulet :)
• You can use a presure cooker.
• Thanks for posting this recipe. I love Feijoada. It is one of my favorite dishes ever and it reminds me so much of the amazing time I had while studying in Brazil, I actually felt very emotional watching it and very hungry :-)
• Até parece feijoada Brasileira...mas Não é assim que se faz
• @stuckIN801 lol
• Usou algumas carnes erradas, Não usou couve pois só existe couve no Brasil. E a farofa, também não pode fazer pois a farinha de mandioca só existe aqui.
• Water swirling in the opposite direction in Brazil is a myth Chef John, sorry lol
• I think it works better than the original recipe.
• Forgive me but I would like to add some more comments about this recipe, like it is not only on the new years eve that we have that but along the year.And sure normally we serve with cassava flour. And also some chunks belly fried pork before add to the cooked beans. And that will be all.I hope that will make the diference on your dish.Thanks
• Chef John, I'm from Brazil and I can safely say that you've nailed it. For the most part. Just know that if you ever served feijoada to a Brazilian using bread crumbs as substitution for caçava flour, you wouldn't hear the end of it! Haha. There's nothing, nothing like the caçava flour or, as we call it down in Brasil, the good ol' farofa! Thanks for honoring my people with this delicious recipe!
• Wow this is awesome!! I wish I could make something even as close as you did to the original traditional Brazilian dish. Parabéns ♡ I will try it. 
• Chef John, you have opened my eyes to many different ways of cooking as well as many different kinds of food. i thank you for what you do. your dishes look amazing and i have tried duplicating them myself. have not been disappointed so far. amazing job.
• I would probably serve that with spinach instead.
• This video just earned its place as the 100th video on my "Food" playlist =)
• are all the Brazilians offended that it doesnt have guinea pig meat in it ?
• Hey Chef Jhon. Just tried your method. And as a brazilian I can say that it was awesome! And as always i've enjoyed your cooking! Usually is served with cassava, as you said, but it's usual to be served with cornmeal (those with big chunks). Congratulations! Just love it!
• Hi chef John, I'm here with to give a original brazilian feijoada recipe and hope this will help you to do it right. Because i do love cooking and I've been abroad in a while, more specifically in London, where I used to cook for some friends from different countries in a neighborhood where I rented a flat.And i also used to work as a kitchen assistant on the Royal Garden Hotel.Okay, here it is.Ingredients: you're going to use the black bean, smoked liguiça, smoked pork ribs, chopped onions, smashed garlic, bay leaves, smoked diced bacon, pimenta malagueta pepper, pinch of salt, orange peeled and sliced e couve (this is a brazilian vegetable).to prepare: First cut the linguiças, bacon e other things in peace i fry them to leave the fat come out and let them rest.In a pressure pan add the garlic until star to get blond color, add the onion e the bacon to fry and when is done add the bean. when the pot starts boiling, close and wait 20 min and then open and add the rest of the things and let them cook for about 10 min, or you can boil them separately and then mix with the beans. If you find the couve you can prepare separately with a pinch of salt and fried garlic. Sorry, I almost forgot to tell how to serve the orange. Always when the dish is done okay. It's done. and as usual enjoy.Best of luck.Ronaldo Tavares - Brazil
• Congratulations.... You did it all wrong!
• Something that would be close to the cassava flour would be cream of wheat. Also, the bean-mashing is totally legit, all my Brazilian friends do that.
• Have you ever heard of this little tiny thing called a pressure pan? Cuts the cooking time to an hour. Seriously. My grandma cooks it every day for lunch. But not with the pork just the beans, the meat varies. 
• There are definitely a few things I would've done different just because theres a brazilian shop near where I live in the US. 1st thing is never drain the water that you soak the beans in. 2nd thing is to use thick bacon, the kind you get from the butcher that you only make once in a blue moon. the 3rd is the bread crumbs. Caçava is manioc, commonly called yuca. The thing with the meats you chose is that there aren't bones, and thats my pet peeve. The bones are always hard to remove (at least for me) so I don't mind your meats in the feijoada. Thanks for celebrating my heritage, Chef John! Great recipe!
• A nice attempt at Brazil's national dish but I wouldn't serve this to a Brazilian...Italian sausage??? bread crumbs as a substitute for farofa??? Go to Brazil or eat this at anauthentic Brazilian restaurant before you pass this off as Brazil's national dish.
• EW EW EW EW EW EW 
• there are a lot of variations of feijoada. Do you think it's that easy to find calabresa, carne seca, and all the Brazilian products in United States to make what you call the perfect feijoada? His recipe worked perfectly well as it is! 
• I was amazed to see someone cook this dish so well, and so close to what we find here. The traditional dish also has pig ears, tail, nose and feet. But I prefer without it. Congratulations from a brazilian aspiring chef!
• this is no feiijoada .....kkkkk
• 42 fucking vegans does not like this
• Perfect,,,love it 
• @Patrizia De Maio calar vinhoso cadela, ele improvisou
• Braised greens? how?
• chef john u r the man
• Since the Calabresa sausage is a distinctly Brazilian product (made by Italian immigrants with Portuguese ingredients), the closest analogue would be what is called Portuguese sausage or Linguica outside of Brazil.
• The cassava flour you were talking about is... Farofa. It is actually not just the flour. We usually add... Butter, eggs, bacon, spices... Sometimes we add bananas... Delish.
• That feijoada looks amazing. If you by chance get to find our "farofa", which is manioc flour (or cassava flour, although I've never heard it being called like that), please try to buy it, as it complements the dish in a very nice way. But your bread crumbs also looked tasty, so thumbs up to that, nice improvising. Greetings from Brazil!
• try doing barbados' national dish, cou cou and flying fish
• That looks like shit. Leave it to dirt poor Brazilians to conjure up a bowl of shit and call it a meal. 
• can you do this recipie with canned beans... i don't have time to soak the beans
• Wow, this looks soooo good
• OMG, This is so well done :)Just the bread crumbs detail... it doesn't work! HAHA try with the cassava flour, you'll be amazed!
• people soak the "carne seca" overnight to remove the salt more than softening the meat. but great take on it chef john! I really love your cooking and how you take time to explain!
• feijoada isn't stew and you didn't get it quite right. the calabrese sausages are cut wrong. the italian sausages are not used IN the feijoada. one may use parsley to decorate, not season. and the proper thing to do is boil the "beef jerky" with the beans to soften the meat and salt the dish. and you forgot the garlic. cheers
• More information, Tell us something interesting now - here.

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