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Portuguese Feijoada, With Accompaniments (vinaigrette, Rice, Collard Greens)

  • Yield: 8 to 10 servings


  • 2 tablespoons vegetable or olive oil
  • 2 large onions, chopped
  • 5 cloves garlic, crushed or minced
  • 4 slices bacon, chopped
  • 2 pounds dried black beans, soaked overnight and drained
  • 1 pound salt pork, cut into 1/2-inch cubes, boiled for 5 minutes and drained
  • 2 pounds Linguica, cut crosswise into 1/2-inch slices
  • 1 pound smoked lean ham hocks, fat scored
  • 1 pound corned beef, cut into 2-inch cubes
  • 1 orange, washed very well and quartered
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 quarts water, plus more as needed
  • Portuguese Rice, for serving
  • Vinaigrette Sauce (Molho de vinagrete), for serving
  • Sauteed Collard Greens (Couve refogada), for serving


  • In a large, heavy, deep pot, heat the oil over medium-high heat. When hot, add the onions, garlic and bacon and cook, stirring, until lightly browned, 4 to 6 minutes. Add the beans, salt pork, Linguica, ham hocks, corned beef, orange, bay leaves, salt, crushed red pepper and water. Bring to a boil, skim any froth that comes to the surface, cover and reduce the heat to a simmer. Cook, stirring occasionally, until the beans are very tender, about 2 hours.
  • Remove from the heat and discard the bay leaves and orange quarters. Serve with Portuguese rice, Vinaigrette Sauce and Sauteed Collard Greens.