06/23/2026
🔥 Brazilian Feijoada Pitmaster Soup
Angels Academy of Culinary Arts Recipe Library • Featuring Angel Dust All‑Purpose Seasoning
🍽️ Description
This pitmaster‑inspired take on Brazil’s beloved feijoada blends smoked sausage, tender pork, and black beans into a rich, savory stew. Angel Dust All‑Purpose Seasoning deepens the broth with warm, soulful flavor while orange peel and aromatics add the signature Brazilian brightness. It’s hearty, smoky, and perfect for feeding a community with global flair.
⏱️ Quick Info
Servings: 8 (64 oz batch)
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Difficulty: Medium
🛒 Ingredients
Broth Base
3 tablespoons Angel Dust All‑Purpose Seasoning
6 cups beef or pork broth
2 cups water
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 strip orange peel (2–3 inches)
Smoked Meats & Beans
1½ cups smoked sausage (linguiça or kielbasa), sliced
1 cup smoked pork shoulder or rib meat, chopped
2 cups cooked black beans (or 1 can, drained)
Vegetables & Aromatics
1 cup onion, diced
½ cup celery, diced
½ cup carrot, diced
1 tablespoon garlic, minced
1 bay leaf
Seasoning & Finish
1 teaspoon smoked paprika
1 teaspoon black pepper
Fresh cilantro or parsley
Lime wedges
👩🍳 Step‑by‑Step Instructions
Sauté the Aromatics Heat 1 tablespoon oil in a soup pot. Add onion, celery, and carrot. Cook 5–7 minutes until softened. Add garlic and cook 30 seconds.
Bloom the Angel Dust Add Angel Dust All‑Purpose Seasoning, smoked paprika, and black pepper. Stir 20–30 seconds until fragrant.
Build the Feijoada Broth Add tomato paste and cook until it darkens. Add broth, water, Worcestershire, bay leaf, and orange peel. Bring to a simmer.
Add Smoked Meats Add smoked sausage and smoked pork. Simmer 20 minutes to infuse the broth with smoky richness.
Add Black Beans Stir in black beans and simmer 15–20 minutes until flavors meld.
Taste & Adjust Remove orange peel and bay leaf. Add more Angel Dust, pepper, or a splash of broth as needed.
Finish the Soup Garnish with cilantro or parsley. Serve with lime wedges for brightness.
💡 Chef’s Secrets to Elevate This Recipe
Add a small piece of smoked ham hock for deeper body.
Char the sausage slices before adding for caramelized flavor.
Add a splash of fresh orange juice at the end for authentic Brazilian balance.
💡 Chef’s Variations
Spicy Version: Add chili flakes or a diced jalapeño.
Hearty Version: Add 1 cup cooked rice directly into the soup.
Veg‑Forward: Add collard greens or kale during the last 10 minutes.
Dietary Substitutions
Gluten‑Free: Use GF Worcestershire or coconut aminos.
Low‑Sodium: Use low‑sodium broth and reduce seasoning.
Pork‑Free: Substitute smoked turkey sausage and smoked turkey wings.
Make‑Ahead Tips
Feijoada tastes even better the next day as the beans absorb the smoky broth.
Soup thickens overnight — thin with broth when reheating.
Perfect for quart‑container outreach distribution.
Picnic‑Friendly Storage
Chill completely before packing.
Transport in insulated containers.
Reheat gently to avoid breaking down the beans.
Flavor Twists
Add roasted sweet potatoes for a Brazilian‑American fusion.
Stir in a spoonful of chimichurri for herbal brightness.
Add a pinch of cinnamon for a warm, subtle undertone.
⚠️ Allergy & Dietary Notes
Contains no dairy, nuts, or eggs.
Check broth and Worcestershire for gluten if serving GF guests.
Citrus peel can be omitted for citrus‑sensitive diners.
What This Recipe Pairs Well With
White rice
Toasted farofa (toasted cassava flour)
Grilled greens
Lime wedges
🌿 Story
Feijoada is Brazil’s national dish — a celebration of community, resourcefulness, and shared meals. By adapting it into a pitmaster‑style soup, Angels Academy students learn how global traditions and smoked meats can come together to create nourishing, culturally rich dishes for neighbors. It’s a bowl that teaches history, flavor, and heart.
📊 Nutrition (Approximate per serving)
Calories: ~340
Protein: 22g
Carbs: 28g
Fat: 16g
Fiber: 6g
