Serving Suggestion

SPAM® Feijoada


  • 2 tbsp canola oil
  • 2 large yellow onions, chopped
  • 1 red cayenne pepper, chopped
  • 4 cloves garlic, minced
  • 4 slices bacon, chopped
  • 1 cup parsley, chopped
  • 5 large tomatoes, chopped
  • 4 cups dried beans (black bean), soaked overnight, drained
  • 1 x 454g salt pork, boiled for 5 minutes, cut into 1-inch cubes
  • 1 x 454g smoked sausage
  • 2 x 454g corned beef, cut into 2-inch cubes
  • 1 x 454g pork spareribs, cut small pieces
  • 1 x 340g can of SPAM® Chopped Pork & Ham diced
  • 1/2 tsp salt
  • 2 tsp ground black pepper
  • 3 bay leaves
  • 2 quarts water
  • 227g green cabbage, sliced
  • 1 bunch collard greens, washed, shredded
  • 6 oranges, peeled, sliced
  • White rice


  1. Heat the oil in a large, heavy, deep pot and stir-fry the onion, garlic, and cayenne for 2 minutes or until light golden brown.
  2. Add the beans, salt pork, Portuguese sausage, smoked Polish sausage, SPAM® Chopped Pork & Ham, corned beef, pork spareribs, salt, black pepper, bay leaves, halved-orange and water. Cover and simmer for 2 hours or until the beans are tender, stirring occasionally and adding water if needed to ensure that the beans are completely covered while cooking.
  3. Side Dish: Collard Greens - Heat 2 tablespoons canola oil in a large frying pan and sauté crushed cloves of garlic until light golden brown. Add the 2 slides bunches collard greens and salt. Stir-fry over medium-high heat for 3 minutes or until greens are tender; do not overcook.
  4. Serve with sliced oranges, white rice, collard greens, vinaigrette sauce.

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