Rio De Janeiro
3h 30m
Rio de Janeiro: 9-Recipe Boozy Brazilian Cooking Class
Take advantage of your time in Rio with a hands-on Brazilian cooking class and make traditional dishes and Caipirinhas. Choose between 2 menu options...
from$86Check dates
History
Aconchego Carioca opened in Praça da Bandeira in 2002, and a 2022 profile in O Povo na Rua calls the bolinho de feijoada the house's flagship, created by its own cook. The idea set off a series of Brazilian classics shrunk into bolinhos: croquete de vaca atolada, white beans with rabada, pumpkin with carne seca, aipim with bobó. The profile calls it one of the most copied petiscos in Brazil and counts about 10,000 made a month.
Book a food experience
Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Sao Paulo
Private tour · 5 hours
São Paulo 5h Private City Tour With Fruit Tasting
Get an insight of the city of São Paulo and its history along with the view of historic buildings, visit art galeries, the main park, monuments,...
from$186Check dates
Make it at home
Ingredients
- 400g cooked feijoada beans, drained, with the meat finely chopped
- 100g couve (collard greens), very finely shredded
- 60g bacon, diced and fried until crisp
- 4 tablespoons manioc flour, plus extra if the mixture is wet
- 1 egg, beaten, for coating
- Dried breadcrumbs, for coating
- Oil for deep frying
Method
- Mash the beans coarsely with a fork and mix in the chopped meat, the shredded couve, the bacon and enough manioc flour to make a firm, shapeable mixture.
- Chill the mixture for 30 minutes so it is easier to handle.
- Shape into balls the size of a walnut, dip each in the beaten egg and roll in breadcrumbs.
- Heat the oil to 180C and fry the bolinhos in small batches for 3 to 4 minutes until golden, then drain on paper.
- Serve hot with crisp pork crackling and a squeeze of lime.
Tip from the editors. Use leftover feijoada with the broth drained off; a wet mixture bursts in the fryer, so add manioc flour until it holds a ball.
Where to eat bolinho de feijoada
Bolinho de feijoada in Rio de Janeiro
Aconchego Carioca ★ 4.6
Aconchego Carioca in Praça da Bandeira is chef Kátia Barbosa's Northeastern-leaning boteco, birthplace of the bolinho de feijoada, in Rio de Janeiro.
OrderThe bolinho de feijoada with kale and pork crackling, and a lime batidinha.
TipCamarão do Gui took third place at Botecar 2025; the moqueca of peach-palm hearts suits vegetarians, and the beer list runs to about 50 labels.
More cities are in research. Want bolinho de feijoada covered somewhere specific? Tell us where you want to eat.