Description
At its most basic level, a Brazilian Feijoada recipe is a hearty black bean stew simmered slowly with a variety of salted, smoked, and fresh meats. However, calling it a “stew” feels like an understatement. It is a thick, obsidian-hued gravy filled with tender morsels of pork, spicy sausage, and fatty bacon, all infused with the aromatic power of garlic, onions, and bay leaves.
Ingredients
Beans & Meats
1 lb (450 g) dried black beans
½ lb (225 g) pork shoulder or pork butt, cubed
½ lb (225 g) smoked sausage (linguiça or kielbasa), sliced
¼ lb (115 g) bacon, chopped
¼ lb (115 g) salted pork (carne seca, salt pork, or ribs)*
*If using salted meat, soak overnight and change water 2–3 times.
Aromatics & Seasoning
1 large onion, finely chopped
5 cloves garlic, minced
2 bay leaves
1 tsp black pepper
Salt (to taste, often little is needed)
2 tbsp vegetable oil
Optional traditional additions
Orange peel (1–2 strips, removed before serving)
Smoked beef ribs or pork feet (very traditional)
Instructions
Soak the beans
Rinse beans and soak overnight in plenty of water. Drain and rinse.
Prepare the meats
If using salted meats, soak and rinse well.
In a large heavy pot, cook bacon over medium heat until rendered.
Add oil if needed, then brown pork and sausage. Remove and set aside.
Build the base
In the same pot, sauté onion until soft.
Add garlic and cook until fragrant.
Return meats to the pot.
Cook the feijoada
Add beans, bay leaves, orange peel (if using), and enough water to cover by 2–3 inches.
Bring to a boil, then reduce to a gentle simmer.
Cook uncovered for 2–2½ hours, stirring occasionally, until beans are tender and broth is thick.
Season & finish
Remove bay leaves and orange peel.
Season with black pepper and salt if needed.
For thicker broth, mash a ladle of beans and stir back in.
Notes
Feijoada is traditionally enjoyed with fluffy white rice, sautéed collard greens, orange slices, and farofa on the side. The fresh oranges help balance the richness of the stew, making each bite comforting yet refreshing.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Simmered
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
Keywords: Authentic Brazilian black bean stew, traditional feijoada preparation, Brazilian national dish recipe, homemade black bean and pork stew