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bowl of Brazilian Feijoada featuring black beans, smoked pork, sausage, and beef, served with white rice, orange slices, collard greens, and farofa on a rustic wooden table.

Feijoada (Brazilian Black Bean Stew)

Traditional Brazilian black bean stew with pork, sausages, and spices. Served with rice, farofa, collard greens, and orange slices.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course: Main Course
Cuisine: Brazilian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450 g dried black beans, soaked overnight
  • 2 medium onions chopped
  • 6 garlic cloves minced
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and freshly ground black pepper to taste
  • 1 lb 450 g pork shoulder, cubed
  • 1/2 lb 225 g bacon or pork belly, chopped
  • 1/2 lb 225 g fresh sausage, sliced or crumbled
  • 1 smoked ham hock or pork shank
  • Optional: 1/2 lb 225 g carne seca (dried salted beef), soaked overnight and shredded
  • 1 orange halved (for cooking)
  • Fresh parsley or cilantro chopped (for garnish)

Equipment

  • Large heavy pot or Dutch oven
  • Cutting board and knife
  • Measuring spoons
  • Wooden spoon
  • Bowls for soaking beans and meats

Method
 

  1. Drain and rinse soaked black beans. Set aside.
  2. If using salted meat (carne seca or bacon), soak in water to reduce saltiness, then drain.
  3. In a large Dutch oven, brown bacon first until fat renders. Remove and set aside.
  4. Brown pork shoulder in batches to develop color. Add sausages for color.
  5. Remove meats and sauté onions and garlic until fragrant.
  6. Add smoked paprika, cumin, and bay leaves to aromatics.
  7. Return meats to pot. Add beans and enough water or broth to cover by 1–2 inches. Add halved orange.
  8. Bring to gentle boil, reduce heat, cover partially, and simmer 2–3 hours until beans are tender and meats are falling apart.
  9. Remove bay leaves and orange. Taste and adjust salt and pepper. Garnish with parsley or cilantro.
  10. Serve hot with steamed rice, sautéed collard greens, farofa, and orange slices.

Notes

-You can use a pressure cooker for faster cooking (~35-45 mins).
-Vegetarian version: replace meats with smoked mushrooms, tofu, or root vegetables.