Brazilian Black Bean Stew (Feijoada)
Feijoada Say it: fay-zhoh-AH-dah
Feijoada is Brazil’s beloved national stew, a deeply savoury pot of black beans simmered slowly with pork, beef and smoked sausages until the beans turn glossy and the broth is rich with rendered fat and spice. Traditionally served as a leisurely weekend lunch, it arrives with white rice, garlicky collard greens, farofa and orange slices to cut the richness. The dish has Portuguese roots but became distinctly Brazilian in its generous mix of meats and its relaxed, celebratory spirit.
Brazilian Black Bean Stew (Feijoada)
Feijoada
Pronounced fay-zhoh-AH-dah
- Serves
- 8
- Prep
- 30 min
- Cook
- 2 hr 30 min
- Total
- 3 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Soak the beans. place black beans in a large bowl, cover with 3 inches of water, and soak overnight or at least 8 hours. Drain and rinse well.
Season the pork shoulder and beef chunks generously with salt and pepper. In a large heavy pot or Dutch oven, heat olive oil over medium-high and brown the meats in batches until deeply golden on all sides, about 8-10 minutes per batch. Transfer to a plate.
Add the bacon to the pot and cook until crisp and the fat renders, about 5 minutes. Add onion and garlic and cook, stirring, until softened and fragrant, about 3 minutes.
Return the browned meats, beans, ham hock and bay leaves to the pot. Add enough water to cover by 2 inches (about 8-10 cups/2-2.5 L), bring to a boil, then reduce heat to a gentle simmer. Cover partially and cook for 2 hours, stirring occasionally, until the beans are just tender and the meats are starting to soften.
Add the sliced sausages and continue to simmer, uncovered, until the meats are fork-tender and the broth thickens to a glossy, creamy consistency, 30-45 minutes more. If the stew gets too thick, add a splash of hot water; if too thin, mash a few beans against the side of the pot.
Taste and season with salt and black pepper. Remove the bay leaves and any bones, shred the meat from the ham hock and stir it back into the pot.
Serve hot with white rice, sautéed collard greens, orange slices and farofa.
Regional variants
Some cooks add a splash of orange juice or cachaça during the last 15 minutes; a lighter version, sometimes called 'feijoada leve', uses only beans, smoked sausage and bacon.
Cook's notes
- The flavor deepens overnight: refrigerate the cooled feijoada and reheat gently the next day, adding a little water if needed.
- If using a pressure cooker, after browning, combine beans, meats, ham hock, bay leaves and water, and cook at high pressure for 25-30 minutes; release, add sausages, and simmer to thicken.
- Traditional feijoada often includes pig ears, tails or feet; add 1 lb (450 g) total with the initial simmer if you like a more classic mix.
Serve with
White rice, sautéed collard greens (couve à mineira), fresh orange slices and toasted cassava flour (farofa).
Make ahead and storage
Keeps refrigerated up to 4 days; the flavor deepens overnight. Reheat gently with a little water if needed.
