Feijoada (Brazil)

🕒 Prep: 30 min
🔥 Cook: 3 hours
🍽 Serves: 6
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Feijoada is a hearty and comforting Brazilian dish that brings together tender meats and black beans in a rich, savory stew. Its deep flavors are perfect for gatherings and cozy dinners alike. This recipe is a delicious introduction to Brazilian cuisine right from your kitchen!

Ingredients for Feijoada (Brazil)

The star of this dish is the humble black beans, providing a creamy texture and absorbing the rich flavors of the stew. The tender chunks of pork shoulder and beef chuck add depth and heartiness, while the smoked sausage and bacon infuse the dish with a smoky flavor. Onion and garlic lay a flavorful foundation, with bay leaves, black pepper, salt, and cumin enhancing the taste profile. The hint of citrus from the orange slices at the end adds a refreshing contrast.

Tips & Tricks

  • If you can’t find smoked sausage, kielbasa or chorizo would be great substitutes.
  • For an even richer flavor, use chicken or beef broth instead of water.
  • Make it ahead of time—the flavors deepen and meld beautifully overnight.
  • If you need to thicken the stew, mash some of the beans against the pot's side.

Serving Suggestions

Feijoada is traditionally served with white rice, but you could also pair it with fluffy mashed potatoes or a crusty bread to sop up the juices. A side of collard greens or sautéed kale complements the dish beautifully, adding a pop of color and freshness.

Frequently Asked Questions

Can I freeze feijoada?
Yes, it freezes well. Just make sure to cool it completely before transferring it to airtight containers.
What if I don't have time to soak the beans overnight?
You can use the quick soak method: boil the beans for 2 minutes, then let them sit covered for an hour before using.
Is there a vegetarian version of feijoada?
Yes, you can substitute the meats with vegetables like bell peppers, squash, and more beans for a hearty vegetarian version.

Feijoada (Brazil) Recipe Walkthrough

Start by rinsing your black beans thoroughly under cold water, then soak them overnight to soften them for cooking. This step is crucial for achieving that perfect texture in your feijoada.

In a large pot, cook the bacon over medium heat until it's crispy. Once it's done, remove it and set it aside, making sure to leave those delicious drippings in the pot. This will be the flavorful base for your stew.

Next, toss in the onion and garlic. Sauté them in the bacon drippings until they become fragrant and translucent, which usually takes a couple of minutes.

Now it's time to add the pork shoulder, beef chuck, and smoked sausage to the mix. Cook these until they are nicely browned on all sides, which will lock in their flavors.

Drain the soaked beans and add them to the pot, along with water, bay leaves, black pepper, salt, and cumin. Stir everything together and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for 2-3 hours. Stir occasionally and keep an eye on the liquid level. You want the beans to be tender and the meats fully cooked.

Before serving, taste and adjust the seasoning if needed. Serve with orange slices for a fresh kick and cooked white rice to soak up all those lovely juices.

Why You'll Love This Recipe

  • A perfect balance of smoky, savory flavors.
  • Incorporates diverse proteins for a satisfying meal.
  • Great for make-ahead meals and leftovers.
  • Brings a taste of Brazil without leaving home.

Ingredients

1 lb dried black beans
1/2 lb pork shoulder, cut into chunks
1/2 lb beef chuck, cut into chunks
1/4 lb smoked sausage, sliced
1/4 lb bacon, chopped
1 large onion, chopped
4 cloves garlic, minced
2 bay leaves
1 tsp black pepper
1 tsp salt
1/2 tsp cumin
6 cups water
1 orange, sliced
Cooked white rice, for serving

Step-by-step Instructions

1. Rinse and soak the black beans overnight in cold water.
2. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
3. Add the onion and garlic to the pot and sauté until fragrant.
4. Add the pork shoulder, beef chuck, and smoked sausage to the pot. Cook until browned on all sides.
5. Drain the beans and add them to the pot along with the water, bay leaves, black pepper, salt, and cumin.
6. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the beans are tender and the meats are cooked through.
7. Adjust seasoning to taste.
8. Serve hot with orange slices and cooked white rice.

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