šŸ„£ Feijoada – Brazilian Black Bean Stew with Pork



Feijoada – the beloved Brazilian black bean and pork stew, often considered Brazil’s national dish. This hearty, rich dish is typically enjoyed during weekends with family or friends and pairs beautifully with rice, collard greens, orange slices, and farofa.

šŸ½️ Serves: 8

⏱️ Prep Time: 30 minutes

⏱️ Cook Time: 3–4 hours

šŸŒ¶️ Difficulty: Moderate

šŸ„˜ Cuisine: Brazilian

šŸ§‚ Ingredients

For the Stew:

  • 500 g (1.1 lb) dried black beans, soaked overnight

  • 300 g (10 oz) pork shoulder, cut into 2–3 cm chunks

  • 200 g (7 oz) chorizo or linguiƧa calabresa (smoked sausage), sliced

  • 150 g (5 oz) pork belly or bacon, diced

  • 150 g (5 oz) smoked ribs or smoked pork hock

  • 2 bay leaves

  • 1 large onion, finely chopped

  • 4 cloves garlic, minced

  • 1 tbsp vegetable oil or lard

  • 1 tsp smoked paprika (optional)

  • Salt & pepper, to taste

  • Water or stock, enough to cover the beans by 2 inches

Optional Meats (for authenticity):

  • Pig’s ears, trotters, tail, or dried beef (carne-seca) – 100–200 g each (use sparingly)

šŸ³ To Serve:

  • White rice

  • SautĆ©ed collard greens (couve)

  • Orange slices

  • Farofa (toasted cassava flour)

  • Hot sauce or vinaigrette

šŸ‘©‍šŸ³ Instructions

1. Prepare the beans

  • Rinse and soak black beans in cold water overnight. Drain before cooking.

2. Prepare the meats

  • If using salted or dried meats (like carne-seca or pig parts), soak in water overnight, changing the water 2–3 times to remove excess salt.

  • Cut larger pieces of pork shoulder and bacon into bite-sized chunks.

  • Slice sausages and dice any large meat components.

3. Cook the base

  • In a large heavy-bottomed pot or Dutch oven, heat the oil/lard over medium heat.

  • Add the bacon/pork belly. Cook until browned and fat is rendered.

  • Add the onions and cook until translucent.

  • Stir in the garlic and cook for 1 more minute.

  • Add pork shoulder, cook for a few minutes until lightly browned.

  • Add sausages and smoked meats; stir to combine.

4. Simmer the feijoada

  • Add the drained beans to the pot.

  • Pour in enough water or stock to cover everything by 2 inches.

  • Add bay leaves and paprika if using.

  • Bring to a boil, then reduce heat to low and simmer gently for 3 hours, uncovered or partially covered.

  • Stir occasionally and add more water if needed to keep ingredients submerged.

5. Final adjustments

  • Once beans and meats are tender, season with salt and pepper.

  • Use a spoon or ladle to gently mash a few beans against the side of the pot to thicken the stew slightly.

  • Remove any bones or inedible parts if using pig’s ears or feet.

šŸ„— Side Dishes & Garnishes

šŸš White Rice

  • Cook as usual with a bit of garlic or onion for flavor.

šŸ„¬ Collard Greens (Couve Ć  Mineira)

  • Finely shred greens, sautĆ© in olive oil with garlic and a pinch of salt.

šŸŠ Orange Slices

  • Serve fresh to aid digestion and cut through the richness.

šŸŒ¾ Farofa

  • Toast cassava flour in butter or oil with onions, garlic, and bits of bacon.

šŸ· Suggested Pairing:

  • A cold caipirinha (cachaƧa, lime, sugar, ice)

  • Or a robust red wine (Malbec or Syrah)

šŸ’” Tips

  • Feijoada tastes even better the next day – perfect for leftovers.

  • If using many smoked/salty meats, taste before salting at the end.

  • For a faster version, use a pressure cooker (~45–60 minutes total).



YT Channel: Infinite Curiosity

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