Introduction
If you’re looking to explore the heart and soul of Brazilian cuisine, you can’t go wrong with Feijoada. This hearty black bean stew, often called Brazil’s national dish, combines tender meat cuts with rich black beans to create a meal that’s both comforting and deeply satisfying. I’ve spent years perfecting this recipe, and I’m excited to share my version of Brazilian Feijoada that stays true to its traditional roots while remaining accessible for home cooks. Whether you’re cooking for a weekend family gathering or meal prepping for the week, this dish delivers incredible flavor and nourishment in every spoonful.
Ingredients
For the beans:
- 2 pounds dried black beans, soaked overnight
- 1 pound pork shoulder, cut into 1-inch cubes
- 1/2 pound smoked sausage, sliced
- 1/2 pound bacon, diced
- 2 onions, diced
- 6 garlic cloves, minced
- 3 bay leaves
- 2 oranges, sliced
- Salt and black pepper to taste
For serving:
- Cooked white rice
- Fresh orange slices
- Farofa (toasted manioc flour)
- Collard greens, sautéed
Instructions
- Drain the soaked beans and set aside. In a large heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 5 minutes.
- Add diced onions and garlic to the bacon fat. Cook until onions are translucent, about 3-4 minutes.
- Add pork shoulder pieces and brown on all sides, approximately 5-7 minutes.
- Add the drained beans, bay leaves, and enough water to cover everything by about 2 inches. Bring to a boil, then reduce heat to low.
- Add the sliced smoked sausage and orange slices. Simmer covered for 2-3 hours, stirring occasionally and adding water if needed.
- Once the beans are tender and the meat is falling apart, season with salt and pepper to taste.
- Remove bay leaves and orange slices before serving.
Cook Time and Serving Size
Prep Time: 30 minutes (plus overnight bean soaking)
Cook Time: 2-3 hours
Total Time: 3-4 hours
Servings: 8-10 people
Recipe Notes
- Don’t skip soaking the beans overnight – this reduces cooking time and helps with digestion.
- If you can’t find traditional Brazilian meats, regular smoked sausage and bacon work perfectly fine.
- The stew should be thick but not dry – add hot water during cooking if needed.
- Feijoada tastes even better the next day, making it perfect for meal prep.
- Traditional accompaniments like farofa can be found in Latin American markets or online.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For the best flavor, use high-quality smoked meats and fresh oranges.
- If your beans aren’t softening, it might be because they’re old – fresher beans cook faster and more evenly.
Serve this Brazilian Feijoada hot, accompanied by rice, farofa, sautéed collard greens, and fresh orange slices. The combination of these sides isn’t just traditional – they perfectly complement the rich, hearty flavors of the stew.
Brazilian Feijoada
Ingredients
- 2 pounds dried black beans soaked overnight
- 1 pound pork shoulder cut into 1-inch cubes
- 1/2 pound smoked sausage sliced
- 1/2 pound bacon diced
- 2 onions diced
- 6 garlic cloves minced
- 3 bay leaves
- 2 oranges sliced
- Salt and black pepper to taste
- Cooked white rice
- Fresh orange slices
- Farofa toasted manioc flour
- Collard greens sautéed
Instructions
- Drain the soaked beans and set aside. In a large heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 5 minutes.
- Add diced onions and garlic to the bacon fat. Cook until onions are translucent, about 3-4 minutes.
- Add pork shoulder pieces and brown on all sides, approximately 5-7 minutes.
- Add the drained beans, bay leaves, and enough water to cover everything by about 2 inches. Bring to a boil, then reduce heat to low.
- Add the sliced smoked sausage and orange slices. Simmer covered for 2-3 hours, stirring occasionally and adding water if needed.
- Once the beans are tender and the meat is falling apart, season with salt and pepper to taste.
- Remove bay leaves and orange slices before serving.
