Feijoada is Brazil’s beloved black bean stew, traditionally simmered with smoky pork and served with rice, oranges, collard greens, and farofa. It is hearty, deeply savory, and built for sharing around a table.
This version keeps the spirit of the classic while using supermarket-friendly ingredients: black beans, pork shoulder, smoked sausage, bacon, aromatics, bay leaves, and a slow simmer until the broth turns glossy and rich.
For the best texture, cook the stew gently after the beans soften. A low simmer helps the pork become tender while some beans break down enough to thicken the pot naturally.
What to serve with Feijoada
Serve feijoada with steamed white rice, orange wedges, sauteed collard greens, and farofa. The oranges brighten the rich stew, while the greens and toasted cassava flour add freshness and crunch.
Recipe notes
Soaking the beans overnight shortens the cooking time and helps them cook evenly, but a quick soak also works. If the stew gets too thick before the pork is tender, add hot water or low-sodium broth a little at a time.
Feijoada (Brazilian Black Bean Stew)
A hearty Brazilian black bean and pork stew simmered with smoked sausage, bacon, garlic, onion, and bay leaves. Serve with rice, oranges, collard greens, and farofa for the classic feijoada plate.
Equipment
- Large Dutch oven or heavy pot
- Wooden spoon
- Chef’s knife
- Cutting board
Ingredients
Beans and Pork
- 1 lb dried black beans sorted, rinsed, and soaked overnight
- 8 oz bacon chopped
- 1 1/2 lb pork shoulder cut into 1 1/2-inch pieces
- 12 oz smoked sausage or linguica sliced
- 1 large yellow onion finely chopped
- 5 cloves garlic minced
- 2 bay leaves
- 6 cups low-sodium chicken broth or water plus more as needed
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
To Serve
- 4 cups cooked white rice
- 2 oranges cut into wedges
- 3 cups shredded collard greens sauteed
- 1 cup farofa
Instructions
Build the stew:
- Drain the soaked black beans and set them aside.
- Place the bacon in a large Dutch oven over medium heat. Cook for 6 to 8 minutes, stirring often, until the fat renders and the bacon is lightly crisp.
- Add the pork shoulder and brown it on several sides, about 8 minutes. Add the smoked sausage and cook for 2 minutes more.
- Stir in the onion and cook for 5 minutes, until softened. Add the garlic and cook for 1 minute, just until fragrant.
- Add the drained beans, bay leaves, broth or water, salt, and black pepper. Bring to a boil, then reduce the heat to low.
- Cover partially and simmer for 2 to 2 1/2 hours, stirring occasionally, until the beans are tender and the pork is soft. Add more hot broth or water if the stew gets too thick.
- Mash a small spoonful of beans against the side of the pot and stir them back in to thicken the broth. Taste and adjust salt.
Serve:
- Spoon the feijoada into bowls with white rice.
- Serve with orange wedges, sauteed collard greens, and farofa.
Notes
For a smokier stew, use smoked ham hock in place of part of the pork shoulder.
Feijoada tastes even better the next day. Reheat gently with a splash of water or broth.
If using unsoaked beans, increase the simmering time and add liquid as needed.
Nutrition
Calories: 690kcalCarbohydrates: 63gProtein: 42gFat: 31gSaturated Fat: 10gCholesterol: 95mgSodium: 1050mgFiber: 17gSugar: 6g
Feijoada (Brazilian Black Bean Stew)
A hearty Brazilian black bean and pork stew simmered with smoked sausage, bacon, garlic, onion, and bay leaves. Serve with rice, oranges, collard greens, and farofa for the classic feijoada plate.
Equipment
- Large Dutch oven or heavy pot
- Wooden spoon
- Chef’s knife
- Cutting board
Ingredients
Beans and Pork
- 1 lb dried black beans sorted, rinsed, and soaked overnight
- 8 oz bacon chopped
- 1 1/2 lb pork shoulder cut into 1 1/2-inch pieces
- 12 oz smoked sausage or linguica sliced
- 1 large yellow onion finely chopped
- 5 cloves garlic minced
- 2 bay leaves
- 6 cups low-sodium chicken broth or water plus more as needed
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
To Serve
- 4 cups cooked white rice
- 2 oranges cut into wedges
- 3 cups shredded collard greens sauteed
- 1 cup farofa
Instructions
Build the stew:
- Drain the soaked black beans and set them aside.
- Place the bacon in a large Dutch oven over medium heat. Cook for 6 to 8 minutes, stirring often, until the fat renders and the bacon is lightly crisp.
- Add the pork shoulder and brown it on several sides, about 8 minutes. Add the smoked sausage and cook for 2 minutes more.
- Stir in the onion and cook for 5 minutes, until softened. Add the garlic and cook for 1 minute, just until fragrant.
- Add the drained beans, bay leaves, broth or water, salt, and black pepper. Bring to a boil, then reduce the heat to low.
- Cover partially and simmer for 2 to 2 1/2 hours, stirring occasionally, until the beans are tender and the pork is soft. Add more hot broth or water if the stew gets too thick.
- Mash a small spoonful of beans against the side of the pot and stir them back in to thicken the broth. Taste and adjust salt.
Serve:
- Spoon the feijoada into bowls with white rice.
- Serve with orange wedges, sauteed collard greens, and farofa.
Notes
For a smokier stew, use smoked ham hock in place of part of the pork shoulder.
Feijoada tastes even better the next day. Reheat gently with a splash of water or broth.
If using unsoaked beans, increase the simmering time and add liquid as needed.
Nutrition
Calories: 690kcalCarbohydrates: 63gProtein: 42gFat: 31gSaturated Fat: 10gCholesterol: 95mgSodium: 1050mgFiber: 17gSugar: 6g