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Feijoada (Brazilian Black Bean Stew)

5 from 1 vote
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.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Brazilian
Calories: 690
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon
  • Chef's knife
  • Cutting board

Method
 

Build the stew:
  1. Drain the soaked black beans and set them aside.
  2. 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.
  3. Add the pork shoulder and brown it on several sides, about 8 minutes. Add the smoked sausage and cook for 2 minutes more.
  4. Stir in the onion and cook for 5 minutes, until softened. Add the garlic and cook for 1 minute, just until fragrant.
  5. Add the drained beans, bay leaves, broth or water, salt, and black pepper. Bring to a boil, then reduce the heat to low.
  6. 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.
  7. 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:
  1. Spoon the feijoada into bowls with white rice.
  2. Serve with orange wedges, sauteed collard greens, and farofa.

Nutrition

Calories: 690kcalCarbohydrates: 63gProtein: 42gFat: 31gSaturated Fat: 10gCholesterol: 95mgSodium: 1050mgFiber: 17gSugar: 6g

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.