Brazilian Food and Drink: Feijoada Recipe

Feijoada is a Brazilian black bean and pork stew, usually served with rice and bright, crisp accompaniments. This version simmers beans with pork shoulder and smoked sausage until the broth is rich and the meat is tender, then pairs the stew with rice, collard greens, and orange.

Ingredients

For the feijoada:
1 pound (450 g) dried black beans, picked over and rinsed
8 cups (1.9 L) cold water, for soaking
1 tablespoon (15 ml) neutral oil
1 pound (450 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
12 ounces (340 g) fully cooked smoked sausage, such as linguiça or kielbasa, sliced into ½-inch (1 cm) rounds
1 medium yellow onion (about 200 g), finely chopped
4 garlic cloves (about 20 g), finely chopped
2 bay leaves
6 cups (1.4 L) water, for cooking the stew, plus more as needed
1 teaspoon (6 g) fine salt, plus more to taste
½ teaspoon (1 g) ground black pepper
½ teaspoon (1 g) ground cumin
2 tablespoons (30 ml) fresh lime juice, optional
For the rice:
1½ cups (285 g) long-grain white rice
2¼ cups (530 ml) water
1 tablespoon (15 ml) neutral oil
½ teaspoon (3 g) fine salt
For the collard greens and serving:
1 tablespoon (15 ml) neutral oil
1 medium bunch collard greens (about 225 g), stems removed and leaves thinly sliced
1 garlic clove (5 g), finely chopped
1 medium orange (about 180 g), cut into wedges

Instructions

Soak the beans. Put the rinsed beans in a large bowl and cover with 8 cups (1.9 L) cold water. Leave them to soak for 8 hours at room temperature, then drain and rinse. Discard the soaking water. If your kitchen is very warm, soak the beans in the refrigerator instead. The soak helps the beans cook more evenly; do not add salt or acidic ingredients to the soaking water.
Prepare the ingredients. While the beans soak, cut the pork, slice the sausage, chop the onion and garlic, and prepare the rice and greens. Keep the raw pork separate from ready-to-eat ingredients, and wash your hands, knife, and board after handling it. This is a good time to remove tough collard stems and slice the leaves into narrow ribbons so they cook quickly.
Brown the meat. Heat 1 tablespoon oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches if necessary, brown the pork on several sides for about 10 minutes total. Add the sliced fully cooked sausage and brown it for about 5 minutes. Transfer both to a plate. Browning adds savory flavor, but avoid crowding the pot, which can make the meat steam rather than brown.
Cook the aromatics. Reduce the heat to medium. Add the onion to the same pot and cook for about 4 minutes, stirring and scraping up browned bits. Add the garlic and cook for 1 minute, just until fragrant. If the pot looks dry, add a tablespoon of water rather than letting the garlic scorch.
Start the beans. Add the drained beans, bay leaves, 6 cups (1.4 L) water, salt, pepper, and cumin. Bring the pot to a boil, then lower the heat to maintain a gentle simmer. Cover with the lid slightly ajar and cook for 1 hour 10 minutes, stirring occasionally. Keep the beans gently bubbling, not boiling hard, and add hot water if they are no longer covered.
Simmer with the pork and sausage. Return the browned pork and sausage to the pot. Simmer gently for 35 minutes, stirring from the bottom once or twice. Check the thickest pork piece with a food thermometer: USDA FSIS guidance for whole cuts of pork is a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Lift the pork pieces out briefly to rest while you finish the stew; the long simmer should make them tender as well as safely cooked. If using uncooked sausage instead of fully cooked smoked sausage, cook it to 160°F (71°C).
Finish the stew. Remove the bay leaves. For a thicker broth, mash about ½ cup (120 ml) of beans against the side of the pot and stir them back in. Simmer uncovered for 10 minutes, then taste and adjust the salt and pepper. Add a little hot water if the stew has become thicker than you like. Stir in the optional lime juice for a subtle lift, then return the rested pork to the pot.
Cook the rice. During the final part of the stew’s cooking time, rinse the rice in a fine-mesh strainer until the water runs mostly clear. Heat 1 tablespoon oil in a saucepan over medium heat. Add the drained rice and stir for 1 minute, then add 2¼ cups (530 ml) water and ½ teaspoon salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Turn off the heat and leave it covered for 5 minutes, then fluff with a fork.
Quickly sauté the greens. Heat 1 tablespoon oil in a skillet over medium heat. Add the chopped garlic and cook for 30 seconds. Add the collard ribbons in handfuls, tossing as they wilt, and cook for 4 to 6 minutes until tender but still green. Season lightly with salt if needed. Serve the feijoada hot with rice, collards, and orange wedges.

Tips

Choose the right beans. Dried black beans give the stew its characteristic color and earthy flavor. Check the package for damaged beans or small stones before soaking. Older beans can take longer to soften, so judge doneness by texture rather than relying only on the clock: they should be creamy inside but still hold their shape.
Use a practical sausage substitute. Brazilian linguiça can be hard to find outside Brazilian or Portuguese markets. Fully cooked kielbasa or another smoked pork sausage is a convenient substitute; it gives a similar smoky, savory note, though the seasoning will differ. Because some sausages are salty, taste the stew before adding extra salt.
Keep the simmer gentle. A hard boil can break the beans apart and make the pork tough before it becomes tender. If the stew is bubbling vigorously, lower the heat. Add hot water a little at a time if the beans are exposed, and stir carefully so the bottom does not catch.
Adjust thickness at the end. Feijoada can be brothy or thick depending on the cook and the region. Mashing a few beans is an easy way to thicken it without flour or a blender. If you prefer a looser bowl, add hot water or unsalted stock; if it tastes flat, adjust salt first, then try a small squeeze of lime.

Serving Suggestions

Serve the stew in warm bowls with a generous spoonful of rice alongside or underneath it. Add collard greens and orange wedges to the plate: the greens contribute a fresh, slightly bitter contrast, while juicy orange cuts through the stew’s richness. In Brazil, feijoada is often served with several accompaniments, and the exact combination varies by household and region. Farofa, toasted cassava flour, is another familiar option if it is available.

For a simple drink pairing, offer chilled water, sparkling water with lime, or a nonalcoholic Brazilian-style lemonade. Guaraná soda is also a popular sweet, fizzy option in Brazil and can be found in some international grocery stores. Since the stew is filling, smaller servings with extra rice and greens work well for lunch, while a larger bowl makes a substantial dinner. Put the orange wedges on the table rather than stirring them into the pot, so everyone can add them to taste.

Variations

Make it with salted pork: Some versions include salted or cured pork cuts. These can be difficult to source and may need soaking to reduce excess salt. If you use them, follow the package or butcher’s preparation guidance, omit the recipe’s added salt at first, and season only after the meat has simmered. The finished stew will have a deeper cured-meat flavor and may be saltier than this version.

Use a smoked ham hock: A small smoked ham hock can replace part of the pork shoulder for a more pronounced smoky broth. Simmer it with the beans and remove the bone and any tough skin before serving. Pick the meat from the bone, shred it, and return it to the pot. Because a hock can bring considerable salt, taste before seasoning.

Make it less meaty: Leave out the sausage and use 1½ pounds (680 g) pork shoulder, or omit the pork and sausage for a bean-centered version. For a fully meat-free pot, use vegetable oil and unsalted vegetable stock or water, then build flavor with smoked paprika and extra garlic. These changes are adaptations rather than a claim to represent every traditional version.

Change the heat: The recipe is intentionally mild. For a spicy table condiment, serve sliced fresh chile or a few drops of hot sauce on the side instead of adding it to the entire pot. This lets diners choose their own heat level without obscuring the beans, pork, and smoke.

Storage and Reheating

Refrigerate the stew, rice, and greens within 2 hours of cooking. For faster cooling, divide them into shallow containers rather than leaving a full pot on the counter. Store the stew and sides separately in airtight containers; they keep for 3 to 4 days in the refrigerator. The beans may thicken as they chill, so loosen the stew with a splash of water when reheating.

Reheat only the portion you plan to serve, on the stove over medium-low heat or in the microwave, stirring so it heats evenly. Reheated leftovers should reach 165°F (74°C); check the center with a food thermometer. Reheat rice until steaming throughout, and add a spoonful of water before microwaving to keep it from drying out. For longer storage, freeze the cooled stew in meal-size airtight containers for up to 3 months for best quality. Thaw it in the refrigerator and reheat to 165°F (74°C). The collards and rice can also be frozen, though their texture may soften.

Frequently Asked Questions

Can I make feijoada without soaking the beans?
Soaking is recommended here because it helps the beans cook more evenly and makes the recipe timing more predictable. If you need to skip it, use a pressure cooker recipe designed for unsoaked black beans rather than simply following these simmering times; unsoaked beans may need much longer and more liquid.

Can I use canned black beans?
Yes, but the result will be quicker and less developed in flavor. Use about 5 cans of black beans, drained and rinsed, and reduce the cooking liquid to around 2 cups (475 ml). Simmer the pork separately until tender and safely cooked, then add the beans and sausage for the final 20 to 25 minutes so they do not turn to mush.

What if my beans are still firm after the stated time?
Keep simmering and check them every 10 to 15 minutes. Bean age, storage conditions, and water mineral content all affect cooking time. Avoid adding lime juice, vinegar, or other acidic ingredients until the beans are tender, since acid can slow softening. Add hot water as needed to keep the beans covered.

Can I make this recipe ahead?
Yes. Feijoada can be cooked a day ahead and refrigerated once it has cooled in shallow containers. Its flavors meld as it rests, and the stew often tastes even more cohesive the next day. Reheat it gently, adding water if needed, and bring it to 165°F (74°C). Make the rice and greens fresh if you prefer their best texture.

Is feijoada always made with the same meats?
No. Ingredients vary among regions, cooks, and family recipes. Black beans and a slow-cooked, savory preparation are central to many familiar versions, but the specific pork cuts, smoked meats, sausage, and accompaniments differ. This accessible recipe uses pork shoulder and fully cooked smoked sausage rather than requiring specialty salted cuts.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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