Feijoada is a hearty Brazilian black-bean stew simmered with pork and smoked sausage, usually served with rice, garlicky collard greens, and crisp farofa. This approachable version builds a deep, savory broth in one pot; Brazilian households and regions vary the cuts of meat and accompaniments, so it is a flexible classic rather than a single fixed formula.
Ingredients
- 1 lb (454 g) dried black beans
- Water for soaking the beans, about 8 cups (1.9 L)
- 4 oz (115 g) thick-cut bacon, cut into ½-inch (1 cm) pieces
- 1½ lb (680 g) boneless pork shoulder, cut into 1½-inch (4 cm) cubes
- 1 tbsp (15 ml) neutral oil, only if the bacon does not release enough fat
- 1 large yellow onion, about 1 cup (150 g) finely chopped
- 6 garlic cloves (about 18 g), finely chopped
- 2 bay leaves
- 10 cups (2.4 L) water for cooking, plus up to 2 cups (480 ml) hot water as needed
- 1 tsp (6 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 12 oz (340 g) fully cooked smoked sausage, sliced into ½-inch (1 cm) rounds; Brazilian calabresa sausage is traditional where available
- 1 strip orange peel, about 2 inches (5 cm), with as little white pith as possible (optional)
- 2 tbsp (8 g) chopped fresh parsley or cilantro (optional)
Instructions
- Soak the beans. Pick over the beans and discard any shriveled beans or small stones. Rinse them, place them in a large bowl, and cover with about 8 cups (1.9 L) cold water. Soak for 8 hours at room temperature, then drain and rinse. If your kitchen is very warm, soak them in the refrigerator instead; allow extra time for the beans to lose their chill before cooking.
- Brown the bacon and pork. Set a large, heavy Dutch oven or soup pot over medium heat. Add the bacon and cook for 5 to 7 minutes, stirring, until it renders fat and begins to brown. Transfer it to a plate, leaving the fat in the pot. Pat the pork dry and brown it in batches, turning the pieces so several sides color, for about 8 to 10 minutes total. Add the oil only if the pot looks dry. Crowding the pot makes the pork steam rather than brown, so work in two batches if necessary.
- Cook the aromatics. Add the onion to the same pot and cook for 4 to 5 minutes, scraping up browned bits, until softened. Stir in the garlic and cook for 1 minute, just until fragrant. Do not let the garlic darken, which can make the broth taste bitter.
- Start the beans. Return the bacon and browned pork to the pot. Add the drained beans, bay leaves, 10 cups (2.4 L) water, salt, and pepper. The water should cover the beans and meat by about 1 inch (2.5 cm); add some of the reserved hot water if needed. Bring the pot to a boil, skim off any foam, then lower the heat to maintain a gentle simmer. Partially cover and cook for 1 hour 15 minutes, stirring occasionally. Keep the simmer calm rather than vigorous, and add hot water if the beans become exposed.
- Check the pork and continue simmering. After the first simmer, check a large pork cube with a food thermometer. Whole cuts of pork are safe at 145°F (63°C) with a 3-minute rest; the USDA FSIS safe minimum is 145°F (63°C) followed by that rest. For feijoada, the pork is usually simmered longer until tender, so return it to the stew and cook gently for about 45 minutes more. The beans should be very soft but still mostly intact. Stir from the bottom occasionally to prevent sticking.
- Add the sausage. Stir in the smoked sausage and the optional orange peel. Simmer uncovered for 15 minutes so the sausage warms through and its smoky flavor seasons the broth. If using raw pork sausage instead of fully cooked smoked sausage, cook it until a thermometer reads 160°F (71°C), the USDA FSIS safe minimum for ground meat.
- Adjust the texture and seasoning. Remove the bay leaves and orange peel. For a thicker broth, mash a ladleful of beans against the side of the pot and stir them back in; simmer for a few minutes if needed. Taste before adding more salt because bacon and sausage can be salty. Finish with parsley or cilantro if you like, then let the stew stand for 5 minutes before serving.
Tips
- Use a gentle simmer. A hard boil can split the beans and make the pork tough before it becomes tender. Look for small bubbles breaking the surface, and lower the heat if the pot is bubbling rapidly.
- Choose the sausage thoughtfully. Calabresa has a distinctive Brazilian smoky, garlicky flavor and may be sold in Brazilian or Latin American grocery shops. Fully cooked kielbasa or another smoked sausage is a practical substitute; it changes the seasoning slightly but still gives the stew a savory, smoky note.
- Salt near the end as well as at the beginning. The bacon and sausage contribute salt, and their intensity varies. Start with the measured teaspoon, taste after simmering, and adjust only when the beans and broth are ready.
- Plan for dried beans. Older beans may need longer to soften, even after soaking. If they are still firm at the end of the listed cook time, continue simmering and check every 15 minutes, adding hot water to keep them covered.
Serving Suggestions
Serve feijoada hot in deep bowls, with white rice alongside or underneath so it can absorb the dark, savory broth. A simple side of collard greens, thinly sliced and quickly sautéed with garlic, adds a fresh, slightly bitter contrast. Farofa—toasted cassava flour, often cooked with a little butter or oil—is a classic crunchy accompaniment. If cassava flour is hard to find, serve toasted breadcrumbs for crunch, understanding that the flavor and texture will not be quite the same.
Orange slices or wedges are often served with the meal, bringing a bright, juicy counterpoint to the rich stew. A tomato-and-onion vinaigrette or a sharp green salad also works well. Set out the sides separately so everyone can choose the balance of beans, meat, rice, greens, and crunch they prefer. For a relaxed meal, put the pot on the table and let the stew rest briefly before ladling; the broth thickens slightly as it stands.
Variations
Meat choices differ between households and regions. Some versions include pork ribs, smoked pork, or other cured cuts; these can be saltier than fresh shoulder, so reduce the added salt and taste the broth before seasoning. If using a cured cut, follow its package directions and consider soaking it separately if it is especially salty. This recipe keeps the shopping list manageable with pork shoulder, bacon, and smoked sausage while retaining the stew’s characteristic black beans and smoky depth.
For a milder stew, omit the orange peel and use a less peppery smoked sausage. For a brighter finish, add chopped parsley or cilantro at the table rather than during the long simmer. A meat-free black-bean stew with vegetable broth, extra onion, garlic, and smoked paprika can be made, but it is a variation rather than this pork-based feijoada; add the paprika sparingly because it will not taste exactly like Brazilian smoked sausage. If you want a thicker, more bean-forward bowl, mash more beans into the broth instead of reducing the liquid for a long time.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, divided into shallow containers so they cool promptly. Store them covered in the refrigerator for 3 to 4 days. The beans absorb broth as they sit, so the stew may be thicker the next day; stir in a splash of water when reheating. For longer storage, freeze portions in airtight freezer-safe containers for up to 3 months for best quality. Leave a little space at the top for expansion, and thaw overnight in the refrigerator.
Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally and adding water as needed. Heat leftovers to 165°F (74°C), checked with a food thermometer, as recommended by USDA FSIS. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the center heats evenly. Do not leave the stew at room temperature for more than 2 hours, and avoid repeatedly cooling and reheating the same large pot.
Frequently Asked Questions
Do I have to soak the black beans?
Soaking for 8 hours helps the beans cook more evenly and makes the total cooking time more predictable. If you cannot soak them, rinse and sort the beans, then expect a longer simmer and check the water level often. The beans are ready when they are creamy inside and easy to crush with a spoon, not merely when the cooking time is up.
Can I make feijoada a day ahead?
Yes. Cool and refrigerate it promptly, then reheat it gently the next day. The flavors meld as it rests, and the broth often thickens, so keep water on hand to loosen it. Reheat to 165°F (74°C) and check the temperature in more than one spot if warming a large batch.
What if I cannot find calabresa sausage?
Use fully cooked smoked sausage such as kielbasa. It will not reproduce calabresa’s precise seasoning, but its smoky flavor is a useful substitute and works well with the pork and beans. Avoid adding extra salt until you have tasted the finished stew.
Can I cook this in a slow cooker?
You can, but timing varies by appliance and dried beans should be fully tender before serving. Brown the bacon and pork, then soften the onion and garlic in a skillet for better flavor before transferring them to the cooker with the soaked, drained beans, bay leaves, and cooking water. Cook until the beans and pork are tender, add fully cooked sausage near the end, and verify that any raw pork sausage reaches 160°F (71°C). Do not fill the cooker beyond its manufacturer’s limit.
How do I know when the beans are done?
Taste a few beans from different parts of the pot. They should be soft throughout with no chalky or hard center, while most still hold their shape. If they need more time, keep the stew at a gentle simmer and add hot water when necessary; the age and variety of dried beans can change how quickly they cook.
Related
- Brazilian Limeade Recipe: Creamy, Tart & Easy to Make
- Brazilian Garlic Steak Recipe with Crispy Garlic Butter
- Brazilian Mounjaro Recipe: The Viral Drink Explained
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).