Feijoada With Rice: Brazilian Black Bean Stew

Feijoada is a Brazilian black bean stew traditionally cooked with pork and served with rice and fresh accompaniments. This practical version uses easy-to-find pork shoulder and smoked sausage for a deep, savory broth without requiring specialty cured meats; recipes vary by region and household.

Ingredients

1 lb (450 g) dried black beans, picked over and rinsed
8 cups (1.9 L) water, plus more as needed
1½ lb (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
8 oz (225 g) smoked sausage, such as linguiça or kielbasa, cut into ½-inch (1.25 cm) rounds
2 tbsp (30 ml) neutral oil
1 large yellow onion, about 10 oz (280 g), finely chopped
4 garlic cloves, about 20 g, minced
2 bay leaves
1 tsp (2 g) ground black pepper
1 tsp (6 g) fine salt, plus more to taste
½ tsp (1 g) ground cumin, optional
1 tbsp (15 ml) red wine vinegar or fresh orange juice
2 cups (370 g) long-grain white rice
3 cups (710 ml) water for the rice
½ tsp (3 g) fine salt for the rice
2 oranges, about 12 oz (340 g), cut into wedges, for serving
¼ cup (10 g) chopped fresh parsley or cilantro, for serving

Instructions

Soak the beans. Put the rinsed beans in a large bowl and cover with at least 3 inches (7.5 cm) cold water. Soak for 8–12 hours in the refrigerator. Drain and rinse. This overnight soak is not included in the 2 hr 40 min recipe-facts total; for a quicker start, use the quick-soak method in the FAQ.
Brown the pork and sausage. Heat the oil in a heavy 5- to 6-quart (4.7- to 5.7-L) pot over medium-high heat. Working in batches so the pot is not crowded, brown the pork on several sides, about 5 minutes per batch. Transfer it to a plate. Add the sausage and cook for 2–3 minutes, turning once, then transfer it to the plate. If the pot is dry, add a small splash of water to loosen browned bits rather than letting them scorch.
Cook the aromatics. Reduce the heat to medium. Add the onion and cook for 4–5 minutes, stirring, until softened. Stir in the garlic and cook for 30 seconds. Add the pepper, salt, cumin if using, and bay leaves.
Simmer the beans and pork. Return the pork to the pot and add the drained beans and 8 cups (1.9 L) water. Bring to a boil, skim off any foam, then lower the heat. Cover partially and simmer gently for 1 hour, stirring occasionally. Keep the beans submerged; add hot water if needed. Avoid a hard boil, which can break the beans before the pork becomes tender.
Add the sausage and finish the stew. Stir in the sausage and continue simmering for 35–50 minutes, until the beans are creamy and the pork is tender. Check the largest pork pieces with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; for this stew, cook them further until fork-tender. If the broth is thin, uncover the pot for the last 10–15 minutes. Mash a few beans against the side of the pot to thicken it, then stir in the vinegar or orange juice. Taste and adjust the salt. Remove the bay leaves.
Cook the rice while the stew finishes. Rinse the rice in a fine-mesh sieve until the water runs mostly clear. Combine it with 3 cups (710 ml) water and ½ tsp (3 g) salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes, or according to the package directions. Take it off the heat and let it stand, covered, for 10 minutes; fluff with a fork.
Serve. Spoon rice into bowls and ladle feijoada alongside or over it. Add orange wedges and chopped parsley or cilantro at the table.

Tips

Soaking helps the beans cook more evenly, but do it in the refrigerator, not on the counter. Older dried beans can take longer to soften; keep simmering and add hot water as needed.
Linguiça is a traditional Portuguese-style sausage used in many feijoada recipes. Smoked kielbasa is a convenient substitute, though it gives the stew a milder, less distinctly Portuguese flavor. Choose a sausage you enjoy eating on its own.
Salt lightly at first. Smoked sausage can be salty, and the broth concentrates as it reduces. Taste near the end before adding more.
Keep the simmer gentle and avoid adding acidic ingredients early; vinegar or citrus at the finish brightens the stew without slowing the beans’ softening.

Serving Suggestions

Serve feijoada with rice, orange wedges, and a green herb garnish. The citrus cuts through the stew’s richness. For a more traditional-style spread, add finely sliced sautéed collard greens and farofa, toasted cassava flour that brings a dry, lightly nutty crunch. Farofa may be hard to find; toasted breadcrumbs can provide a similar texture, though not the same cassava flavor. A simple tomato-and-onion salad also works well.

Variations

For a less rich pot, replace half the pork shoulder with an equal weight of smoked turkey, but add it only after the beans have simmered for about 45 minutes so it does not become stringy. For a meat-free version, omit the pork and sausage, use vegetable broth in place of some of the water, and add 8 oz (225 g) sliced mushrooms with the onion; it will be a bean stew inspired by feijoada rather than a traditional meat-based version. You can also use canned black beans: drain and rinse four 15-oz (425-g) cans, then simmer them with browned pork and about 4 cups (950 ml) water for 35–45 minutes, adding the sausage for the final 15 minutes. The canned-bean version has a shorter cooking time and a softer texture.

Storage and Reheating

Refrigerate the stew and rice in separate shallow, airtight containers within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Freeze the stew for up to 3 months for best quality; rice can also be frozen, though it may soften slightly after thawing. Thaw frozen portions in the refrigerator overnight. Reheat stew on the stovetop with a splash of water, stirring until steaming throughout; reheat rice with a spoonful of water, covered, in a microwave or saucepan. USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer. Do not leave cooked food at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I make feijoada without soaking the beans overnight?
Yes. For a quick soak, cover the beans with water in a pot, bring to a boil for 2 minutes, turn off the heat, cover, and leave for 1 hour. Drain and rinse before cooking. Beans may still need extra simmering time, so judge by tenderness rather than the clock.

Can I cook this in a slow cooker?
For best texture, brown the pork and sausage and soften the onion on the stovetop first. Add the soaked beans, browned ingredients, seasonings, and water to the slow cooker; cook on low until beans and pork are tender, usually 7–9 hours. Follow your appliance’s guidance for dried beans, and do not put raw dried kidney beans in a slow cooker; this recipe uses black beans.

Why are my black beans still hard?
They may be old, or the water may be very mineral-rich. Continue simmering and add hot water to keep them covered. Avoid adding vinegar, citrus, or tomatoes until the beans are tender, since acidity can delay softening.

Can I make the stew ahead?
Yes. The stew can be made up to 3 days ahead and refrigerated promptly. Its flavor often settles as it rests, and it may thicken in the fridge; loosen it with water or broth while reheating to 165°F (74°C). Cook the rice fresh or store it separately.

Is feijoada always made with black beans?
Brazilian feijoada is strongly associated with black beans, but ingredients and accompaniments differ across regions and households. Some versions use a wider range of pork cuts or cured meats. This recipe keeps the meat list accessible while preserving the black-bean-and-rice foundation.

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

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