Ingredients of Feijoada: What Goes Into This Brazilian Stew

Feijoada is a hearty Brazilian black bean and pork stew, commonly served with rice, orange slices, and crisp farofa. This practical version uses accessible cuts of pork and smoked sausage; regional and family recipes vary, especially in their choice of meats and seasonings.

Ingredients

1 lb (450 g) dried black beans, picked over and rinsed
8 cups (1.9 L) cold water, for soaking the beans
1 tbsp (15 ml) neutral oil
1½ lb (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
8 oz (225 g) smoked sausage, such as linguiça or kielbasa, sliced into ½-inch (1.25 cm) rounds
4 oz (115 g) bacon, diced
1 large yellow onion, about 8 oz (225 g), finely chopped
5 garlic cloves, about 1½ tbsp (15 g), minced
2 bay leaves
1 tsp (2 g) ground cumin
½ tsp (1 g) freshly ground black pepper
8 cups (1.9 L) low-sodium chicken broth or water, plus more as needed
1½ tsp (9 g) fine salt, plus more to taste; use less if the sausage is especially salty
2 tbsp (30 ml) fresh orange juice, optional
2 tbsp (8 g) chopped fresh parsley or cilantro, for serving

Instructions

Soak the beans: Put the rinsed beans in a large bowl and cover with 8 cups (1.9 L) cold water. Soak for 8 hours or overnight, then drain and rinse. Keep the beans refrigerated if the room is warm or if soaking for longer than 8 hours. For a quicker option, use the stovetop quick-soak method: cover the beans with water, boil for 2 minutes, turn off the heat, cover, and leave for 1 hour; drain and rinse.
Brown the pork and sausage: Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Pat the pork dry and brown it in batches, turning so several sides develop color, about 6–8 minutes per batch. Transfer to a plate. Add the sausage and cook for 2–3 minutes until lightly browned; transfer it to the plate as well.
Cook the aromatics: Add the bacon to the pot and cook for 4–5 minutes, stirring, until it has rendered fat and is beginning to crisp. Add the onion and cook for 5 minutes until softened. Stir in the garlic, cumin, and black pepper and cook for 30 seconds.
Simmer the stew: Return the pork and sausage to the pot. Add the drained beans, bay leaves, broth or water, and salt. Bring to a boil, skim off any foam, then reduce the heat to maintain a gentle simmer. Cover partially and cook for about 2 hours 30 minutes, stirring every 30 minutes. Add hot water if the beans rise above the liquid. The beans should be tender and the pork easy to break apart. Check several pork pieces with a food thermometer: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) with a 3-minute rest; the longer simmer here is for tenderness. If using any ground-meat sausage, cook it to 160°F (71°C).
Thicken and season: For a thicker broth, mash about ½ cup (90 g) beans against the side of the pot and stir them back in. Simmer uncovered for 10–15 minutes. Remove the bay leaves, stir in the optional orange juice, and taste before adding more salt. Rest the stew for 10 minutes before serving; it will continue to thicken slightly.

Tips

Linguiça is a traditional Portuguese-style smoked sausage used in many versions. If it is hard to find, kielbasa or another smoked pork sausage works well, though the seasoning and smoke flavor will differ. Check salt levels before seasoning because both sausage and bacon can be salty.
For a more traditional spread, some cooks include salted or cured pork cuts. They can be difficult to source and may need soaking to reduce salt; this recipe keeps the ingredient list manageable with fresh shoulder, bacon, and smoked sausage.
Keep the beans at a gentle simmer rather than a hard boil. Vigorous boiling can split them and make the stew cloudy. Add hot liquid as needed so the beans cook evenly without scorching.
Do not add acidic ingredients early: orange juice or vinegar can slow bean softening. Add the optional orange juice at the end, after the beans are tender.

Serving Suggestions

Serve feijoada hot in bowls alongside steamed white rice, which balances the thick, savory beans. Add orange wedges or slices for a bright, fresh contrast, and offer farofa—Brazilian toasted cassava flour—as a dry, crunchy topping. Sautéed collard greens and a simple vinaigrette or hot sauce also make good accompaniments. Keep garnishes separate so everyone can assemble a plate to taste.

Variations

Feijoada varies across Brazil and from household to household, so there is no single required combination of meats. For a simpler pot, omit the bacon and use extra sausage, or replace some of the pork shoulder with pork ribs, allowing for their bones and longer cooking. Smoked ham hock can add depth, but it may make the stew saltier; taste before adding salt. For a meat-free variation, leave out the pork and sausage, use vegetable broth, and add smoked paprika or a little smoked salt for a smoky note. It will be a bean stew inspired by feijoada rather than the traditional meat-based dish.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. They keep for 3–4 days in the refrigerator, or freeze for up to 3 months for best quality. Thaw frozen stew in the refrigerator overnight. Reheat on the stove over medium-low heat, stirring and adding a splash of water or broth if thick, until it reaches 165°F (74°C) throughout; check with a food thermometer. Reheat only the portion you plan to serve, and do not leave the stew at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make feijoada without soaking the beans?
Yes, but the simmer may take longer and the beans may cook less evenly. Soaking overnight helps them cook more predictably; the quick-soak method in step 1 is a useful alternative.

Can I use canned black beans?
Yes. Use about 6 cans of 15 oz (425 g) black beans, drained and rinsed, and reduce the broth to about 4 cups (950 ml). Brown and simmer the meats with the seasonings for about 1 hour, then add the beans for the final 20–30 minutes so they do not turn mushy.

How can I tell when the beans are done?
Taste a few from different parts of the pot. They should be creamy and tender all the way through, without a firm or chalky center. Cooking time varies with bean age, soaking, and simmer temperature, so allow extra time if needed.

Is feijoada very spicy?
This recipe is mildly seasoned, not hot. Add sliced fresh chili or hot sauce at the table if you want heat, rather than increasing the spice for the whole pot.

Can I make it ahead?
Yes. Cool and refrigerate it promptly, then reheat to 165°F (74°C) before serving. The flavors often meld as it sits, and the stew may thicken; loosen it with a little broth or water while reheating.

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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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