Feijoada: Brazilian Black Bean and Pork Stew

Feijoada is a hearty Brazilian stew of black beans and pork, traditionally simmered until the beans are creamy and the meat is tender. It is commonly served with rice, sautéed greens, orange slices and farofa; regional and family versions vary in their choice of pork cuts and accompaniments.

Feijoada is widely associated with Brazil, but simple claims that it was invented by enslaved people from leftovers are disputed and oversimplify its history. This practical version uses readily available pork, smoked sausage and dried beans for a deeply savory, manageable home-cooked pot.

Ingredients

1 lb (450 g) dried black beans, picked over and rinsed
8 cups (1.9 L) water, divided, plus more for soaking and cooking as needed
1 tbsp (15 ml) neutral oil
1½ lb (680 g) boneless pork shoulder, cut into 1½-inch (4 cm) pieces
8 oz (225 g) smoked sausage, such as linguiça or kielbasa, sliced into ½-inch (1 cm) rounds
4 oz (115 g) smoked bacon, chopped
1 large yellow onion (about 10 oz/280 g), finely chopped
5 garlic cloves, finely chopped
2 bay leaves
1 tsp (2 g) ground cumin
½ tsp (1 g) black pepper
1 tsp (6 g) fine salt, plus more to taste
1 tbsp (15 ml) red wine vinegar
¼ cup (15 g) chopped fresh cilantro or parsley
Cooked white rice, orange wedges, sautéed collard greens and farofa, for serving (optional)

Instructions

Soak the beans. Put the rinsed beans in a large bowl and cover with at least 3 inches (8 cm) of cold water. Soak for 8 hours or overnight in the refrigerator. Drain and rinse. Discard the soaking water.
Brown the pork and sausage. Heat the oil in a large heavy Dutch oven over medium-high heat. Pat the pork dry and brown it in batches, turning so several sides color, about 6–8 minutes per batch. Transfer to a plate. Add the sausage and brown for 2–3 minutes; transfer it to the plate too. Avoid crowding the pot, which steams meat instead of browning it.
Cook the bacon and aromatics. Add the bacon and cook for 4–5 minutes until its fat renders and the edges begin to crisp. Stir in the onion and cook for 5 minutes until softened. Add the garlic, cumin and black pepper; cook for 30 seconds, stirring so the garlic does not scorch.
Simmer the beans. Return the pork to the pot and add the drained beans, bay leaves, salt and 8 cups (1.9 L) water. Bring to a boil, then reduce the heat to low. Cover partially and simmer gently for 1 hour, stirring occasionally. Keep the liquid at a quiet simmer rather than a hard boil; add hot water if the beans are not covered.
Add sausage and finish cooking. Stir in the browned sausage. Continue simmering partially covered for 1–1½ hours, stirring every 20–30 minutes, until the beans are tender and the pork is easy to break apart. Add a little hot water if the stew becomes too thick before the beans soften. For food safety, check a piece of pork 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 pork should be more tender than that minimum requires. If using a ground-meat sausage, cook it to 160°F (71°C); follow the package instructions for commercially cooked sausage.
Thicken and season. Mash about ½ cup (120 ml) of beans against the side of the pot and stir them back in. Simmer uncovered for 10–15 minutes, until the broth is thick but still spoonable. Remove the bay leaves, stir in the vinegar and herbs, and taste for salt and pepper.
Serve hot. Spoon the stew into bowls alongside rice and any chosen accompaniments. Keep the pot at 140°F (60°C) or hotter if holding it for service; otherwise refrigerate leftovers within 2 hours.

Tips

Plan for the soak. The stated total includes an 8-hour refrigerated soak. For a quicker option, cover beans with water, boil for 2 minutes, turn off the heat, cover and soak for 1 hour; drain before cooking. The beans may need slightly different simmering time.
Choose a suitable sausage. Brazilian linguiça is a traditional choice but may be difficult to find. Portuguese-style chouriço or kielbasa works; kielbasa is often milder and can make the stew less spicy. Avoid sweet breakfast sausage.
Adjust thickness with water, not excessive boiling. Beans absorb liquid as they cook. Add hot water in small amounts if needed, and keep the stew gently simmering to help the beans stay intact.
Salt near the end if using salty pork. Bacon and sausage vary in saltiness, so begin with the listed amount and adjust after the beans are tender. Over-salting early is hard to correct.

Serving Suggestions

Serve feijoada hot with plain white rice, which soaks up the rich bean broth. For a classic-style spread, add thinly sliced orange, finely shredded collard greens sautéed with garlic, and farofa—a toasted cassava-flour side that adds a dry, crunchy contrast. Farofa can be hard to find; toasted breadcrumbs are a practical substitute, though they do not have cassava’s distinctive flavor. Offer hot sauce or sliced chilies separately so diners can adjust the heat.

Variations

For a less rich pot, replace half the pork shoulder with an equal amount of lean pork loin, adding it later in the simmer so it does not dry out. The stew will have less gelatinous body. For a smoky flavor without bacon, use smoked sausage and add ½ tsp (2.5 ml) smoked paprika; this is a useful pantry adaptation, not a traditional ingredient. To make it meat-free, omit all pork and sausage, use vegetable broth instead of water, and add 8 oz (225 g) sliced mushrooms sautéed until browned. This creates a black bean stew inspired by feijoada rather than the classic pork dish.

Storage and Reheating

Cool leftovers promptly in shallow containers and refrigerate within 2 hours of cooking. Keep refrigerated at 40°F (4°C) or colder for 3–4 days. For longer storage, freeze in airtight portions for up to 3 months; thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring and adding a splash of water if needed, until the center reaches 165°F (74°C). In a microwave, cover loosely, stir midway through heating, and check the temperature in more than one spot. Do not leave cooked stew 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. Use the quick-soak method in the tips, or cook unsoaked beans directly, allowing extra time and checking liquid frequently. Unsoaked beans can take substantially longer to soften, so start early and do not add acidic ingredients until they are tender.

Can I use canned black beans?
You can, but the stew will cook much faster and will have a different texture. Use about 5 cans (15 oz/425 g each), drained and rinsed, and add them after browning the meat. Add 4 cups (950 ml) water or unsalted broth and simmer for about 45–60 minutes, until the pork is tender, adding liquid as needed.

Why are my beans still firm?
Older beans can take longer to cook, and hard water may slow softening. Continue a gentle simmer, adding hot water to keep them covered. Avoid adding vinegar or other acidic ingredients until the beans are tender.

Can I make feijoada ahead?
Yes. Cook it fully, cool it promptly in shallow containers, and refrigerate. The flavors often meld overnight. Reheat to 165°F (74°C) before serving, adding water if the beans have thickened in the refrigerator.

Is feijoada always made with black beans?
Black beans are the familiar choice in many Brazilian versions, but ingredients and accompaniments vary by region and household. Some versions use different pork cuts or beans, so this recipe is one accessible interpretation rather than a single definitive formula.

What can I use instead of pork shoulder?
Boneless pork butt is a close substitute. Pork loin can also work, but it is leaner and may become dry if simmered for hours; add it later and begin checking tenderness sooner. Keep meat-handling surfaces and utensils separate from ready-to-eat foods.

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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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