Picture of Feijoada: A Brazilian Black Bean Stew

Feijoada is a Brazilian stew of black beans simmered with pork and smoky sausage, traditionally served with rice and bright, fresh accompaniments. This home-cook version uses easy-to-find cuts and builds deep flavor without requiring specialty cured meats; Brazilian recipes vary by region and household.

Ingredients

1 lb (450 g) dried black beans, rinsed and picked over
8 cups (1.9 L) water, plus more for soaking and cooking as needed
1 lb (450 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
8 oz (225 g) smoked sausage, such as kielbasa or Portuguese linguiça, sliced into ½-inch (1.3 cm) rounds
4 oz (115 g) smoked bacon, cut into small pieces
1 medium yellow onion (about 200 g), finely chopped
4 garlic cloves (about 20 g), minced
2 bay leaves
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) freshly ground black pepper
1 teaspoon (6 g) fine salt, plus more to taste
1 tablespoon (15 ml) neutral oil, only if needed for browning
2 tablespoons (8 g) chopped fresh cilantro or parsley, optional
2 tablespoons (30 ml) orange juice, optional, for a fresh finish

Instructions

Soak the beans in a large bowl with plenty of cool water for 8–12 hours, then drain and rinse. Soaking helps them cook more evenly. If time is short, use the quick-soak method: cover beans with water in a pot, boil for 2 minutes, turn off the heat, cover, and stand for 1 hour; drain before proceeding. The quick-soak hour replaces the overnight soak.
Pat the pork dry. In a large, heavy pot or Dutch oven, cook the bacon over medium heat for 6–8 minutes, stirring, until it renders fat and begins to brown. Transfer the bacon to a plate, leaving the fat in the pot. Brown the pork in batches for about 3 minutes per side. If the pot is dry, add the oil. Set the pork aside with the bacon.
Add the sausage and cook for 3 minutes, turning once, until lightly browned. Transfer it to the plate. Add the onion and cook for 5 minutes, stirring and scraping up browned bits. Stir in the garlic, cumin, black pepper, and salt and cook for 30 seconds.
Return the pork and bacon to the pot. Add the drained beans, bay leaves, and 8 cups (1.9 L) water. Bring to a boil, skim any foam from the surface, then lower the heat to maintain a gentle simmer. Cover partially and cook for 1 hour 45 minutes, stirring every 25–30 minutes. Add hot water if the beans are no longer covered by liquid.
Stir in the sausage and continue simmering, partially covered, for 45–60 minutes, until the beans are tender and the pork is easy to pull apart. Keep the simmer gentle; a hard boil can split beans and make the pork tough. Check that the pork reaches the USDA FSIS safe minimum internal temperature of 145°F (63°C) with a food thermometer and rests for 3 minutes; for tender stew meat, the longer simmer will generally take it well beyond that minimum.
For a thicker broth, mash about ½ cup (85 g) of beans against the side of the pot and stir them back in. Simmer uncovered for 5–10 minutes if needed. Remove bay leaves, taste, and adjust salt and pepper. Stir in the orange juice and herbs, if using. Rest the stew off the heat for 10 minutes before serving.

Tips

For the best texture, soak the beans and use fresh dried beans when possible. Very old beans may stay firm even after prolonged cooking; keep simmering and add hot water as needed rather than adding acidic ingredients early.
Linguiça is a traditional Portuguese-style smoked sausage used in many versions. If it is unavailable, kielbasa or another fully cooked smoked sausage works, though the flavor will be milder and less peppery.
Salt varies among bacon and sausages. Start with the measured salt, then adjust only after the beans are tender and the meats have seasoned the broth.
Keep the pot at a lazy simmer, not a rolling boil. Stir gently so beans stay mostly intact, and add hot water rather than cold water if the liquid needs topping up.

Serving Suggestions

Serve feijoada hot in bowls over steamed white rice, with orange wedges, sautéed collard greens, and farofa (toasted manioc flour) alongside. The orange and greens add freshness to a rich stew, while farofa gives the meal a dry, lightly crisp contrast. If manioc flour is hard to find, offer toasted breadcrumbs or skip it; neither has quite the same flavor or texture. A simple vinaigrette of tomato, onion, vinegar, and oil is another common accompaniment.

Variations

Some regional and family recipes include salted or cured pork cuts, such as salted ribs, dried beef, or pig’s ear and tail. These require different preparation and salt management, so this recipe keeps to fresh pork shoulder, bacon, and smoked sausage for an accessible version. For a lighter meat mix, replace half the pork shoulder with more sausage, recognizing that the stew will taste smokier and saltier.

For a meat-free adaptation, omit the pork, bacon, and sausage; sauté the onion in 1 tablespoon (15 ml) oil and add 8 oz (225 g) sliced mushrooms plus 1 teaspoon (3 g) smoked paprika. Cook the beans as directed, checking tenderness, and season to taste. This is a plant-based black bean stew inspired by feijoada, not a traditional meat-based version.

Storage and Reheating

Refrigerate feijoada within 2 hours of cooking in shallow, covered containers. It keeps for 3–4 days in the refrigerator, and its flavor often develops overnight. Reheat only the portion you need on the stovetop over medium-low heat, stirring and adding a splash of water if thick; bring it to 165°F (74°C), checked with a food thermometer. In a microwave, cover loosely, stir partway through, and heat until the center reaches 165°F (74°C). Freeze in airtight portions for up to 3 months for best quality; thaw in the refrigerator before reheating. 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 cooking may take longer and the beans may cook less evenly. Add extra hot water as needed and simmer until tender; begin checking after about 2½ hours total simmering, allowing more time if necessary.

Can I use canned black beans?
Yes, but add them near the end because they are already cooked. Simmer the pork and flavor base until the pork is tender, then stir in about 4 cans (15 oz/425 g each), drained and rinsed, and cook for 15–20 minutes. The broth will be less starchy and the dish will take less time.

How do I know when the beans are done?
Taste several beans from different parts of the pot. They should be creamy and tender through the center, with their skins mostly intact. If they are still firm, keep simmering and check every 15 minutes.

Why is my feijoada too thin?
Mash some beans into the broth or simmer the pot uncovered for a few minutes. Avoid adding flour or cornstarch, which can make the texture heavy and obscure the beans’ flavor.

Can I cook it in a slow cooker?
For food safety and even cooking, bring the soaked beans and meat mixture to a boil on the stovetop for 10 minutes before transferring it to a slow cooker. Cook on low until the beans and pork are tender, usually 6–8 hours, and check the pork temperature with a thermometer. Slow-cooker timing varies by model; do not use this method with kidney beans, which require specific boiling precautions.

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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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