Brazilian feijoada is a slow-simmered stew of black beans and assorted pork, served with rice and bright, fresh sides. This practical version uses easy-to-find smoked sausage and pork shoulder for deep flavor, while allowing time for the beans and meat to become tender; family and regional versions vary in their cuts and accompaniments.
Ingredients
- 1 lb (450 g) dried black beans, picked over and rinsed
- 8 cups (1.9 L) water, plus more for soaking and as needed
- 1 tbsp (15 ml) neutral oil
- 1½ lb (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
- 12 oz (340 g) smoked Portuguese linguiça or Spanish-style chorizo, sliced into ½-inch (1.3 cm) rounds; use kielbasa if neither is available, for a milder, less garlicky stew
- 6 oz (170 g) thick-cut bacon, chopped
- 1 large yellow onion, about 10 oz (280 g), finely chopped
- 5 garlic cloves, minced
- 2 bay leaves
- 1 tsp (2 g) ground cumin
- ½ tsp (1 g) freshly ground black pepper
- 1½ tsp (9 g) kosher salt, plus more to taste
- 1 medium orange, halved (optional; adds a light citrus aroma)
- 2 tbsp (8 g) chopped fresh cilantro or parsley, for serving (optional)
Instructions
- Soak the beans: Put the rinsed beans in a large bowl and cover with at least 3 inches (7.5 cm) of cold water. Cover and refrigerate for 8–12 hours. Drain and rinse. If you cannot soak overnight, use the quick-soak method: boil the beans in water for 2 minutes, cover, turn off the heat, and leave for 1 hour; drain before cooking. The overnight soak is included in the total time above.
- Brown the pork: Heat the oil in a large heavy Dutch oven over medium-high heat. Pat the pork shoulder dry and brown it in two batches, turning to color several sides, about 6 minutes per batch. Transfer to a plate. Browning in batches prevents crowding and gives the stew more savory flavor.
- Build the base: Add the bacon and sausage to the pot. Cook, stirring, until the bacon has rendered and the sausage is lightly browned, about 6 minutes. Spoon off excess fat if there is more than about 2 tablespoons left. Add the onion and cook until softened, 5–6 minutes. Stir in the garlic, cumin, pepper, and salt; cook for 30 seconds.
- Simmer the beans and meat: Return the pork to the pot and add the drained beans, bay leaves, orange halves if using, and 8 cups (1.9 L) water. Bring to a boil, skimming off foam if needed. Lower the heat, cover partially, and simmer gently for 2 hours, stirring occasionally. Keep the beans submerged; add hot water in ½-cup (120 ml) increments if the liquid drops below them. Avoid a hard boil, which can split the beans and toughen the meat.
- Check tenderness and finish: Remove the orange halves and bay leaves. Continue simmering uncovered for 30–45 minutes, stirring now and then, until the beans are creamy and the pork is tender enough to break apart with a fork. Check a large piece of pork with a food thermometer: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest; for this stew, cook it longer until fork-tender. If the stew is too thin, mash some beans against the side of the pot and stir them in. Taste and adjust salt and pepper.
- Rest briefly and serve: Turn off the heat and let the feijoada stand for 10 minutes so the liquid settles and thickens slightly. Sprinkle with cilantro or parsley if desired. Serve hot with rice and accompaniments.
Tips
- Use a gentle simmer rather than a rolling boil. Check the pot every 20–30 minutes and add hot water if the beans are no longer covered; the finished stew should be thick but spoonable.
- Smoked linguiça is traditional in many versions but may be hard to find. Kielbasa works well; avoid fresh, uncooked sausage unless you cook it thoroughly as part of the stew.
- Salt can vary among bacon and sausage brands. Start with the listed amount, then taste near the end before adding more.
- For convenience, cook the stew a day ahead: its flavor develops as it rests in the refrigerator. Cool and refrigerate promptly rather than leaving the pot at room temperature.
Serving Suggestions
Serve feijoada in bowls over or beside steamed white rice. Common accompaniments include thinly sliced collard greens quickly sautéed with garlic, farofa (toasted cassava flour), orange slices, and a sharp vinaigrette of tomato, onion, vinegar, and herbs. These crisp, tangy sides balance the stew’s rich beans and smoked meat. Offer each separately so diners can choose what to add.
Variations
Feijoada is made in many Brazilian regional and household styles, with different combinations of pork cuts and smoked meats. For a simpler version, omit the bacon and increase the pork shoulder to 2 lb (900 g); the result will be less smoky. For a less rich pot, use 8 oz (225 g) sausage and add ½ lb (225 g) more pork shoulder. To make it meat-free, leave out all the pork and sausage, sauté the aromatics in oil, and add 1 teaspoon smoked paprika; it will be a bean stew inspired by feijoada rather than the classic meat version. Keep salt adjustable, since smoked ingredients vary.
Storage and Reheating
Refrigerate leftovers within 2 hours in shallow, covered containers. Keep for 3–4 days in the refrigerator, or freeze in airtight portions for up to 3 months for best quality. Thaw frozen feijoada overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring often and adding a splash of water if thick, until every portion reaches 165°F (74°C); check with a food thermometer. In a microwave, cover loosely, stir midway through heating, and verify the same temperature. Reheat only the portion you plan to eat.
Frequently Asked Questions
Do I have to soak black beans first?
Soaking helps the beans cook more evenly and reduces their cooking time. If you skip it, expect a longer simmer and check the beans regularly; add water as needed. Older dried beans can take substantially longer to soften.
Can I make feijoada in a slow cooker?
Yes. For better flavor, brown the pork, bacon, and sausage and soften the onion on the stovetop first. Transfer everything to the slow cooker with soaked, drained beans and water. Cook on low until the beans and pork are tender, typically 7–9 hours, and check that the pork reaches at least 145°F (63°C); tenderness may take longer. Slow cookers vary, so follow the appliance instructions and do not fill beyond its limit.
Can I use canned black beans?
You can, but they are already cooked and will not need the long bean simmer. Cook and tenderize the pork first in water or broth, then stir in drained canned beans during the final 20–30 minutes so they warm through without breaking down. The texture and flavor will differ from dried-bean feijoada.
What can I use instead of linguiça?
Smoked Spanish-style chorizo, kielbasa, or another fully cooked smoked sausage is practical. Chorizo brings more paprika and spice; kielbasa is milder. Fresh sausage is not a direct substitute for smoked sausage, so cook it thoroughly and expect a less smoky flavor.
Why are my beans still firm?
They may need more time, especially if the beans are old or the simmer is too low. Continue cooking gently and keep them covered with liquid. Acidic ingredients can slow softening, so add vinegar or tomato only after the beans are tender.
Is feijoada very spicy?
Usually it is savory and smoky rather than hot, although sausage choices affect the heat. Choose mild sausage for a gentler pot, or offer hot sauce at the table so each person can adjust their serving.
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