Feijoada is a Brazilian black bean stew traditionally made with pork and often smoked sausage, then served with rice and bright, fresh sides. This approachable version uses easy-to-find ingredients and a long, gentle simmer to make the beans creamy and the pork tender; Brazilian families and regions have their own variations, so there is no single fixed ingredient list.
Ingredients
- 1 lb (450 g) dried black beans, picked over and rinsed
- 8 cups (1.9 L) cold water for soaking, plus 8 cups (1.9 L) water for cooking and up to 2 cups (475 ml) more as needed
- 1½ lb (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
- 12 oz (340 g) fully cooked smoked pork sausage, sliced into ½-inch (1.25 cm) rounds
- 1 tbsp (15 ml) neutral oil, such as canola oil
- 1 large yellow onion, about 1 cup chopped (150 g)
- 5 garlic cloves, finely chopped (about 15 g)
- 2 bay leaves (about 0.2 g)
- 1 tsp ground cumin (2 g)
- ½ tsp ground black pepper (1 g)
- 1½ tsp fine salt (9 g), plus more to taste
- ¼ cup chopped fresh parsley or cilantro (about 10 g), optional
Instructions
- Soak the beans. Put the beans in a large bowl and cover with the 8 cups (1.9 L) cold soaking water, leaving several inches of space above them because they expand. Soak for 8 hours at room temperature, then drain and rinse. Do not cook them in the soaking water. If your kitchen is very warm, refrigerate the bowl while the beans soak.
- Prepare the meat and aromatics. Pat the pork shoulder dry and cut it into even pieces so they cook at a similar rate. Slice the smoked sausage, chop the onion, and mince the garlic. Keeping the pork pieces close to 1 inch (2.5 cm) helps them become tender without disappearing into the beans.
- Brown the pork. Heat the oil in a heavy 5- to 6-quart (4.7- to 5.7 L) Dutch oven or large, heavy pot over medium-high heat. Working in batches so the pot is not crowded, brown the pork on two or three sides, about 10 to 15 minutes total. Transfer it to a plate. Browning builds savory flavor; it is fine if the centers are still raw at this stage.
- Soften the onion and garlic. Lower the heat to medium. Add the onion and cook for about 4 minutes, stirring and scraping up browned bits. Add the garlic and cook for 1 minute, just until fragrant. Stir in the cumin and black pepper.
- Start the stew. Return the pork to the pot and add the drained beans, bay leaves, salt, and 8 cups (1.9 L) cooking water. Bring to a boil, then reduce the heat to maintain a gentle simmer. Partly cover the pot and cook for 1 hour 30 minutes, stirring every 20 to 30 minutes. Keep the beans mostly submerged; add a little of the extra hot water if the surface becomes exposed or the stew thickens before the beans are tender.
- Add the sausage and finish cooking. Stir in the smoked sausage and simmer for another 25 minutes, partly covered. Check that the beans are soft and creamy and that the pork is tender. For food safety, check the center of a large pork piece 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. The pork will continue simmering in this stew, but verify the temperature before serving. Taste the broth and adjust the salt. For a thicker texture, mash a few beans against the side of the pot and stir them back in.
- Rest and finish. Remove the bay leaves. Let the feijoada stand off the heat for 5 minutes, then stir in the parsley or cilantro if using. The broth will settle and thicken slightly as it rests. Serve hot, with plenty of beans, pork, and sausage in each bowl.
Tips
- Soak for even cooking. An eight-hour soak helps the dried beans cook more evenly and reduces the time they need on the stove. Sort through them first for small stones or damaged beans. If you forget to soak, use the quick-soak method: cover the beans with water, boil for 2 minutes, turn off the heat, cover for 1 hour, then drain. The total schedule will change, and the beans may need additional simmering time.
- Keep the simmer gentle. A hard boil can split the beans and make the pork tough before the flavors have had time to blend. You want occasional small bubbles, not a rolling boil. Stir gently so beans at the bottom do not stick, and add hot water in small amounts rather than flooding the pot; feijoada should be thick and spoonable, not watery.
- Choose an appropriate sausage. Fully cooked smoked pork sausage is convenient and contributes a smoky, seasoned flavor. If you cannot find it, use another fully cooked smoked sausage; the taste and seasoning may vary, so check the stew before adding extra salt. Do not substitute raw sausage without cooking it safely first; ground pork mixtures need to reach 160°F (71°C).
- Adjust salt near the end. Smoked sausage can be salty, and the amount varies by brand and style. The recipe starts with a measured amount of salt, but taste the broth after the sausage has simmered before adding more. If the stew tastes too salty, loosen it with a little hot water and serve it with plain rice.
Serving Suggestions
Serve feijoada in deep bowls with white rice, which soaks up the dark, savory broth. A simple Brazilian-style plate often includes thinly sliced fresh orange, whose acidity and juiciness balance the richness of the pork. Add sautéed collard greens or another sturdy leafy green, cooked until tender but still bright, for a fresh, slightly bitter contrast.
Farofa—toasted cassava flour seasoned with butter or oil and sometimes onion—is a classic accompaniment that adds a dry, crunchy texture. It is sold in Brazilian and Latin American markets and some larger grocery stores. If you cannot find it, serve toasted breadcrumbs seasoned with a little oil and salt; they provide crunch but do not have cassava’s distinctive flavor. Offer hot sauce at the table rather than making the whole pot spicy, so everyone can season their own bowl.
Variations
Feijoada varies from household to household and across Brazil. Some versions use several cuts of pork, such as ribs, smoked pork, or a ham hock, while others are lighter or omit particular meats. This recipe keeps the list manageable with pork shoulder and smoked sausage. You can replace up to half the shoulder with meaty pork ribs, cut into manageable pieces, but allow extra simmering time if they are not tender when the beans are ready.
For a deeper smoked flavor, replace part of the sausage with a small smoked ham hock, about 1 lb (450 g), and simmer it with the beans and pork. Remove the hock when tender, pull off any meat, discard the skin and bone, and return the meat to the pot. It may add considerable salt, so season cautiously. For a milder pot, use less sausage and add an extra ½ lb (225 g) pork shoulder. A meatless adaptation can be made with vegetable broth, extra beans, and smoked paprika, but it will be a different, vegetarian-style black bean stew rather than traditional pork feijoada.
Storage and Reheating
Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. Keep them covered and use within 3 to 4 days. The beans often absorb more broth as they sit, so add a splash of water when reheating if the stew has become very thick. For longer storage, freeze in meal-size portions for about 2 to 3 months for best quality; thaw overnight in the refrigerator.
Reheat on the stovetop over medium-low heat, stirring occasionally, until steaming throughout. Add water a little at a time if needed. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. In a microwave, cover the bowl loosely, stir partway through heating, and check more than one spot for an even temperature. Avoid leaving a large pot at room temperature while serving; return it to refrigeration within the same 2-hour limit.
Frequently Asked Questions
Can I use canned black beans instead of dried beans?
Yes, but the cooking method and timing change. Use about 6 cups (1.1 kg) drained, rinsed canned black beans, and simmer the pork in about 5 cups (1.2 L) water until tender before adding the beans and sausage for the final 20 to 25 minutes. Canned beans are already cooked, so adding them at the beginning can make them break down too much. Taste before salting because canned beans and sausage may both contain salt.
Do I have to soak the beans overnight?
No, but soaking for the stated 8 hours makes the cooking time more predictable. The quick-soak option in the Tips section works when you are short on time. If you cook dried beans without soaking, expect a longer simmer and check the pot regularly, adding water as needed. Older dried beans can take longer to soften regardless of the method.
How can I tell when the beans are done?
Press a bean against the side of the pot with a spoon. It should crush easily and feel creamy rather than chalky in the center. Taste several beans from different parts of the pot because some can soften before others. If they are still firm, continue simmering and check every 10 to 15 minutes, adding hot water if necessary to keep them covered.
Can I make feijoada in a slow cooker?
Yes, but brown the pork and soften the onion and garlic in a skillet first for better flavor. Transfer those ingredients to the slow cooker with the soaked, drained beans, seasonings, and cooking water. Cook on low until the beans and pork are tender, often about 7 to 9 hours depending on the appliance, then add the fully cooked sausage for the final 30 minutes. Follow the slow cooker’s instructions for the minimum amount of liquid, and check doneness rather than relying only on the clock.
Why is my feijoada thin, and how can I thicken it?
Some beans release more starch than others, and the stew may look loose before it has rested. Simmer it uncovered for a few minutes to reduce the broth, or mash a small scoop of beans against the pot and stir them in. Letting the finished stew stand for 5 minutes also helps it thicken. Avoid adding flour or cornstarch, which can make the broth taste less like a slow-simmered bean stew.
Can I prepare it a day ahead?
Yes. Feijoada can be cooked a day ahead, cooled promptly in shallow containers, and refrigerated; the flavors meld as it rests. Reheat it gently with a splash of water and bring leftovers to 165°F (74°C). If you are planning ahead, you can also soak the beans in the refrigerator overnight, drain them, and begin cooking the next day.
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