Feijoada is a hearty Brazilian stew of black beans, pork, beef, and smoked sausage, usually served with rice and bright, fresh sides. This approachable version uses easy-to-find ingredients and a long, gentle simmer so the beans turn creamy and the meats become tender; family and regional versions vary in their cuts and seasonings.
Ingredients
- 1 lb (450 g) dried black beans, picked over and rinsed
- 8 cups (1.9 L) cold water for soaking, plus 6 cups (1.4 L) fresh water for cooking and more as needed
- 1 tbsp (15 ml) neutral cooking oil
- 6 oz (170 g) bacon, cut into small pieces
- 12 oz (340 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 12 oz (340 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 12 oz (340 g) fully cooked smoked sausage, such as paio, linguiça, or kielbasa, sliced into rounds
- 1 medium yellow onion, about 1 cup (150 g) finely chopped
- 5 garlic cloves, about 1 tbsp (15 g) finely chopped
- 2 bay leaves
- 1 strip orange peel, about 2 inches (5 cm), with as little white pith as possible (optional)
- 1 tsp (5 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro, for serving (optional)
- 1 lime, cut into wedges, for serving (optional)
Instructions
- Soak the beans. Put the beans in a large bowl and cover with the 8 cups (1.9 L) cold water. Leave them at room temperature for 8 hours. Drain and rinse before cooking; discard the soaking water. If your kitchen is very warm, soak the beans in the refrigerator instead and allow extra time for them to soften.
- Brown the bacon and meats. Heat the oil in a large, heavy Dutch oven or soup pot over medium heat. Add the bacon and cook for 5 to 7 minutes, stirring, until it has rendered some fat and is lightly browned. Transfer it to a plate, leaving the fat in the pot. Brown the pork and beef in batches, turning the pieces so they color on several sides; allow about 6 to 8 minutes per batch. Avoid crowding the pot, which makes the meat steam rather than brown. Set the browned meat aside with the bacon.
- Cook the aromatics. Add the onion to the pot and cook for 4 to 5 minutes, stirring and scraping up browned bits. Add the garlic and cook for 30 seconds, just until fragrant. If the pot looks dry, add a splash of water rather than extra oil.
- Start the stew. Return the bacon, pork, and beef to the pot. Add the drained beans, 6 cups (1.4 L) fresh water, bay leaves, orange peel if using, salt, and black pepper. The liquid should cover the beans and meat by about 1 inch (2.5 cm); add a little more water if needed. Bring the pot just to a boil, then lower the heat to maintain a gentle simmer. Partially cover and cook for 1 hour 30 minutes, stirring every 20 to 30 minutes and adding hot water if the beans are no longer covered.
- Add the sausage and finish cooking. Stir in the smoked sausage. Continue simmering, partially covered, for about 30 minutes, or until the beans are creamy and the pork and beef are fork-tender. Check the largest pieces of pork and beef with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts. Remove those pieces briefly and let them rest for 3 minutes before returning them to the stew; the longer braise should make them tender. The sausage should be heated through.
- Adjust the texture and seasoning. For a thicker broth, mash a ladleful of beans against the side of the pot and stir them back in, then simmer uncovered for 5 to 10 minutes. Remove the bay leaves and orange peel. Taste and add salt or pepper gradually. Let the stew stand for 5 minutes before serving so the broth settles and the flavors mingle.
Tips
- Use a gentle simmer. A rolling boil can break the beans apart before the larger pieces of meat become tender. Look for occasional small bubbles, and turn down the heat if the stew is boiling hard.
- Choose the right sausage. Paio and linguiça are traditional Brazilian-style choices but may be difficult to find. Fully cooked kielbasa is a practical substitute; it tends to be milder and may taste less garlicky, so season the stew to taste near the end. Check the package to confirm the sausage is fully cooked.
- Give dried beans enough time. Older beans can take longer to soften, even after soaking. If they remain firm after the stated simmer, keep cooking and add hot water as needed rather than raising the heat. Do not add acidic ingredients such as tomatoes before the beans are tender.
- Season at the finish. Bacon and smoked sausage contribute salt, and their saltiness varies by brand. The measured salt is a starting point; taste only after the stew has simmered, then adjust. For a less rich result, spoon off some surface fat before serving.
Serving Suggestions
Serve feijoada hot in shallow bowls with plain white rice, which soaks up the dark, savory broth. Brazilian meals often pair it with couve, or thinly sliced collard greens quickly sautéed with garlic, along with farofa: toasted cassava flour that adds a dry, lightly crisp contrast. These accompaniments are optional, but the combination gives the bowl a balance of soft beans, rich meat, and fresh or crunchy textures.
Orange slices or wedges of lime make a lively counterpoint to the stew. Offer the citrus on the side so each person can add a little at the table. A simple tomato-and-onion salad or a lightly dressed green salad also works well, especially if you want something cool and fresh alongside a filling main course. Keep additional salt and hot sauce on the table rather than making the whole pot spicy.
For a casual meal, set out rice, greens, farofa, and citrus in separate serving dishes and let everyone build a bowl. If you are serving guests, keep the stew covered over very low heat while the sides are finished, stirring occasionally so beans do not stick on the bottom. Avoid holding it at room temperature for an extended period; refrigerate leftovers within 2 hours.
Variations
Feijoada recipes differ across Brazil and from one household to another. Some versions use several kinds of pork, such as ribs or salted cuts, while others focus on beans and a smaller selection of meats. This recipe keeps the ingredient list manageable, but you can replace up to 4 oz (115 g) of the pork shoulder with an equal amount of smoked ham hock for a deeper smoky flavor. If using a salty cured cut, reduce the added salt and taste again at the end.
For a milder stew, omit the orange peel; for a subtle citrus aroma, leave it in during the simmer and remove it before serving. Do not use a large piece with lots of white pith, which can add bitterness. If paio or linguiça is unavailable, kielbasa is convenient, while another fully cooked smoked sausage can work as well. Each substitute changes the seasoning slightly, so the final taste matters more than matching a particular sausage exactly.
To make a meatless black bean stew inspired by feijoada, leave out the bacon, pork, beef, and sausage. Use 1 tbsp (15 ml) oil to cook the onion and garlic, and add 8 oz (225 g) sliced mushrooms or diced vegetables such as carrots and squash. Use vegetable broth in place of some or all of the water, then simmer until the beans are tender. It will not have the same smoky, meaty flavor, but smoked paprika can add a gentle smoky note; start with ½ tsp (1 g) and adjust cautiously.
If you prefer a thicker bowl, mash more beans or simmer uncovered for a few extra minutes. For a looser, soupier stew, add hot water in small amounts until it reaches the consistency you like. Avoid blending the whole pot: keeping most of the beans whole preserves the contrast between creamy beans and tender pieces of meat.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours in shallow, covered containers. Feijoada keeps for 3 to 4 days in the refrigerator. The beans absorb broth as they sit, so the stew will be thicker the next day; add a splash of water when reheating. Reheat on the stove over medium-low heat, stirring often, until steaming throughout and 165°F (74°C) in the center, checked with a food thermometer. For a single portion, microwave it in a covered, microwave-safe bowl, stirring halfway through and checking that it reaches 165°F (74°C).
Freeze cooled portions in airtight freezer-safe containers for up to 3 months for best quality. Leave a little space at the top because the liquid expands as it freezes. Thaw overnight in the refrigerator, then reheat as above; if the beans look dry, loosen them with water a tablespoon at a time. Reheat only the amount you plan to eat, rather than repeatedly warming and cooling the entire pot.
Frequently Asked Questions
Do I have to soak the black beans?
Soaking helps the beans cook more evenly and makes the cooking time easier to estimate. If you skip it, the beans may need substantially longer to soften, and you will likely need more cooking water. Check the beans regularly and keep them covered with liquid; do not rely on the listed cook time for unsoaked beans.
Can I make feijoada without a Dutch oven?
Yes. Use a large, heavy-bottomed saucepan or stockpot with a lid, large enough to hold the beans, meat, and liquid with room for gentle bubbling. Thin pots can develop hot spots, so stir more frequently and keep the heat low. A slow cooker can also work, but brown the bacon and meat on the stove first for better flavor, and follow your appliance’s guidance for cooking dried beans.
How can I tell when the beans are done?
Taste a few beans from different parts of the pot. They should be soft and creamy inside, with no hard or chalky center, while still holding their shape. If they are not ready, continue simmering in 15-minute intervals and add hot water if the liquid drops below the beans.
Can I prepare this stew ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it within 2 hours. Reheat gently the next day to 165°F (74°C), adding water if the broth has thickened. For the freshest texture, prepare rice and any quick-cooked greens close to serving time rather than storing them in the stew.
What can I use instead of dried black beans?
Canned black beans can shorten the cooking, but they are already cooked and will not need the long bean-simmering time. Use about three 15-oz (425 g) cans, drained and rinsed, and simmer the browned meats in about 4 cups (950 ml) water or broth until tender before adding the beans and sausage for the final 20 to 30 minutes. The result is convenient, though the broth may be less creamy and developed than with dried beans.
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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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