Brazilian Stew with Black Beans and Meat

Brazilian feijoada is a slow-simmered black bean stew traditionally made with pork and often several kinds of meat; recipes vary by region and household. This accessible version combines pork shoulder, beef, bacon, and smoked sausage in a rich, savory pot that is usually served with rice, greens, and orange slices.

Ingredients

1 lb (450 g) dried black beans
10 cups (2.4 L) cold water for soaking the beans, to be discarded
6 oz (170 g) thick-cut bacon, cut into small pieces
1 lb (450 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
1 lb (450 g) beef chuck, cut into 1-inch (2.5 cm) cubes
12 oz (340 g) fully cooked smoked sausage, sliced into ½-inch (1.25 cm) rounds
1 large yellow onion, about 1½ cups (225 g) chopped
5 garlic cloves (about 15 g), finely chopped
2 bay leaves
1 tsp ground cumin (2 g)
1 tsp smoked paprika (2 g)
½ tsp freshly ground black pepper (1 g)
7 cups (1.65 L) water for the stew, plus up to 2 cups (480 ml) hot water as needed
1½ tsp fine salt (9 g), plus more to taste
1 tbsp (15 ml) red wine vinegar, optional, for finishing

Instructions

Soak the beans. Pick over the dried beans and discard any shriveled beans or small stones. Put them in a large bowl, cover with the 10 cups (2.4 L) cold water, and soak for 8 hours. Drain and rinse them well before cooking. If your kitchen is warm, soak the bowl in the refrigerator. The soaking water is not used in the stew.
Prepare the ingredients. While the beans drain, cut the pork and beef into evenly sized cubes, chop the onion and garlic, and slice the sausage. Keeping the meat pieces similar in size helps them cook evenly. Set out the bay leaves, spices, water, and salt so they are ready when needed.
Render the bacon. Set a large heavy pot or Dutch oven over medium heat. Add the bacon and cook for about 7 minutes, stirring occasionally, until it has released some fat and is lightly browned. If the bacon is very lean and the pot looks dry, add a teaspoon of neutral oil; otherwise, its rendered fat is enough.
Brown the pork and beef. Add the pork and beef in batches, leaving space between pieces so they brown rather than steam. Brown them for about 10 minutes total, turning the pieces as they color. They do not need to cook through at this stage. Transfer them to a plate if the pot is crowded, then return them before adding the aromatics.
Cook the aromatics and start the stew. Add the onion to the pot and cook for 2 minutes, scraping up the browned bits. Stir in the garlic, cumin, paprika, and black pepper and cook for 1 minute, just until fragrant. Add the drained beans, meat, bay leaves, 7 cups (1.65 L) water, and 1½ teaspoons (9 g) salt. Bring the liquid to a gentle boil, which should take about 5 minutes, then lower the heat to maintain a steady, gentle simmer.
Simmer until the beans are tender. Cover the pot with the lid slightly ajar and simmer for 1 hour 45 minutes, stirring gently every 25 to 30 minutes. Keep the liquid at a quiet bubble rather than a vigorous boil, which can split the beans and make the meat tough. If the beans are not yet tender or the liquid drops below their level, add hot water in ½-cup (120 ml) increments. The beans should be soft but still hold their shape.
Add the sausage and finish cooking. Stir in the sliced smoked sausage and simmer for another 25 minutes, uncovered or with the lid partly on. Check the largest pork and beef pieces with a food thermometer: USDA FSIS guidance sets 145°F (63°C) as the safe minimum for whole cuts of pork and beef, followed by a 3-minute rest; this stew’s longer simmer also makes the chunks tender. Taste the broth and add salt if needed. 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 and let the stew rest for 10 minutes before serving. Stir in the optional red wine vinegar if you want a little lift against the rich meat. The finished broth should be substantial but spoonable; loosen it with a splash of hot water if it has become thicker than you like.

Tips

Check that the beans are fresh enough to soften. Dried beans stored for a long time can take noticeably longer to cook, even after soaking. If yours remain firm after the stated simmer, continue cooking in 10-minute increments and add hot water as needed. Do not add vinegar or other acidic ingredients until the beans are tender, because acid can slow softening.
Use the right sausage substitute. Brazilian linguiça is a common choice for feijoada, but it may be hard to find. Fully cooked smoked kielbasa or another mild smoked sausage works well; it gives the stew a similar smoky, savory note, though the flavor will not be exactly the same. Avoid raw sausage unless you cook it thoroughly before adding it.
Brown in batches and simmer gently. Crowding the pot prevents browning, while a hard boil can break up the beans and dry out the meat. If your pot is not wide enough, brown the meat in two batches. After the liquid begins simmering, lower the heat until only small bubbles rise now and then.
Season gradually. Bacon and smoked sausage can both be salty, so the recipe starts with a measured amount of salt and adjusts near the end. If you use a particularly salty sausage, hold back some of the initial salt and taste the broth before adding more.

Serving Suggestions

Serve the stew hot in wide bowls with plain white rice, which catches the flavorful black bean broth. Orange slices are a classic-feeling accompaniment: their fresh, tart-sweet taste offers contrast to the smoky, rich stew. Add a bowl of sautéed collard greens or kale for a bitter, savory side, and put hot sauce or sliced fresh chili on the table for anyone who wants extra heat.

For a more substantial spread, offer toasted farofa, a toasted cassava-flour side that is often served with Brazilian meals. Cassava flour may be sold as farinha de mandioca in Latin American or Brazilian grocery shops. If it is unavailable, serve toasted breadcrumbs or finely chopped, crisped bread crumbs instead; they add crunch but do not have the same distinctive cassava flavor. Keep rice and sides separate from the pot so each person can choose the amount of broth and beans they want.

Variations

Make it with pork only: Replace the beef with an additional 1 lb (450 g) pork shoulder. The result is still a hearty black bean stew, with a more focused pork flavor. You can also use a little more smoked sausage in place of some of the shoulder, but sausage is saltier and firmer, so add it near the end rather than simmering it from the start.

Adjust the meat to what is available: Linguiça or another smoked pork sausage can stand in for the smoked sausage listed here. Some traditional and family versions use different pork cuts, including cured or salted meats. Those can be much saltier than fresh shoulder, so follow the package’s desalting directions where relevant, use less added salt, and taste before serving. This recipe is a practical home-style version, not a claim that every feijoada uses the same meat combination.

Make the pot milder or smokier: Leave out the smoked paprika for a gentler flavor, or add a pinch more for extra smoky character. For a mild version, choose sausage without chili and serve hot sauce separately. For extra brightness, finish with the optional vinegar and pass orange wedges at the table rather than adding citrus juice to the whole pot.

Use canned beans for a shorter version: Substitute four drained and rinsed 15-ounce (425 g) cans of black beans for the dried beans. Skip the soak and add the beans after browning the meat, with about 4 cups (950 ml) water to start. Simmer until the meat is tender, then add the sausage for the final 25 minutes. Canned beans soften more quickly and can break apart, so stir carefully and add more water only if needed. The texture will be less integrated than with dried beans cooked slowly in the broth.

Storage and Reheating

Cool leftovers promptly and refrigerate them in shallow, covered containers within 2 hours of cooking. The stew keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in meal-size airtight containers for up to 3 months for best quality. Leave a little room at the top because liquid expands as it freezes, and label containers with the date. Thaw frozen portions in the refrigerator overnight rather than on the counter.

Reheat only the portion you plan to eat, on the stovetop over medium-low heat or in the microwave, stirring occasionally so it heats evenly. Add a splash of water if the beans have thickened the broth in the refrigerator. Bring leftovers to 165°F (74°C), checking with a food thermometer, before serving. Avoid repeatedly cooling and reheating the same pot; divide it into smaller portions so each serving can be reheated once.

Frequently Asked Questions

Do I have to soak dried black beans?
Soaking for 8 hours helps the beans cook more evenly and makes the cooking time easier to estimate. If you forget, you can use a quick-soak method: cover the beans with water, bring them to a boil for 2 minutes, turn off the heat, cover, and leave them for 1 hour before draining. The stew’s total time will change, and beans that are older may still need extra simmering.

Can I make this Brazilian stew without a Dutch oven?
Yes. Use a large, heavy-bottomed stockpot with a lid. A heavy base helps prevent scorching during the long simmer, and a lid that can sit slightly ajar makes it easier to control evaporation. If your pot is thin, keep the heat low and stir more often, especially near the bottom.

How can I tell when the beans are done?
Taste a few beans from different parts of the pot. They should be creamy and tender all the way through, without a chalky or firm center, while still keeping their shape. If they are underdone, keep the pot at a gentle simmer and check every 10 minutes. Add hot water if the beans are no longer covered by liquid.

Can I prepare the stew a day ahead?
Yes. Cook it fully, cool it in shallow containers, and refrigerate it within 2 hours. The beans and broth often become thicker as they sit, so stir in a little water when reheating. Heat the stew to 165°F (74°C) before serving, and add any fresh orange slices or greens at the table rather than storing them in the pot.

Can I make it less salty if the sausage is salty?
Use low-salt or unsalted water rather than broth, reduce or omit the initial salt, and taste after the sausage has simmered. If the finished stew tastes too salty, add a little hot water and serve it with unsalted rice. Adding more beans can also spread out the seasoning, but it changes the recipe’s yield and thickness.

Is this the only way to make feijoada?
No. Feijoada recipes vary, including in the meats, seasonings, and sides. This version uses easy-to-find pork shoulder, beef chuck, bacon, and smoked sausage for a practical one-pot meal. Other cooks may use different pork cuts or cured meats, and the best choice depends on local ingredients and personal preference.

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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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