Cortes Feijoada Mix: A Brazilian Black Bean Stew

Cortes feijoada mix is a hearty Brazilian-style black bean stew made with a selection of pork cuts, smoked sausage and aromatics. This practical home version simmers dried beans with bacon, pork shoulder and linguiça until the broth is rich and the meat tender; recipes and cuts vary by region and household.

Ingredients

1 lb (450 g) dried black beans, picked over and rinsed
8 cups (1.9 L) water, plus more as needed
8 oz (225 g) thick-cut bacon, cut into ½-inch (1.25 cm) pieces
1½ lb (680 g) boneless pork shoulder, cut into 1½-inch (4 cm) cubes
12 oz (340 g) smoked linguiça or Portuguese-style sausage, sliced into ½-inch (1.25 cm) rounds
1 medium yellow onion (about 8 oz/225 g), finely chopped
5 garlic cloves (about 25 g), minced
2 bay leaves
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) black pepper
1 teaspoon (6 g) kosher salt, plus more to taste
2 tablespoons (30 ml) neutral cooking oil, only if needed
2 tablespoons (30 ml) fresh lime juice, optional
¼ cup (15 g) chopped fresh cilantro, optional

Instructions

Soak the beans if you have time. Put the rinsed beans in a large bowl and cover with at least 3 inches (7.5 cm) of cool water. Soak for 8 hours or overnight, then drain and rinse. For a quicker method, skip soaking; the beans may need extra simmering time. Keep soaking beans refrigerated if the kitchen is warm.
Brown the pork and sausage. Set a large heavy pot or Dutch oven over medium heat. Add the bacon and cook for 5–7 minutes, stirring, until it renders fat and begins to crisp. Transfer the bacon to a plate, leaving about 1 tablespoon of fat in the pot. Brown the pork in batches for 6–8 minutes per batch, turning to color several sides; avoid crowding so it sears instead of steams. Add a little oil only if the pot is dry. Transfer the pork to the plate, then brown the sausage for about 3 minutes and set it aside.
Cook the aromatics. Add the onion to the pot and cook for 4–5 minutes until softened, scraping up browned bits. Stir in the garlic, cumin and black pepper and cook for 30 seconds. Return the pork and bacon to the pot, then add the drained beans, bay leaves, salt and 8 cups (1.9 L) water. The liquid should cover the ingredients by about 1 inch (2.5 cm); add more water if needed.
Simmer until tender. Bring the pot to a boil, then lower the heat to maintain a gentle simmer. Partially cover and cook for 1 hour 30 minutes, stirring occasionally and adding hot water if the beans are no longer covered. Add the sausage and simmer for another 30–45 minutes, until the beans are creamy and tender and the pork is easy to bite through. If using unsoaked beans, allow 30–60 minutes longer and check frequently. USDA FSIS guidance sets 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; check the thickest pork pieces with a food thermometer, while continuing to cook as needed for tenderness.
Adjust the broth and season. For a thicker stew, mash about ½ cup (85 g) of beans against the side of the pot and stir them in; simmer uncovered for 5–10 minutes. Remove the bay leaves, taste, and add salt as needed. Stir in lime juice and cilantro, if using. Rest the stew for 5 minutes before serving. If the beans are still firm, keep simmering and add water rather than serving them undercooked.

Tips

Use the soak wisely: An overnight soak helps the beans cook more evenly, but it is optional. Do not add acidic ingredients such as lime juice until the beans are tender, since acid can slow softening.
Choose a suitable sausage: Linguiça gives a distinctive Portuguese-Brazilian flavor. If unavailable, use smoked kielbasa or another fully cooked smoked pork sausage; the result will be milder and less traditionally flavored. Chorizo may make the broth spicier and more heavily seasoned.
Control salt as you go: Bacon and sausage can be salty, so begin with the measured salt and taste near the end. If the stew tastes too salty, add unsalted hot water and more cooked beans if available.
Keep the simmer gentle: A hard boil can split beans and make the pork tough before the broth develops. Stir from the bottom occasionally, and top up with hot water when needed.

Serving Suggestions

Serve feijoada hot in shallow bowls with white rice, which soaks up the black bean broth. Common accompaniments include thinly sliced orange, sautéed collard greens, toasted farofa (seasoned cassava flour) and a sharp vinaigrette of tomato, onion and vinegar. Offer these separately so everyone can balance the stew’s richness to taste. If cassava flour is difficult to find, toasted breadcrumbs can add crunch, though they do not have farofa’s characteristic flavor.

Variations

Feijoada is made in many forms, and a home cook can adjust the cuts without treating one version as definitive. For a less rich pot, replace half the bacon with extra pork shoulder and use a lean smoked sausage. For a meat-free black bean stew, omit the pork and sausage, sauté the onion in oil, and add diced carrots or mushrooms; use vegetable broth for some of the water and season with smoked paprika. This makes a satisfying bean stew, but it will not have the same flavor as pork-based feijoada.

For a faster weeknight adaptation, use two 15-ounce (425 g) cans of drained black beans and 4 cups (950 ml) water or unsalted broth. Brown the meat and cook the aromatics as directed, then simmer everything for about 35–45 minutes so the pork becomes tender and the flavors come together. Canned beans are already cooked, so add them after the pork has had about 45 minutes to simmer; this version is quicker but has a less concentrated broth.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, divided into shallow containers so they cool promptly. Store covered in the refrigerator for 3–4 days, or freeze for up to 3 months for best quality. Thaw frozen feijoada in the refrigerator overnight. Reheat only the portion you need on the stove over medium-low heat, stirring and adding a splash of water if thick; heat leftovers to 165°F (74°C), checking with a food thermometer. Bring soup or stew to a rolling boil when reheating on the stovetop. Do not leave it at room temperature for more than 2 hours.

Frequently Asked Questions

Do I have to soak the black beans?
No. Soaking is optional, but it usually shortens cooking time and helps the beans cook more evenly. Without soaking, start checking after about 2 hours of simmering and expect the total cook time to increase.

What is a “cortes feijoada mix”?
It generally means a selection of cuts intended for feijoada, but the exact contents differ by butcher and market. If you have a premixed pack, check its label: it may contain salted or cured pork that needs soaking, and it may already include sausage or bacon. Adjust the recipe’s salt and meat quantities to account for what is in the pack.

Can I make feijoada in a slow cooker?
Yes, but brown the bacon, pork, sausage and aromatics in a skillet first for better flavor. Use soaked beans and transfer everything to the slow cooker with enough water to cover; cook on low until beans and pork are tender, usually about 7–8 hours. Slow-cooker temperatures and bean age vary, so check for tenderness rather than relying on time alone.

Why are my beans still hard?
Older beans can take much longer to soften, and acidic ingredients added early can delay cooking. Keep the pot at a steady gentle simmer, make sure the beans remain covered with liquid, and continue cooking until tender. Avoid adding lime juice before the end.

Can I make it ahead?
Yes. The flavors often meld after chilling, and the stew reheats well. Cool it promptly, refrigerate within 2 hours, and reheat to 165°F (74°C) before serving. Add a little water if the beans have thickened in the refrigerator.

Is this recipe very spicy?
Not as written; it depends mainly on the sausage you choose. Use a mild smoked sausage for a gentle flavor, or choose a spicy sausage and add it gradually if you want more heat.

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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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