Feijoada is Brazil’s hearty black bean and pork stew, usually served with rice and bright, fresh accompaniments. This version uses dried beans, fresh pork shoulder, smoked sausage and aromatics for a deep, savory pot without relying on canned beans; Brazilian households and regions have their own variations.
Ingredients
- 1 lb (450 g) dried black beans, picked over and rinsed
- 8 cups (1.9 L) water, divided, plus more for soaking as needed
- 1½ lb (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) smoked kielbasa or Portuguese-style linguiça, sliced into ½-inch (1.25 cm) rounds
- 4 oz (115 g) thick-cut bacon, diced
- 1 large yellow onion (about 10 oz/280 g), finely chopped
- 5 garlic cloves (about 15 g), minced
- 2 bay leaves
- 1 teaspoon (2 g) ground cumin
- ½ teaspoon (1 g) black pepper
- 1 tablespoon (15 ml) neutral oil, only if the pot needs it
- 1½ teaspoons (9 g) fine salt, plus more to taste
- 2 tablespoons (30 ml) fresh lime juice, for serving
- ¼ cup (15 g) chopped fresh parsley or cilantro, for serving
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. Soak for 8 hours or overnight in the refrigerator. Drain and rinse. If you forget to soak them, simmering unsoaked beans will take longer and may cook less evenly; use the timing in this recipe as a guide rather than a guarantee.
- Brown the pork and sausage. Pat the pork dry. Set a large heavy Dutch oven over medium heat and cook the bacon for 5–7 minutes until browned and some fat has rendered. Transfer the bacon to a plate, leaving the fat in the pot. Brown the pork in batches, turning for about 6–8 minutes per batch; avoid crowding so it sears rather than steams. Transfer it to the plate. Add the sausage and brown for 2–3 minutes, then transfer it too. Add a little oil only if the pot is dry.
- Cook the aromatics. Add the onion to the pot and cook for 4–5 minutes, stirring and scraping up browned bits. Stir in the garlic, cumin and black pepper and cook for 30 seconds, just until fragrant.
- Simmer the stew. Return the bacon and pork to the pot. Add the drained beans, bay leaves and 8 cups (1.9 L) water. Bring to a boil, then lower the heat to maintain a gentle simmer. Cover partially and cook for 1 hour, stirring occasionally and adding hot water if the beans are no longer submerged. Add the browned sausage and salt, then simmer uncovered for 45–75 minutes more, until the beans are tender and the pork is fork-tender. Cooking time varies with the beans’ age and the heat of the simmer. Keep the stew bubbling gently, not at a hard boil.
- Check and finish. Check the thickest pork pieces 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. In this stew, the pork should also be tender enough to yield easily to a fork. If it is not, continue simmering and check again. Taste the broth and adjust salt. For a thicker consistency, mash a few beans against the side of the pot and stir them in. Remove the bay leaves, then finish with lime juice and parsley or cilantro, or serve those at the table.
Tips
- Soak safely: Refrigerate beans while they soak, especially if the room is warm. Do not leave them soaking on the counter overnight.
- Manage the salt: Smoked sausage and bacon can be salty, so add the measured salt after the beans have begun cooking and taste again at the end. If the stew tastes too salty, add a little hot water and serve it with unsalted rice.
- Choose a practical sausage substitute: Linguiça is a traditional Portuguese-style smoked sausage that may be hard to find. Kielbasa works well; it gives a slightly different seasoning. If using fresh, uncooked sausage instead, cook it thoroughly and check that it reaches 160°F (71°C) if ground pork, or 165°F (74°C) if made with poultry.
- Use a gentle simmer: A rolling boil can break the beans apart before the pork becomes tender. Keep the heat low and add hot water as needed so the beans stay mostly covered.
Serving Suggestions
Serve feijoada hot in bowls alongside steamed white rice, which soaks up the rich bean broth. For a classic Brazilian-style spread, add thinly sliced orange, garlicky collard greens and farofa (toasted cassava flour); the fresh, tangy and crisp sides balance the stew. A small bowl of chopped parsley or cilantro and lime wedges lets everyone brighten their serving. If serving buffet-style, keep the stew hot rather than leaving it at room temperature.
Variations
Feijoada recipes differ across Brazil and from household to household, especially in the cuts of pork and smoked meats used. For this fresh-ingredient version, pork shoulder and smoked sausage make an accessible, flavorful combination. You can replace the kielbasa with linguiça if available, or use another fully cooked smoked sausage with a similar texture.
For a lighter pot, omit the bacon and brown the pork in 1 tablespoon (15 ml) oil; the broth will have less smoky depth. For a meat-free adaptation, leave out all the pork and sausage, sauté the aromatics in oil, and add 8 oz (225 g) sliced mushrooms and 1 teaspoon smoked paprika. It will be a bean stew inspired by feijoada rather than the traditional meat-based dish. Add the mushrooms with the aromatics and simmer until the beans are tender.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, divided into shallow, covered containers so they cool promptly. Keep them refrigerated at 40°F (4°C) or below and use within 3–4 days, or freeze for up to 3 months for best quality. Thaw frozen portions in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if thick, until the center reaches 165°F (74°C); check with a food thermometer. Reheat only the portion you plan to eat.
Frequently Asked Questions
Can I make feijoada without soaking the beans?
Yes, but unsoaked dried beans usually need longer to cook and can cook unevenly. Add extra hot water as necessary and start checking for tenderness after the recipe’s stated simmering time; do not add acidic ingredients until the beans are soft.
Can I use canned black beans?
You can, but they are already cooked and will not make the same long-simmered broth. Brown the meats and aromatics as directed, then add about 4 cans (15 oz/425 g each), drained and rinsed, with 3 cups (710 ml) water. Simmer gently for about 25 minutes, until the pork is tender and safely cooked; adjust the salt at the end.
Why are my beans still hard?
Older beans can take much longer to soften, and hard water may slow cooking. Keep them at a gentle simmer with enough water to cover, and continue cooking until tender. If the liquid level drops, add hot water rather than letting the beans dry out.
Can I make it ahead?
Yes. Cool and refrigerate it promptly, then reheat to 165°F (74°C) before serving. The broth may thicken as it rests, so loosen it with a little water during reheating and taste for salt again.
What is farofa, and what can I use instead?
Farofa is toasted cassava flour, a common feijoada accompaniment that adds a dry, lightly crunchy contrast. If cassava flour is unavailable, serve toasted breadcrumbs or finely crushed toasted nuts on the side; these are substitutes, not the same ingredient.
Can I cook this in a slow cooker?
For the most reliable texture, brown the pork, bacon and sausage and soften the aromatics in a skillet first. Transfer them with the soaked, drained beans, bay leaves and water to a slow cooker; cook on low until the beans and pork are tender, typically 8–10 hours, checking the pork temperature and adding the salt near the end. Slow cookers vary, so use tenderness and a thermometer rather than time alone.
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