Feijoada is a Brazilian black bean stew, commonly made with pork and smoked sausage and served with rice and bright, fresh accompaniments. This freezer-friendly version uses readily available cuts, cooks the beans and meat together, and explains how to freeze either a full batch or convenient portions without sacrificing too much texture.
Ingredients
- 1 lb (450 g) dried black beans, picked over and rinsed
- 8 cups (1.9 L) water, plus more for topping up if needed
- 1 tbsp (15 ml) neutral oil
- 1 lb (450 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) smoked kielbasa or Portuguese linguiça, sliced ½ inch (1 cm) thick
- 4 oz (115 g) smoked bacon, cut into small pieces
- 1 medium yellow onion (about 7 oz/200 g), finely chopped
- 4 garlic cloves (about 12 g), minced
- 2 bay leaves
- 1 tsp (2 g) ground cumin
- ½ tsp (1 g) black pepper
- 1 tsp (6 g) fine salt, plus more to taste
- 2 tbsp (30 ml) fresh orange juice, plus orange wedges to serve
- ¼ cup (15 g) chopped fresh parsley or cilantro
Instructions
- Soak the beans in plenty of cold water for 8–12 hours in the refrigerator. Drain and rinse them before cooking. If you need a no-soak option, simmer the beans longer and add extra water as needed; allow roughly 30–60 additional minutes, since age and variety affect cooking time.
- Heat the oil in a large heavy pot over medium-high heat. Brown the pork in batches, about 5 minutes per batch, turning to color several sides. Transfer it to a plate. Add the bacon and sausage and cook for 4 minutes, stirring, until the bacon begins to render and the sausage is lightly browned.
- Lower the heat to medium. Add the onion and cook for 5 minutes until softened. Stir in the garlic, cumin and black pepper and cook for 30 seconds. Return the pork to the pot, then add the drained beans, bay leaves, salt and 8 cups (1.9 L) water. Scrape the base of the pot to loosen browned bits.
- Bring the pot to a boil, then reduce the heat to maintain a gentle simmer. Partially cover and cook for about 2 hours, stirring every 20–30 minutes. Keep the beans covered with liquid; add hot water in ½-cup (120 ml) increments if the level drops. The feijoada is ready when the beans are creamy and tender and the pork is easy to break apart. Check a piece of pork 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. For tenderness in this stew, continue simmering beyond that minimum if needed.
- Remove the bay leaves. For a thicker stew, mash a small ladleful of beans against the side of the pot and stir them back in; simmer uncovered for 5–10 minutes. Stir in the orange juice and parsley or cilantro. Taste and adjust salt. If the stew is too thick, loosen it with a little hot water; if it is thin, simmer a few minutes longer.
- Serve what you plan to eat hot. For freezing, cool the remaining stew promptly in shallow containers. Refrigerate or freeze it within 2 hours of cooking; do not leave the pot cooling on the counter for an extended period. Follow the storage directions below.
Tips
- Choose a freezer-friendly sausage. Smoked kielbasa is easy to find; linguiça gives a more distinctly Portuguese-style smoky, garlicky note. Avoid fresh sausage unless you cook it thoroughly before adding it.
- Use canned beans in a pinch. Replace the dried beans and soaking water with four 15-oz (425 g) cans of drained, rinsed black beans and about 4 cups (950 ml) water or unsalted broth. Add the beans after the pork has simmered until tender, then cook 25–35 minutes so they absorb flavor without breaking down too much.
- Keep the simmer gentle. A hard boil can split the beans and make the meat tough. Check occasionally and add hot water when needed; the beans should stay submerged.
- Freeze in meal-size portions. Leave a little headspace in rigid freezer-safe containers because the stew expands as it freezes. Label each container with the date and portion size.
Serving Suggestions
Serve feijoada in bowls with steamed white rice, orange wedges, and a sprinkle of parsley or cilantro. Brazilian-style accompaniments often include farofa, toasted cassava flour, and sautéed collard greens. If farofa is unavailable, serve a small bowl of toasted breadcrumbs for crunch, noting that the flavor and texture are different. Keep toppings separate from the stew when packing portions for the freezer.
Variations
For a less rich version, omit the bacon and use a little extra oil to brown the pork. You can replace part of the pork shoulder with smoked ham, but check its saltiness before adding the listed salt. For a meat-free pot, leave out the pork, bacon and sausage; use vegetable broth, add 1 teaspoon (5 ml) smoked paprika, and include chopped carrots or mushrooms. This will be a bean stew inspired by feijoada rather than a traditional meat-based version. Feijoada varies across Brazil and between households, so the mix of meats and accompaniments is not fixed.
Storage and Reheating
Refrigerate feijoada in covered containers within 2 hours of cooking and use within 3–4 days. To freeze, cool it quickly in shallow containers, then freeze in airtight, freezer-safe portions; for best quality, use within 2–3 months. Thaw overnight in the refrigerator, or reheat from frozen over low heat with a splash of water, stirring often. Reheat on the stovetop until steaming throughout and at least 165°F (74°C), checking the center with a food thermometer. In a microwave, cover loosely, stir midway through, and check several spots for 165°F (74°C). Do not thaw at room temperature or refreeze portions that have been left out too long.
Frequently Asked Questions
Can I freeze feijoada?
Yes. Beans and braised pork generally freeze well, though the beans may soften slightly after thawing. Freeze the stew without rice or fresh garnishes, and add those when serving.
Can I cook feijoada without soaking the beans?
Yes, but it will take longer and may cook less evenly. Start with extra water and simmer until the beans are creamy and fully tender; check frequently so they remain covered. Do not use a slow cooker for dried beans unless its instructions specifically confirm a safe method for cooking them.
Why are my beans still firm?
Older beans can take longer to soften. Continue a gentle simmer and top up with hot water as needed. Acidic ingredients can slow softening, so add citrus at the end rather than during the long cook.
Can I make this with canned black beans?
Yes. Use four drained and rinsed cans, reduce the added liquid to about 4 cups (950 ml), and add the beans after the meat is tender. Simmer for 25–35 minutes so they take on the stew’s flavor.
How do I stop thawed feijoada from becoming too thick?
Stir in water or unsalted broth a little at a time while reheating. Beans can absorb liquid during storage, so adjust the consistency only after the stew is hot.
Can I freeze feijoada with rice?
You can, but rice may become softer and drier after freezing and reheating. For the best texture, freeze the stew and rice separately, then reheat each to 165°F (74°C) before serving.
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