Feijoada is a Brazilian black bean stew simmered with pork and beef, traditionally served with rice and bright, fresh accompaniments. This approachable version uses easy-to-find smoked sausage and pork shoulder for deep flavor without requiring specialty cuts; recipes vary by region and household.
Ingredients
- 1 pound (450 g) dried black beans, picked over and rinsed
- 8 cups (1.9 L) water, plus more for soaking
- 1 tablespoon (15 ml) neutral oil
- 1 pound (450 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
- 8 ounces (225 g) smoked sausage, such as kielbasa, sliced into ½-inch (1.25 cm) rounds
- 4 ounces (115 g) thick-cut bacon, cut into small pieces
- 1 medium yellow onion (about 200 g), finely chopped
- 4 garlic cloves (about 12 g), minced
- 2 bay leaves
- 1 teaspoon (2 g) ground cumin
- ½ teaspoon (1 g) freshly ground black pepper
- 1 teaspoon (6 g) fine salt, plus more to taste
- 2 tablespoons (30 ml) fresh orange juice
- 1 tablespoon (15 ml) red wine vinegar
- ¼ cup (15 g) chopped fresh cilantro or parsley
Instructions
- Soak the beans. Place the rinsed beans in a large bowl and cover with at least 3 inches (7.5 cm) of cold water. Soak for 8 to 12 hours in the refrigerator. Drain and rinse. If you need to skip soaking, cook the beans longer and expect a less predictable cooking time; check them regularly for tenderness.
- Brown the pork and sausage. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches so the pot is not crowded, brown the pork on several sides, about 5 minutes per batch, and transfer it to a plate. Add the sausage and bacon and cook for 4 to 5 minutes, stirring, until the sausage is lightly browned and the bacon has rendered some fat. Transfer the sausage and bacon to the plate, leaving about 1 tablespoon of fat in the pot.
- Cook the aromatics. Reduce the heat to medium. Add the onion and cook for 4 to 5 minutes, stirring and scraping up browned bits, until softened. Stir in the garlic, cumin, and black pepper; cook for 30 seconds, just until fragrant.
- Simmer the beans and meat. Return the pork, sausage, and bacon to the pot. Add the drained beans, bay leaves, salt, and 8 cups (1.9 L) water. Bring to a boil, then reduce the heat to maintain a gentle simmer. Partially cover and cook for about 1 hour 45 minutes, stirring occasionally and adding hot water if needed to keep the beans covered. Keep the simmer gentle rather than vigorous so the beans cook evenly and hold their shape.
- Check doneness and finish. When the beans are tender and the pork is easy to cut with a fork, check the thickest pork pieces with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; continue simmering if that temperature has not been reached. For this stew, cook the pork until tender as well. Mash a few beans against the side of the pot to thicken the broth, then stir in the orange juice and vinegar. Taste and adjust the salt. Remove the bay leaves and let the stew stand for 5 minutes before serving with chopped cilantro or parsley.
Tips
- Use the right pot and heat. A heavy pot distributes heat more evenly. Keep the stew at a quiet simmer; a hard boil can break the beans apart before the pork becomes tender.
- Plan for salty meats. Smoked sausage and bacon vary in saltiness. Start with the listed salt, taste near the end, and add more only if needed. If your sausage is especially salty, use less bacon or briefly rinse the sausage after slicing.
- Substitute thoughtfully. Kielbasa is a practical stand-in for Brazilian linguiça, which may be hard to find; it gives a smoky, garlicky flavor but may be less spicy. A small smoked ham hock can replace some of the bacon, though it adds a stronger cured flavor and may need extra simmering until tender.
- Thicken without flour. Mashing a few cooked beans gives the broth body while keeping the stew gluten-free. Avoid adding flour or cornstarch unless you specifically want a more gravy-like texture.
Serving Suggestions
Serve feijoada hot over white rice, which soaks up the savory bean broth. For a Brazilian-inspired spread, add thinly sliced collard greens quickly sautéed with garlic, orange wedges, and farofa, toasted cassava flour that adds a dry, lightly crunchy contrast. Farofa can be difficult to find outside Latin American or Brazilian markets; toasted breadcrumbs are a convenient substitute, but they are wheat-based and do not taste exactly like cassava flour. A simple tomato-and-onion salad or crisp greens also balance the richness.
Variations
For a milder stew, omit the bacon and use extra smoked sausage, or replace the pork shoulder with an equal weight of beef chuck for a different, richer flavor. For a lighter, meat-free version, skip the pork and sausage, add 8 ounces (225 g) sliced mushrooms and 1 teaspoon (5 ml) extra oil, and season with smoked paprika; the result is not traditional feijoada, but it keeps the black beans at the center. You can also add a small dried chili with the bay leaves for gentle heat, removing it before serving.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. Keep feijoada refrigerated for 3 to 4 days, or freeze it 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 the broth has thickened, until the center reaches 165°F (74°C). For microwave reheating, cover loosely, stir partway through, and check the temperature in more than one spot.
Frequently Asked Questions
Can I make feijoada without soaking the beans?
Yes, but allow extra cooking time and check the beans often. Unsoaked beans may take longer to soften, and the final timing varies with their age and size. Do not add acidic ingredients such as vinegar until the beans are tender, since acidity can slow softening.
Can I use canned black beans?
Yes. Use about 5 cans (15 ounces/425 g each), drained and rinsed, and reduce the water to roughly 3 cups (710 ml). Simmer the browned meats and seasonings until the pork is tender, then add the canned beans for the final 20 to 30 minutes so they heat through without falling apart.
What sausage works if I cannot find linguiça?
Smoked kielbasa is widely available and works well here. Andouille can be used for a spicier, more assertively seasoned stew. Choose fully cooked smoked sausage and adjust the added salt to taste.
How can I tell when the beans are done?
Taste several beans from different areas of the pot. They should be creamy and tender all the way through, without a firm or chalky center. If they are still firm, keep simmering and add hot water as needed to prevent the pot from drying out.
Is feijoada supposed to be very thick?
It should be hearty, with a broth that clings lightly to the beans rather than a dry or paste-like texture. Mash a small portion of beans to thicken it, or stir in a little hot water if it becomes too dense.
Can I prepare it ahead?
Yes. The flavor often settles and deepens after a night in the refrigerator. Cool and refrigerate it within 2 hours, then reheat to 165°F (74°C) before serving. Add a little water during reheating if the beans have absorbed much of the broth.
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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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