Portuguese feijoada is a hearty bean stew, usually made with white or red beans, pork, and smoked sausage, then served with rice. Its history is often linked to Portugal’s bean-and-meat stews, but recipes vary by region and household; this version builds deep flavor with a slow simmer rather than relying on one supposedly definitive formula.
Ingredients
- 1 lb (450 g) dried white beans, such as cannellini or great northern
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, about 8 oz (225 g), finely chopped
- 1 medium carrot, about 3 oz (85 g), diced
- 4 garlic cloves, finely chopped
- 1 bay leaf
- 1 tsp (2 g) sweet paprika
- ½ tsp (1 g) ground black pepper
- ½ cup (120 ml) dry white wine or water
- 1 lb (450 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) Portuguese chouriço, sliced into ¼-inch (6 mm) rounds
- 6 cups (1.4 L) low-sodium chicken stock or water, plus more as needed
- 1 tsp (6 g) fine salt, or to taste
- 2 tbsp (8 g) chopped fresh parsley, for serving
- Cooked white rice, for serving (about 4 cups/740 g cooked)
Instructions
- Soak the beans. Sort through the beans and discard any shriveled beans or debris. Rinse well, place 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 before cooking. The soaking time is not included in the recipe-facts total; plan it the day before.
- Brown the pork and sausage. Pat the pork dry. Heat the olive oil in a heavy 5- to 6-quart (4.7- to 5.7-L) Dutch oven over medium-high heat. Brown the pork in batches, turning to color several sides, about 6 to 8 minutes per batch; transfer to a plate. Add the chouriço and cook for 2 minutes, stirring, until it releases some fat. Transfer it to the plate as well.
- Build the base. Reduce the heat to medium. Add the onion and carrot to the pot and cook for 5 minutes, stirring and scraping up browned bits. Stir in the garlic, bay leaf, paprika, and black pepper for 30 seconds. Pour in the wine or water and simmer for 1 minute, scraping the bottom of the pot.
- Simmer the beans and meat. Add the drained beans, browned pork, sausage, and stock. The liquid should cover the ingredients by about 1 inch (2.5 cm); add water if necessary. Bring to a boil, then immediately reduce to a gentle simmer. Partially cover and cook for 1 hour 45 minutes to 2 hours, stirring occasionally and adding hot water if the beans are no longer covered. Keep the stew at a quiet simmer, not a hard boil, so the beans cook evenly and stay intact.
- Check doneness and season. The beans should be creamy inside and the pork tender enough to break apart with a fork. Check the largest 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; for this stew, continue cooking until the pork is fork-tender. Add the salt near the end, taste, and adjust. If the stew is thin, simmer uncovered for 10 to 15 minutes; if it is too thick, loosen it with hot water or stock.
- Rest and serve. Remove the bay leaf and let the stew stand for 5 minutes. Sprinkle with parsley and serve hot over cooked white rice. The beans and meat should be moist and spoonable, not dry or densely packed.
Tips
- Choose a practical sausage substitute. Portuguese chouriço has a distinct smoky, garlicky seasoning. Spanish chorizo or another smoked paprika sausage works if it is unavailable, though the flavor will shift; avoid fresh Mexican-style chorizo, which crumbles and seasons the stew differently.
- Do not add acidic ingredients early. Wine is used here before the beans go in, but avoid adding tomatoes or vinegar during the long bean simmer. Acid can slow softening. If adding tomatoes as a variation, stir them in once the beans are nearly tender.
- Keep the simmer gentle. A rolling boil can split beans and make the pork tough. Check the pot every 20 to 30 minutes, stir gently, and add hot liquid when needed.
- Salt late and account for sausage. Smoked sausage and stock can already be salty. Use low-sodium stock, taste near the end, then season gradually.
Serving Suggestions
Serve each portion over or beside steamed white rice, with extra cooking liquid spooned over the top. A simple green salad dressed with olive oil and vinegar or sautéed greens such as kale helps balance the stew’s richness. Crusty bread is useful for the sauce, but rice is the classic, practical accompaniment in many Portuguese-style servings. Put a small dish of vinegar or chili oil on the table for guests who want a sharper or hotter finish.
Variations
Portuguese feijoada has regional and household variations, including different beans, cuts of pork, and cured meats. For a more substantial pot, add 8 oz (225 g) smoked pork ribs with the shoulder, making sure there is enough liquid to cover the beans. For a lighter version, replace half the pork shoulder with 1 lb (450 g) diced cabbage added during the final 25 minutes; it softens into the broth. If dried beans are unavailable, use three 15-oz (425 g) cans of drained white beans and reduce the stock to 3 cups (710 ml). Add canned beans only for the final 25 to 30 minutes, because they are already cooked and can break apart if simmered for hours.
Storage and Reheating
Refrigerate feijoada within 2 hours of cooking, in shallow airtight containers, and use within 3 to 4 days. For longer storage, freeze in airtight portions for up to 3 months; thaw overnight in the refrigerator. Reheat only the amount needed on the stovetop over medium-low heat, stirring and adding a splash of water or stock as needed, until it reaches 165°F (74°C) throughout. Check with a food thermometer. Bring leftovers to a steady simmer, but avoid prolonged boiling, which can break up the beans.
Frequently Asked Questions
What does feijoada mean?
Feijoada comes from the Portuguese word feijão, meaning bean. The name is used for bean-based stews in Portuguese-speaking cuisines, and the ingredients and methods differ by place.
Is Portuguese feijoada the same as Brazilian feijoada?
No. Both are bean-and-meat stews, but Brazilian feijoada is often made with black beans and a broader assortment of salted or cured pork. Portuguese versions commonly use white or red beans and vary considerably by region and cook.
Can I skip soaking the beans?
Yes, but unsoaked beans usually take longer to cook and may cook less evenly. If you skip soaking, rinse the beans and expect to add roughly 30 to 60 minutes of simmering, checking tenderness and liquid levels often. Do not use beans that remain hard after cooking.
Can I make feijoada ahead?
Yes. The flavor often settles and deepens overnight. Cool and refrigerate it promptly, then reheat to 165°F (74°C) before serving. Add a little stock or water if the beans absorb too much liquid in the refrigerator.
Why are my beans still hard?
Older beans can take longer, and hard water or adding acidic ingredients early may delay softening. Continue a gentle simmer with enough liquid to cover them, then check every 15 minutes. Add salt only near the end and wait to add tomatoes or vinegar until the beans are tender.
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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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