Feijoada Recipe UK: Brazilian Black Bean Stew

Feijoada is a Brazilian black bean and pork stew, traditionally served with rice and fresh, bright accompaniments. This UK-friendly version uses easy-to-find smoked bacon, pork shoulder and chorizo for a rich, slow-simmered pot; Brazilian families and regions have their own versions, so it is one practical interpretation rather than a single definitive recipe.

Ingredients

500 g (2½ cups) dried black beans, rinsed and picked over
1.5 litres (6¼ cups) cold water, for cooking the beans, plus extra for soaking
2 tbsp (30 ml) olive oil or neutral cooking oil
150 g (5 oz) smoked streaky bacon, cut into small pieces
350 g (12 oz) boneless pork shoulder, cut into 2.5 cm (1-inch) cubes
200 g (7 oz) cooking chorizo, sliced into 1 cm (½-inch) rounds
1 large onion, about 200 g (7 oz), finely chopped
4 garlic cloves, about 15 g (½ oz), finely chopped
2 bay leaves
1 tsp (2 g) ground cumin
½ tsp (1 g) freshly ground black pepper
1.2 litres (5 cups) low-salt chicken stock or water, approximately
1 tbsp (15 ml) orange juice, plus orange wedges to serve
1 tsp (5 g) fine salt, or to taste (use less if the stock, bacon or chorizo is salty)
2 tbsp (8 g) chopped fresh parsley or coriander, to finish

Instructions

Soak the beans. The night before, put the rinsed beans in a large bowl and cover with at least 5 cm (2 inches) of cold water. Soak for 8–12 hours, then drain and rinse. Discard the soaking water. If you cannot soak them overnight, use the quick-soak method: cover with water in a saucepan, bring to a boil for 2 minutes, turn off the heat, cover for 1 hour, then drain and rinse. The overnight soak is not included in the recipe-facts total; it is unattended preparation.
Brown the meat. Heat the oil in a large, heavy-based pot over medium heat. Add the bacon and cook for 5–6 minutes, stirring, until it releases fat and begins to brown. Add the pork shoulder in batches so the pot is not crowded; brown the pieces on several sides for about 5 minutes per batch, then transfer to a plate. Add the chorizo and cook for 2 minutes. Chorizo is a practical UK substitute for Brazilian linguiça; it brings a more pronounced paprika flavour.
Soften the aromatics. Add the onion to the pot and cook for 5 minutes, scraping up browned bits. Stir in the garlic, cumin and black pepper and cook for 30 seconds, just until fragrant.
Simmer until tender. Return the pork and bacon to the pot and add the drained beans, bay leaves and 1.2 litres (5 cups) stock or water. Bring to a boil, skim off any foam, then reduce the heat to a gentle simmer. Cover with the lid slightly ajar and cook for 1 hour 30 minutes, stirring every 20–30 minutes. Add hot water if the beans are no longer covered. Stir in the chorizo and simmer for another 30–45 minutes, until the beans are creamy and tender and the pork is easy to break apart. Cooking time varies with bean age and soaking; add hot water and continue simmering if they are still firm. Keep the stew at a gentle simmer, not a hard boil.
Check seasoning and doneness. Remove the bay leaves. Stir in the orange juice and salt, tasting before adding all the salt because the cured meats and stock may already be salty. Check a large 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 this stew, continue cooking until the pork is fork-tender and the beans are soft; the temperature check is a minimum safety check, not a tenderness test.
Adjust the texture. For a thicker broth, mash a ladleful of beans against the side of the pot and stir them back in. Add a splash of hot water if it has become thicker than you like. Rest off the heat for 5 minutes, then scatter over parsley or coriander.

Tips

Choose the right beans. Dried black beans give the best creamy texture and absorb the pork flavour. Canned beans can work in a pinch, but add about 3 drained 400 g (14 oz) cans during the final 30–40 minutes instead; the stew will have less time to develop and needs less liquid.
Use low-salt liquid. Bacon and chorizo vary in saltiness, so use low-salt stock or water and season near the end. If the finished stew tastes too salty, add a little hot water and serve it with plain rice.
Keep the simmer gentle. A rolling boil can split beans and make the meat tough before it becomes tender. Keep the liquid just bubbling and top it up with hot water when needed.
Plan for the soak. Soaking helps the beans cook more evenly, but beans can still take longer if they are old. Do not add acidic ingredients before they are tender; the small amount of orange juice goes in at the end.

Serving Suggestions

Spoon the feijoada over plain long-grain rice, with orange wedges to squeeze over the stew. The citrus and a crisp green salad or lightly dressed shredded cabbage balance the pork and smoky broth. For a more traditional Brazilian-style spread, add farofa (toasted cassava flour) and sautéed collard greens. Cassava flour can be hard to find in UK shops; toasted fine breadcrumbs with a little butter make a useful, different-textured stand-in, though they are not the same ingredient. Serve the rice and accompaniments separately so everyone can choose their portions.

Variations

For a more traditional cured-meat character, replace some of the bacon and chorizo with smoked pork ribs or a small piece of smoked gammon, adjusting salt carefully. Brazilian feijoada often uses a wider range of pork cuts and sausages, with choices varying by household and region; UK chorizo changes the seasoning but is convenient and widely available. For a lighter meat version, use less bacon and chorizo and add extra pork shoulder. For a meat-free pot, omit all the pork and use vegetable stock, then add smoked paprika and extra beans or mushrooms for savouriness; it will be a bean stew inspired by feijoada, not the classic pork version.

Storage and Reheating

Cool leftovers promptly and refrigerate within 2 hours, in shallow, covered containers. Keep refrigerated at 40°F (4°C) or below and use within 3–4 days, or freeze in portions for up to 3 months for best quality. Thaw frozen portions in the refrigerator overnight. Reheat only the amount you need in a saucepan over medium-low heat, stirring and adding a splash of water if thick; bring it throughout to 165°F (74°C), checking with a food thermometer. Reheat leftovers only once, and discard any stew left at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make feijoada without soaking the beans overnight?
Yes. Use the quick-soak method in the first step, or cook rinsed beans directly, allowing substantially longer and checking their texture regularly. Do not add the pork until you have enough time for the beans to become tender; the total cooking time will vary.

Can I use tinned black beans?
Yes. Drain and rinse about three 400 g (14 oz) tins, then add them for the final 30–40 minutes so they absorb some flavour without turning to mush. Reduce the stock to around 600 ml (2½ cups) at first and add more only if needed.

What can I use instead of chorizo?
Use smoked sausage or extra smoked bacon. Traditional Brazilian linguiça is not always easy to find in the UK; chorizo is a convenient alternative, but it makes the stew more paprika-forward. Choose cooking chorizo rather than thin, ready-to-eat slices.

Why are my beans still hard?
They may need more simmering, particularly if they are old, or they may have been cooked in hard water. Keep them covered with liquid and continue gently simmering until tender. Avoid adding acidic ingredients early, as acid can slow softening.

Can I make the stew ahead?
Yes. Make it a day ahead, cool and refrigerate it promptly, then reheat to 165°F (74°C). The flavours often meld as it rests, and the beans may thicken the broth, so loosen it with water or stock while reheating.

Is feijoada very spicy?
It is usually savoury and smoky rather than very hot, though the heat depends on the chorizo. Choose a mild cooking sausage if preferred, and offer chilli sauce separately at the table.

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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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