Feijoada With Pork: A Brazilian Black Bean Stew

Feijoada is a Brazilian black bean stew traditionally made with pork and served with rice and bright, fresh accompaniments. This home-friendly version uses widely available cuts of pork, smoked sausage, and dried beans for a rich, savory pot; regional and family recipes vary in their meats and seasonings.

Ingredients

1 lb (450 g) dried black beans, picked over and rinsed
8 cups (1.9 L) cold water, for soaking, plus 8 cups (1.9 L) fresh water for cooking
1½ lb (680 g) boneless pork shoulder, cut into 1½-inch (4 cm) pieces
8 oz (225 g) smoked kielbasa or other smoked pork sausage, sliced into ½-inch (1 cm) rounds
4 oz (115 g) thick-cut bacon, chopped
1 tbsp (15 ml) neutral oil, if needed
1 large yellow onion, about 10 oz (285 g), finely chopped
5 garlic cloves, about 1½ tbsp (15 g), minced
2 bay leaves
1 tsp (2 g) ground cumin
½ tsp (1 g) dried oregano
½ tsp (1 g) freshly ground black pepper
1½ tsp (9 g) fine salt, plus more to taste
2 tbsp (30 ml) fresh lime juice, optional, to finish
¼ cup (10 g) chopped fresh cilantro or parsley, optional, to finish

Instructions

Soak the beans. Put the rinsed beans in a large bowl and cover with 8 cups (1.9 L) cold water. Refrigerate for 8 hours or overnight. Drain and rinse before cooking. Discard the soaking water; it is not the liquid for the stew.
Brown the pork and sausage. Pat the pork dry. Set a large heavy pot or Dutch oven over medium heat and add the bacon. Cook for 6–8 minutes, stirring, until its fat renders and the bacon begins to crisp. Transfer bacon to a plate, leaving the fat in the pot. Brown the pork in batches, turning to color several sides, about 7–9 minutes per batch. Add a little oil only if the pot looks dry. Transfer pork to the plate, then brown the sausage for 2–3 minutes and set aside.
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, oregano, and pepper; cook for 30 seconds, just until fragrant.
Simmer the beans and pork. Return the bacon and pork to the pot. Add drained beans, bay leaves, salt, and 8 cups (1.9 L) fresh water. Bring to a boil, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 2 hours, stirring occasionally. Keep the beans covered by liquid; add hot water in ½-cup (120 ml) increments if the level drops too low. Avoid a hard boil, which can split the beans and toughen the pork.
Add sausage and finish cooking. Stir in the browned sausage and simmer uncovered for 30–45 minutes, until the beans are tender and the pork is easy to break apart with a fork. Check the 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 simmering until the pork is fork-tender; the longer cooking time is for texture, not a substitute for checking temperature.
Adjust the consistency. For a thicker stew, mash about ½ cup (85 g) of beans against the side of the pot and stir them back in. Simmer uncovered for 5–10 minutes if needed. Remove the bay leaves, taste, and add salt or pepper as desired. Stir in the lime juice and herbs, if using, just before serving.

Tips

Soaking helps dried beans cook more evenly and makes the simmer more predictable. If you cannot soak overnight, use a quick soak: cover the beans with water, boil for 2 minutes, turn off the heat, cover for 1 hour, then drain and rinse.
Keep the pot at a gentle simmer rather than a rolling boil. Older beans can take longer to soften, so judge doneness by texture and add hot water as needed.
Smoked kielbasa is a practical stand-in for Brazilian linguiça or other smoked sausage, though its flavor may be milder or different. For a less smoky stew, use a mild cooked pork sausage; avoid adding extra salt until the end.
Make the stew ahead if convenient: its flavor develops as it rests. Cool promptly in shallow containers, and refrigerate within 2 hours rather than leaving the full pot out to cool.

Serving Suggestions

Serve feijoada hot over steamed white rice, with orange slices, a crunchy green salad, and farofa—Brazilian toasted cassava flour—for contrast. Farofa is sold at Brazilian or Latin American markets; toasted breadcrumbs can offer crunch in a pinch, but they are wheat-based and do not have cassava’s flavor. A spoonful of thin vinaigrette made with tomato, onion, vinegar, and herbs also cuts through the stew’s richness. Put accompaniments on the table separately so everyone can build a plate to taste.

Variations

For a lighter version, replace half the pork shoulder with additional smoked sausage or use a leaner pork cut, while keeping an eye on the stew because lean meat can become dry if cooked far past tenderness. For a deeper, more traditional cured-meat character, some regional versions use salted or cured pork cuts; these vary in saltiness, so soak them according to the package directions and reduce added salt until the stew is finished. You can also omit the bacon and brown the pork in oil, though the finished broth will have less smoky depth. This recipe is intentionally not a claim that one combination is the sole authentic version of feijoada.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in covered, shallow containers. They keep for 3–4 days in the refrigerator. Reheat only the portion you need on the stovetop over medium-low heat, stirring and adding a splash of water if it has thickened; bring it to 165°F (74°C), checked with a food thermometer. Alternatively, microwave in a covered microwave-safe dish, stirring halfway through and checking that the center reaches 165°F (74°C). Freeze cooled feijoada in airtight containers for up to 3 months for best quality; thaw in the refrigerator before reheating. Do not leave cooked stew at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I make feijoada without soaking the beans?
Yes, but the cooking time may be less predictable. Rinse the beans and simmer them until tender, allowing extra time and checking the pot regularly. Do not add acidic ingredients such as lime juice until the beans are soft, since acid can slow their tenderizing.

Can I use canned black beans?
Yes, though the texture and flavor will be less like a long-simmered dried-bean stew. Use about four 15-oz (425 g) cans, drained and rinsed, and reduce the fresh water to roughly 3 cups (710 ml). Simmer the pork until tender first, then add the canned beans for the final 20–30 minutes so they do not break down excessively.

Why are my beans still hard?
They may be old, or the simmer may have been too low to cook them through. Continue simmering gently and add hot water if needed. Hard water can also slow cooking; if this is a recurring problem, try filtered water. Wait to add acidic ingredients until the beans are tender.

Can I make this in a slow cooker?
For the best flavor, brown the pork, bacon, and sausage and cook the onion and garlic on the stovetop first. Transfer them to the slow cooker with soaked, drained beans, bay leaves, seasonings, and fresh water. Cook on low until the beans and pork are tender, commonly 7–9 hours, following your appliance’s instructions; add sausage later if you prefer a firmer texture. Do not fill the cooker beyond its recommended limit.

Is feijoada very spicy?
This recipe is savory and smoky rather than hot. For heat, serve sliced fresh chili or hot sauce at the table so each person can add it. Sausage seasoning varies, so taste before adding extra salt or spice.

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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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