Feijoada is a Brazilian black bean stew traditionally simmered with pork and often beef, then served with rice and bright, fresh sides. This practical version uses readily available smoked and fresh meats; allow about 3 hours from start to finish, with most of that time spent gently simmering the beans until tender.
Ingredients
- 1 lb (450 g) dried black beans, picked over and rinsed
- 8 cups (1.9 L) water, plus more as needed for soaking and cooking
- 1 tbsp (15 ml) neutral oil
- 1 medium yellow onion, about 1 cup (150 g), finely chopped
- 4 garlic cloves, about 1 tbsp (15 g), minced
- 12 oz (340 g) boneless pork shoulder, cut into 1-inch (2.5-cm) pieces
- 8 oz (225 g) smoked pork sausage, such as linguiça or kielbasa, sliced into ½-inch (1-cm) rounds
- 4 oz (115 g) smoked bacon, diced
- 1 bay leaf
- ½ tsp (1 g) ground black pepper
- 1 tsp (5 g) fine salt, plus more to taste
- 2 tbsp (30 ml) fresh orange juice, optional
- ¼ cup (15 g) chopped fresh parsley or cilantro, for serving
Instructions
- Soak the beans, if planning ahead. Cover the rinsed beans with plenty of cold water and soak for 8–12 hours in the refrigerator, then drain. This optional overnight soak is not included in the 3-hour total; it can shorten simmering and help the beans cook evenly. For the timed version, use unsoaked beans and allow the full simmering time below.
- Brown the meats. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the bacon and sausage and cook for 5–7 minutes, stirring occasionally, until the bacon releases some fat and the sausage is lightly browned. Transfer the meats to a plate with a slotted spoon, leaving the fat in the pot. Brown the pork shoulder in batches for about 5 minutes total; avoid crowding the pot.
- Build the stew base. Add the onion to the pot and cook for 4–5 minutes, stirring and scraping up browned bits. Stir in the garlic and cook for 30 seconds. Return the bacon, sausage, and pork to the pot. Add the drained beans, 8 cups (1.9 L) water, bay leaf, pepper, and salt. Bring to a boil, then reduce the heat to maintain a gentle simmer.
- Simmer until tender. Partially cover the pot 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) amounts if the pot becomes too dry. Start checking around 1 hour 45 minutes: the beans should be creamy inside, and the pork should be tender enough to break apart with a fork. Unsoaked beans can take longer, depending on age and storage; continue simmering in 15-minute increments if needed.
- Finish and season. Remove the bay leaf. If the stew is thinner than you like, simmer uncovered for 10–15 minutes, or mash a small scoop of beans against the side of the pot and stir them back in. Check the pork with a food thermometer: USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest; in this stew, the shoulder will normally cook well beyond that and become tender during the simmer. Taste and adjust salt and pepper. Stir in the optional orange juice for a little brightness, then serve hot with parsley or cilantro.
Tips
- Salt thoughtfully. Smoked sausage and bacon can be salty, so begin with the measured salt and adjust only after the beans are tender. Salt does not need to be withheld until the end, but highly salted meats can change the balance.
- Keep the simmer gentle. A hard boil can split the beans and make the pork tough before the beans turn creamy. If the liquid is reducing too quickly, lower the heat and add hot water.
- Choose a practical sausage swap. Brazilian linguiça is traditional in many versions but may be hard to find. Portuguese chouriço, kielbasa, or another fully cooked smoked pork sausage works; the flavor will be less distinctly Brazilian, and salt levels vary.
- Plan for dried beans. Very old beans may stay firm longer than expected. Check tenderness rather than relying only on the clock, and avoid adding acidic ingredients until the beans are soft, since acid can slow their cooking.
Serving Suggestions
Serve feijoada in bowls with white rice, which soaks up the dark, savory broth. Brazilian-style accompaniments often include thinly sliced collard greens sautéed with garlic, farofa (toasted cassava flour), orange slices, and a sharp vinaigrette of tomato, onion, vinegar, and herbs. These sides balance the richness and let diners customize each bite. A simple green salad is an easy alternative if cassava flour or collards are unavailable.
Variations
Feijoada differs among Brazilian regions and households, especially in the cuts of pork and whether beef or additional smoked meats are included. For a fuller traditional-style meat mix, replace 4 oz (115 g) of the pork shoulder with 4 oz (115 g) smoked pork ribs or another smoked pork cut; check bones carefully when serving. Some versions use salted beef, which needs its own soaking and careful salt adjustment, so it is omitted here for a more straightforward schedule.
For a lighter meat mix, use 8 oz (225 g) pork shoulder and 8 oz (225 g) smoked sausage, keeping the beans and liquid the same. For a meat-free variation, omit all the pork, use 1 tbsp (15 ml) oil for the onion, and add 8 oz (225 g) sliced mushrooms; use vegetable broth instead of water if desired. That version will have a different, less smoky flavor, so season with salt and smoked paprika to taste.
Storage and Reheating
Refrigerate feijoada within 2 hours of cooking, divided among shallow airtight containers so it cools promptly. Keep it refrigerated for 3–4 days. For longer storage, freeze in meal-sized airtight containers for up to 3 months for best quality; thaw overnight in the refrigerator. Reheat on the stove over medium-low heat, stirring and adding a splash of water if thick, until the center reaches 165°F (74°C). You can also microwave individual portions, stirring partway through and checking the temperature in several spots. Bring only the portion you plan to eat up to temperature, rather than repeatedly cooling and reheating the whole pot.
Frequently Asked Questions
How long does feijoada take to cook?
For this recipe, allow 30 minutes of active preparation and about 2 hours 30 minutes of cooking, for 3 hours total. Unsoaked beans may need another 15–30 minutes or more if they are older; tenderness, not the clock alone, determines when they are done. Soaking overnight is optional and adds 8–12 hours to the schedule.
Can I make feijoada in a pressure cooker?
Yes, but cooking times vary by appliance and bean age. Follow the manufacturer’s directions for dried beans and do not fill the cooker beyond its limit for foods that expand or foam. Brown the meats and aromatics using the cooker’s sauté function, then use a suitable bean setting or a tested pressure-cooker method; allow for natural pressure release as directed. Check that beans are tender before serving.
Can I use canned black beans instead of dried?
Yes. Use about three 15-oz (425-g) cans, drained and rinsed, and reduce the water to about 2 cups (480 ml). Simmer the meats until tender first, then add the canned beans for the last 20–30 minutes so they heat through without falling apart. This shortcut changes the texture and reduces the time considerably.
Why are my beans still hard?
Old beans can take much longer to soften, and hard water may also slow cooking. Continue simmering gently and add hot water if needed. Avoid adding vinegar, tomatoes, or other acidic ingredients before the beans are tender. If they remain hard after a long simmer, the beans may be too old to soften properly.
Can I make feijoada a day ahead?
Yes. Cool it promptly in shallow containers and refrigerate within 2 hours. The flavors often meld overnight, and the stew may thicken as it chills; loosen it with a little water or broth while reheating to 165°F (74°C).
Does feijoada need to be served with orange?
No. Orange slices are a common accompaniment, not a requirement. They provide a fresh, tart contrast to the rich stew. Use the optional orange juice in the pot only if you like a subtle citrus note.
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