Feijoada is a hearty Brazilian stew of black beans and pork, often served with rice, orange slices, and sautéed collard greens. Regional and family recipes vary: this practical version uses easy-to-find smoked sausage and pork shoulder, with dried beans soaked overnight for even cooking.
Plan ahead for the soaking time, and use a large heavy pot. Serve the stew hot, keeping leftovers refrigerated promptly.
What You’ll Need
- 1 lb (450 g) dried black beans, rinsed and picked over
- 1 lb (450 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) smoked kielbasa or smoked pork sausage, sliced into ½-inch (1 cm) rounds
- 4 oz (115 g) thick-cut bacon, chopped
- 1 large yellow onion, about 10 oz (280 g), finely chopped
- 4 garlic cloves, minced
- 1 bay leaf
- 8 cups (1.9 L) water, plus more as needed
- 1 tsp (5 g) fine salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp (30 ml) neutral cooking oil, if needed
- For serving: cooked white rice, orange wedges, and sautéed collard greens, optional
Step-by-Step
- Soak the beans. Put the rinsed beans in a large bowl and cover with at least 3 inches (7.5 cm) of cold water. Soak for 12 hours in the refrigerator. Drain and rinse. If you forgot to soak them, use the quick-soak method: cover with water, boil for 2 minutes, turn off the heat, cover, and leave for 1 hour; drain and rinse. This changes the timing, so allow that hour before cooking.
- Brown the pork and sausage. Pat the pork shoulder dry. Set a large Dutch oven or heavy pot over medium heat. Cook the bacon for 5–7 minutes until it renders fat and begins to crisp. Transfer it to a plate, leaving the fat in the pot. Brown the pork in batches, turning to color several sides, about 6–8 minutes per batch; avoid crowding. Add a little oil if the pot is dry. Brown the sausage for about 3 minutes, then transfer it with the pork.
- Cook the aromatics. Lower the heat to medium-low. Add the onion and cook for 5 minutes, stirring and scraping up browned bits. Add the garlic and cook for 30 seconds, just until fragrant. Do not let it scorch.
- Simmer the beans and meat. Return the bacon, pork, and sausage to the pot. Stir in the drained beans, bay leaf, 8 cups (1.9 L) water, salt, and pepper. Bring to a boil, skim off any gray foam, then reduce the heat to maintain a gentle simmer. Partly cover and cook for about 2½–3 hours, stirring every 20–30 minutes. Keep the beans covered by liquid; add hot water in ½-cup (120 ml) amounts if needed. Do not let the pot boil hard, which can split the beans and toughen the meat.
- Check doneness and season. The beans should be tender and the pork should pull apart easily. Check the thickest pork pieces with a food thermometer: USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest, though this stew cooks well beyond that point until tender. Taste the broth and add salt or pepper as needed. If the stew is thin, simmer uncovered for 10–15 minutes. For a thicker texture, mash a few beans against the pot and stir them back in.
- Rest briefly and serve. Remove the bay leaf and let the stew stand for 10 minutes. Spoon into bowls with rice; offer orange wedges and collard greens alongside. Feijoada is filling, so serve modest portions first and offer more.
Common Mistakes
- Salting too heavily at the start: Smoked sausage and bacon can be salty. Start with the measured salt, then adjust near the end.
- Using a vigorous boil: A rolling boil can break beans apart before the pork is tender. Keep the surface at a gentle simmer.
- Letting the pot dry out: Beans that sit above the liquid may cook unevenly. Check regularly and add hot water as needed.
- Adding acidic ingredients early: Tomatoes, vinegar, and citrus can delay bean softening. Keep them out of the pot until the beans are tender, if using them at all.
- Expecting an exact cooking time: Older beans and differences in pot and burner can add time. Judge by tenderness rather than the clock alone.
Tips
- Soak beans in the refrigerator, not on the counter, and discard the soaking water before cooking.
- For a more traditional spread, serve with farofa (toasted cassava flour), collard greens, rice, and orange. Farofa can be hard to find; plain toasted breadcrumbs are a practical alternative, but taste less nutty and are not the same texture.
- Portuguese-style salted or cured pork cuts are used in some versions but may be difficult to source. Smoked sausage and bacon provide savory, smoky flavor; they will not reproduce the exact taste of cured cuts.
- For more depth, make the stew a day ahead, cool it safely, and reheat it gently. Add a splash of water if it thickens in the refrigerator.
- If you prefer less smoke or salt, replace the sausage with an equal weight of fresh pork shoulder and season carefully. The flavor will be milder.
Troubleshooting
- Beans are still hard: Continue simmering and keep them covered with liquid. If the beans are old, they may need another 30–60 minutes. Avoid adding acidic ingredients until tender.
- Meat is tender but beans are not: Lift out the meat to prevent it from becoming overly soft, then simmer the beans until done. Return the meat to warm through before serving.
- Stew is too watery: Simmer uncovered, stirring more often near the end, or mash some beans into the broth. Do not add flour, which changes the texture.
- Stew is too thick or catches on the bottom: Stir in hot water a little at a time and lower the heat. Scrape gently; if anything has burned onto the bottom, do not stir the scorched layer into the stew.
- It tastes too salty: Add unsalted water and more cooked beans if available. Serve with unsalted rice; adding a potato does not reliably remove salt.
Frequently Asked Questions
Can I make feijoada without soaking the beans?
Yes. Use the quick-soak method in Step 1, or cook unsoaked beans with extra water and expect a longer simmer. Check the package and test for tenderness frequently.
Can I use canned black beans?
Yes, but they are already cooked and should not simmer for hours. Cook the pork until tender first, then add drained, rinsed canned beans for the final 20–30 minutes. The broth will be less starchy and the total cooking time will change.
Can I make this in a slow cooker?
Brown the meats and aromatics first for better flavor. Transfer everything to the cooker with soaked beans and water; cook on low until the beans and pork are tender, usually 8–10 hours. Follow your appliance’s instructions and do not fill above its limit.
What should I serve with feijoada?
White rice, sautéed collard greens, orange wedges, and farofa are common accompaniments. The citrusy fruit and greens balance the stew’s richness.
How do I store and reheat leftovers?
Refrigerate within 2 hours in shallow, covered containers and use within 3–4 days, or freeze for longer storage. Reheat on the stove or in a microwave to 165°F (74°C), stirring so it heats evenly.
Can I make it less salty or smoky?
Use less bacon and choose a milder smoked sausage, or replace the sausage with fresh pork shoulder. Taste before adding extra salt, since smoked meats vary.
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