Market Table & Feijoada Bar: Brazilian Black Bean Stew

Feijoada is a Brazilian black bean stew traditionally simmered with pork and beef, then served with rice, greens, orange, and farofa. This practical home version uses easy-to-find smoked sausage and pork shoulder for deep, savory flavor without requiring specialty cuts; 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) water, plus more for soaking and cooking as needed
1½ lb (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
12 oz (340 g) smoked kielbasa or Portuguese linguiça, sliced into ½-inch (1.25 cm) rounds
4 oz (115 g) thick-cut bacon, chopped
1 large yellow onion (about 8 oz/225 g), finely chopped
5 garlic cloves (about 15 g), minced
2 bay leaves
1 tsp (2 g) ground cumin
½ tsp (1 g) freshly ground black pepper
1 tsp (6 g) fine salt, plus more to taste
1 tbsp (15 ml) neutral cooking oil, if needed
2 tbsp (30 ml) red wine vinegar or cider vinegar
¼ cup (15 g) chopped fresh parsley or cilantro
For serving: 3 cups (570 g) uncooked long-grain white rice, 1 lb (450 g) collard greens, 2 tbsp (30 ml) cooking oil, 2 oranges (about 400 g), and 1 cup (120 g) toasted manioc flour or plain toasted breadcrumbs

Instructions

Soak the beans. Cover the rinsed beans with several inches of cold water and soak for 8–12 hours in the refrigerator. Drain and rinse. For a quicker soak, cover with water in a saucepan, boil for 2 minutes, remove from the heat, cover, and stand for 1 hour; drain before using. The recipe timing below assumes the quick-soak method.
Brown the pork and sausage. Pat the pork dry. In a large heavy pot or Dutch oven over medium-high heat, brown the pork in batches, turning to color several sides, about 8–10 minutes total. Transfer to a plate. Add the sausage and cook for 3–4 minutes until lightly browned; transfer it as well. Add the bacon and cook for 4–5 minutes until some fat renders and the edges begin to crisp. If the pot is dry, add the measured oil.
Cook the aromatics. Reduce the heat to medium. Add the onion and cook for 5–6 minutes, stirring, until softened. Stir in the garlic, cumin, and black pepper for 30 seconds. Scrape up the browned bits; add a splash of water if they begin to stick.
Simmer the beans and meat. Return the pork and sausage to the pot. Add drained beans, bay leaves, salt, and 8 cups (1.9 L) fresh water. Bring to a boil, then lower the heat to maintain a gentle simmer. Partially cover and cook for 1 hour 45 minutes to 2 hours, stirring occasionally and adding hot water if needed to keep the beans submerged. Start checking at 1 hour 30 minutes: the beans should be tender and the pork easy to cut with a spoon. USDA FSIS advises whole cuts of pork reach a safe minimum internal temperature of 145°F (63°C) followed by a 3-minute rest; check the largest pork piece with a food thermometer. For tender stew texture, continue simmering beyond that minimum as needed.
Finish the stew. Remove the bay leaves. Mash a ladleful of beans against the side of the pot and stir them in to thicken the broth. Stir in vinegar and parsley or cilantro. Taste and adjust salt and pepper. Keep the stew at a gentle simmer while preparing the sides.
Make the sides. Cook the rice according to its package directions. Remove tough stems from the collards, stack the leaves, and slice them thinly. Heat 2 tablespoons (30 ml) oil in a skillet over medium-high heat; cook the greens, stirring, for 4–6 minutes until tender but still bright. Season lightly. Peel the oranges and cut them into segments or wedges. Serve the manioc flour or toasted breadcrumbs in a bowl.
Serve. Spoon rice into bowls and ladle feijoada alongside or over it. Offer collards, orange, and farofa separately so everyone can assemble a plate.

Tips

Soaking helps the beans cook more evenly, but discard the soaking water and use fresh water for the stew. If beans remain firm after the stated simmer, keep cooking and add hot water as needed; older beans can take longer.
Linguiça is a traditional Brazilian sausage but may be hard to find. Smoked kielbasa is a convenient substitute; it is usually milder and less garlicky. Do not use raw fresh sausage without cooking it thoroughly.
Keep the simmer gentle rather than boiling hard. Vigorous boiling can split beans and make the meat tough before the beans soften. Salt brands and sausage vary, so adjust seasoning at the end.
For a thicker broth, mash more beans; for a looser stew, stir in hot water. Farofa is toasted manioc flour, not cassava starch; breadcrumbs work as a topping but have a different flavor and texture.

Serving Suggestions

Serve feijoada with plain white rice, garlicky collard greens, sliced orange, and farofa, the classic combination that balances the stew’s rich, smoky broth with freshness and crunch. A small dish of sliced fresh chile or bottled hot sauce lets guests add heat. Keep the orange and farofa on the side rather than stirring them into the pot, so their textures stay distinct.

Variations

For a less rich stew, omit the bacon and use a little oil to brown the pork. You can replace up to half the pork shoulder with beef chuck, cut into similar pieces; it will need a gentle simmer until tender. For a meat-free adaptation, omit all the pork and sausage, add a teaspoon of smoked paprika, and include extra beans or diced vegetables. That version is inspired by feijoada but is not the traditional meat-based stew.

Storage and Reheating

Refrigerate feijoada, rice, and greens in separate shallow, covered containers within 2 hours of cooking. The stew keeps for 3–4 days in the refrigerator; rice and cooked greens are also best used within 3–4 days. Freeze the stew for up to 3 months for best quality, leaving room in the container for expansion; thaw overnight in the refrigerator. Reheat only the amount needed on the stove, stirring until it reaches 165°F (74°C) throughout, checked with a food thermometer. Add a splash of water if it has thickened. Reheat rice until steaming hot and do not leave cooked rice at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make feijoada without soaking the beans?
Yes, but unsoaked beans generally take longer and may cook less evenly. If skipping the soak, add them directly to the pot with fresh water and allow extra simmering time, checking tenderness regularly. Keep the beans covered with liquid.

Can I cook this in a slow cooker?
For best results, brown the pork, sausage, and aromatics first, then transfer them with the soaked beans and hot water to the cooker. Cook on low until the beans and pork are tender, often 7–9 hours, but timing depends on the appliance and bean age. Do not put dried kidney beans in a slow cooker; this recipe uses black beans.

What is farofa, and what can I use instead?
Farofa is toasted manioc (cassava) flour commonly served with Brazilian meals. Look for it in Brazilian or Latin American shops. Plain breadcrumbs toasted in a little oil are a practical alternative, though they are wheat-based and do not have farofa’s characteristic sandy, slightly nutty texture.

Why are my beans still hard?
They may be old, or acidic ingredients may have been added too early. Keep simmering them in fresh water until tender, and add vinegar only at the end. Avoid adding extra acidic ingredients before the beans soften.

Can I make the stew ahead?
Yes. Feijoada can be cooked a day ahead and refrigerated promptly; its flavor often melds as it rests. Reheat it to 165°F (74°C) before serving, and prepare the rice and greens fresh if you prefer their best texture.

More recipes to cook

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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