Brazilian Feijoada Recipe: A Hearty Black Bean Stew

Feijoada is a Brazilian black bean stew simmered with pork, smoked sausage, and aromatics until the beans are creamy and the broth is richly flavored. Recipes vary by region and household; this approachable version uses widely available cuts and is traditionally served with rice, greens, orange, and farofa.

Ingredients

1 lb dried black beans (450 g), picked over and rinsed
1 smoked pork hock, about 1¼ lb (560 g)
1 lb boneless pork shoulder (450 g), cut into 1½-inch (4 cm) pieces
6 oz bacon (170 g), cut into small pieces
12 oz fully cooked smoked sausage (340 g), such as kielbasa, sliced into ½-inch (1 cm) rounds
1 large yellow onion, about 1½ cups chopped (225 g)
6 garlic cloves, finely chopped, about 2 tablespoons (18 g)
2 bay leaves
1 teaspoon ground black pepper (2 g)
½ teaspoon ground cumin (1 g), optional
8 cups water (1.9 L), plus more for soaking and topping up as needed
1 teaspoon fine salt (6 g) to start, plus more to taste
1 tablespoon neutral cooking oil (15 ml), only if needed to prevent sticking

Instructions

Soak the beans. Put the rinsed black beans in a large bowl and cover with at least 3 inches (7.5 cm) of cold water; they will expand as they soak. Leave them for 8 hours at room temperature, or refrigerate them if your kitchen is warm. Drain and rinse before cooking, and discard the soaking water. Soaking helps the beans cook more evenly, but it does not replace the long, gentle simmer that gives this stew its texture.
Prepare the meat and vegetables. Pat the pork shoulder dry so it browns rather than steams. Chop the onion and garlic, and slice the sausage. If the hock has a thick rind, leave it intact during cooking: it adds flavor and body, and you can remove it before serving if you do not want to eat it. Keep the salt modest at this stage because bacon, hock, and smoked sausage can all be salty.
Render the bacon and brown the pork. Set a large, heavy Dutch oven or soup pot over medium heat. Add the bacon and cook for about 8 minutes, stirring occasionally, until it has rendered some fat and is lightly browned. Lift it out with a slotted spoon and leave the fat in the pot. Brown the pork shoulder in batches for about 6 minutes total, turning the pieces so several sides color; crowding the pot makes the meat release liquid instead of browning. Add the optional oil only if the pot looks dry. Transfer the pork to a plate.
Build the base. Add the onion to the pot and cook for 3 to 4 minutes, stirring and scraping up the browned bits. Stir in the garlic, black pepper, and optional cumin, and cook for 30 seconds, just until fragrant. Return the bacon to the pot. Add the drained beans, pork hock, bay leaves, and 8 cups (1.9 L) water. The water should cover the ingredients by roughly an inch (2.5 cm); add a little more if needed.
Simmer the beans and hock. Bring the pot just to a boil, then lower the heat so the stew bubbles gently rather than boiling hard. Partially cover and simmer for 1 hour 30 minutes, stirring every 20 to 30 minutes and checking that the beans remain mostly submerged. Add hot water in small amounts if the surface becomes exposed. A hard boil can split the beans and make the outside mushy before the centers soften. After this first simmer, the beans should be beginning to yield but may not yet be fully tender.
Finish cooking the pork. Stir in the browned pork shoulder and simmer gently for about 45 minutes. Check the thickest shoulder piece with a food thermometer: USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. Continue braising after that check until the pork is fork-tender and the beans are creamy, since tenderness takes longer than reaching the minimum safe temperature. Stir occasionally, taking care not to mash the beans.
Add sausage, season, and serve. Stir in the smoked sausage and simmer for 20 minutes, until it is thoroughly hot and its flavor has blended into the broth. Remove the bay leaves and hock bone; pull any meat from the bone and return it to the pot. If you prefer a thicker stew, mash a small ladleful of beans against the side of the pot and stir them back in. Add the salt gradually, taste, and adjust. Let the feijoada rest off the heat for about 5 minutes before serving; it should be hearty and spoonable, not dry.

Tips

Choose a gentle simmer. Small, occasional bubbles are the goal. If the pot boils vigorously, reduce the heat and stir more carefully; forceful boiling can break up the beans and make the bottom catch.
Adjust for salty smoked meats. Salt levels differ among hocks, bacon, and sausage. Start with just 1 teaspoon (6 g), then season near the end, when the broth has reduced and you can judge its flavor. If it tastes too salty, add a little hot water and serve with plain rice.
Use a practical hock substitute. If smoked pork hock is unavailable, use an additional 8 oz (225 g) of smoked sausage or 8 oz (225 g) of unsmoked pork shoulder. Sausage gives a smokier, saltier stew; unsmoked shoulder adds meat but less smoky depth. Avoid adding extra salt until the stew is finished.
Plan for the beans. Older dried beans can take longer to soften, so judge by texture rather than the clock. If the beans are still firm after the stated simmer, keep cooking at a low bubble and add hot water as needed; acidic ingredients, which this recipe avoids, can slow softening.

Serving Suggestions

Serve feijoada hot in shallow bowls with white rice, which soaks up the dark, savory broth. A common Brazilian-style spread also includes thinly sliced collard greens quickly sautéed with garlic, orange wedges, and farofa, toasted cassava flour that adds a dry, crumbly contrast. These accompaniments are not cooked in the stew, so prepare them separately and keep their seasoning simple.

Orange is usually served on the side rather than stirred into the pot. Its bright, juicy flavor offers a refreshing contrast to the rich beans and smoked meats. Put hot sauce on the table for anyone who wants extra heat, but taste the stew first: the sausage and pepper already bring plenty of savory character. For a casual meal, set out the rice and toppings in separate bowls so everyone can build a plate to their liking.

Variations

Feijoada has regional and family variations, including versions made with different combinations of pork and beef. For a more accessible pot, omit the hock and use 1½ lb (680 g) pork shoulder in total, keeping the sausage. The result will be less smoky and gelatinous, but still satisfying. You can add 8 oz (225 g) smoked beef sausage in place of some of the pork sausage for a different balance of flavors.

For a lighter meat mix, leave out the bacon and use 1 tablespoon (15 ml) oil to sauté the onion. The stew will have less smoky richness, so a smoked hock or smoked sausage is especially useful in this version. To make it meat-free, omit all the meats and use vegetable broth instead of water; add a teaspoon of smoked paprika (2 g) for a smoky note. That is a plant-based adaptation rather than the traditional meat-based preparation, and it will have a different broth and texture.

You can also adjust the consistency. For a looser bowl, add hot water a little at a time; for a thicker one, mash a few beans into the broth. Avoid blending the entire pot, since whole beans and pieces of meat are part of the stew’s characteristic texture. If you like heat, serve sliced fresh chili or hot sauce at the table instead of adding it to the whole batch.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, divided into shallow, covered containers so they cool promptly. Feijoada keeps for 3 to 4 days in the refrigerator. The beans absorb broth as they sit, so the stew may look thicker the next day; that is normal and easy to correct when reheating.

Warm individual portions in a saucepan over medium-low heat, stirring often and adding a splash of water if needed. For a larger amount, reheat it gently in a covered pot, stirring occasionally so the bottom does not scorch. Reheat leftovers to 165°F (74°C), checking with a food thermometer. You can also microwave a portion in a covered, microwave-safe dish, stirring halfway through and checking several spots for even heating.

For longer storage, freeze cooled portions in freezer-safe containers, leaving a little room for expansion. They are best used within about 2 to 3 months for quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Do not leave the pot at room temperature for extended serving; return it to refrigeration within the 2-hour limit.

Frequently Asked Questions

Can I make feijoada without soaking the beans?
Yes, but the cooking time will be less predictable, and the beans may soften unevenly. If you skip soaking, rinse and sort them, then allow extra simmering time and check the liquid level often. The recipe’s stated timing assumes an 8-hour soak.

Can I use canned black beans instead of dried?
You can, but canned beans are already cooked and will not need the long bean simmer. Cook the hock and pork in water or broth until tender first, then add drained canned beans and sausage for the final 20 minutes. Use fewer cups of liquid at first and adjust until the broth is as thick as you like; the finished stew will be softer and less integrated.

What kind of sausage works best?
A fully cooked smoked sausage is the most convenient choice. Brazilian linguiça is used in many versions, but it may be difficult to find; kielbasa or another smoked pork sausage is a practical substitute. Flavor and saltiness vary, so taste before adding more salt. If using raw sausage, cook it thoroughly and check that it reaches the safe minimum temperature for its meat type.

Why are my beans still firm?
Dried beans can take longer to cook as they age, and a simmer that is too low may barely cook them. Keep the pot at a steady gentle bubble, make sure the beans are covered with liquid, and continue cooking until tender. Do not add acidic ingredients such as vinegar or tomatoes before the beans soften, because acidity can delay cooking.

Can I make the stew a day ahead?
Yes. Cool it promptly in shallow containers and refrigerate within 2 hours. The flavors settle as it rests, and the broth thickens, so add a little water while reheating if needed. Heat the stew to 165°F (74°C) before serving and check the temperature with a food thermometer.

Is feijoada always made with the same cuts of meat?
No. The mix varies by region, cook, and what is available. Pork, smoked sausage, and black beans are common elements, while some versions include other cuts or different smoked meats. This recipe keeps the combination accessible without claiming to represent every Brazilian household’s version.

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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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