Portuguese Beans Feijoada: A Hearty One-Pot Recipe

Portuguese bean feijoada is a hearty stew of beans, pork, sausage, and vegetables, served hot with bread or rice. Versions vary by region and household; this practical one-pot version uses canned beans for a shorter, dependable cook while building flavor with browned meat and a savory tomato broth.

Ingredients

1 tablespoon (15 ml) olive oil
12 ounces (340 g) boneless pork shoulder, cut into ¾-inch (2 cm) cubes
8 ounces (225 g) Portuguese chouriço, sliced into ¼-inch (6 mm) rounds
1 medium yellow onion, about 1 cup (150 g) chopped
1 medium carrot, about ¾ cup (90 g) diced
1 medium red bell pepper, about 1 cup (150 g) diced
3 garlic cloves, minced, about 1 tablespoon (9 g)
2 tablespoons (30 g) tomato paste
½ cup (120 ml) dry white wine or water
1 can (14.5 ounces/411 g) diced tomatoes, with juices
3 cups (710 ml) low-sodium chicken broth
2 cans (15 ounces/425 g each) white or red kidney beans, drained and rinsed
1 bay leaf
½ teaspoon (1 g) smoked paprika
¼ teaspoon (0.5 g) ground black pepper
½ teaspoon (3 g) fine salt, plus more to taste
2 cups (60 g) chopped collard greens or kale, tough stems removed
2 tablespoons (8 g) chopped fresh parsley
1 tablespoon (15 ml) red wine vinegar, or to taste

Instructions

Prepare the ingredients. Drain and rinse the beans, cut the pork, slice the chouriço, and chop the vegetables and greens. Pat the pork dry so it browns rather than steams.
Brown the pork. Heat the olive oil in a heavy 5- to 6-quart (4.7- to 5.7-liter) Dutch oven over medium-high heat. Add the pork in a single layer, working in batches if needed. Brown for about 6 to 8 minutes, turning the pieces, then transfer them to a plate. Browning develops flavor; the pork does not need to cook through yet.
Cook the sausage and vegetables. Add the chouriço to the pot and cook for 2 to 3 minutes, stirring, until it releases some fat and begins to brown. Add the onion, carrot, and bell pepper. Cook for 5 minutes, stirring occasionally, until the onion softens. Stir in the garlic and tomato paste and cook for 1 minute.
Deglaze and simmer the pork. Pour in the wine or water and scrape up the browned bits from the pot. Let it bubble for about 1 minute. Add the tomatoes, broth, bay leaf, paprika, pepper, salt, and browned pork with any juices. Bring to a gentle boil, then lower the heat, cover partially, and simmer for 35 minutes. Keep it at a steady, gentle simmer rather than a hard boil.
Add the beans and greens. Stir in the rinsed beans and chopped collards or kale. Simmer uncovered for 15 to 20 minutes, stirring now and then, until the greens are tender and the broth has thickened slightly. Check the largest pieces of pork with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; for this stew, cook the shoulder until fork-tender, which generally takes longer.
Finish and season. Remove the bay leaf. Stir in the parsley and vinegar, then taste and adjust the salt, pepper, or vinegar. If the stew is thinner than you like, simmer it uncovered for a few extra minutes; if it is too thick, add a splash of broth or water.

Tips

Choose the beans you like. White beans make a milder stew; red kidney beans give it a deeper, earthier flavor. Drain and rinse canned beans to remove excess packing liquid and salt.
Substitute thoughtfully. Portuguese chouriço is a cured, smoky sausage and can be hard to find. Spanish chorizo is a useful substitute, though it may be more paprika-forward; avoid fresh Mexican chorizo, which has a different texture and needs to be cooked through separately.
Keep the simmer gentle. A vigorous boil can make the pork tough and break up the beans. If using regular-sodium broth or especially salty sausage, wait until the end to adjust the salt.
Make it ahead for flavor. The stew can be prepared a day in advance and reheated gently. Add a little broth as it thickens in the refrigerator, and finish with vinegar after reheating to brighten the flavors.

Serving Suggestions

Serve feijoada in deep bowls with steamed white rice, crusty bread, or boiled potatoes to soak up the broth. A simple green salad or lightly dressed cabbage provides a crisp contrast. Put extra red wine vinegar or a lemon wedge on the table so diners can sharpen their portion to taste.

Variations

For a lighter version, replace the pork shoulder with an equal amount of boneless pork loin; it cooks faster and is leaner, so check it earlier and avoid simmering until dry. For a meat-free pot, omit the pork and sausage, use vegetable broth, and add an extra can of beans plus 8 ounces (225 g) of sliced mushrooms. The result will be less smoky and rich; a little smoked paprika can help replace some of the sausage’s smoky character.

You can also use dried beans, but they require advance preparation: soak about 1 cup (200 g) dried beans overnight, drain, then boil in fresh water until tender before adding them to the stew. Cooking time varies by bean age, so do not add them until soft. Do not add raw dried kidney beans directly to a slow cooker; they need a proper boil before slow cooking.

Storage and Reheating

Refrigerate leftovers in shallow, covered containers within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator, or can be frozen for up to 3 months for best quality. Thaw frozen portions in the refrigerator. Reheat on the stove over medium-low heat, stirring and adding broth or water as needed, until every portion reaches 165°F (74°C); check with a food thermometer. Microwave individual portions covered, stirring partway through, and verify they also reach 165°F (74°C).

Frequently Asked Questions

What does feijoada mean?
Feijoada refers to a bean stew, with the name and ingredients associated with different Portuguese-speaking food traditions. Portuguese versions vary, and this recipe is one home-style approach rather than a single definitive formula.

Can I make this feijoada without wine?
Yes. Replace the white wine with the same amount of water or broth. The wine adds a little acidity and depth, but the stew remains flavorful without it.

Can I use different beans?
Yes. Cannellini, navy, or pinto beans work well. They differ in size and firmness, so stir gently near the end to keep softer beans from breaking apart.

Can I make it in a slow cooker?
Yes, but brown the pork and sausage and soften the vegetables on the stovetop first for better flavor. Transfer them with the remaining ingredients, except the greens, to the slow cooker; cook until the pork is tender, then stir in the greens for the final 20 to 30 minutes. Follow the appliance’s instructions, and use fully cooked or canned beans.

Why is my feijoada too thin?
Simmer it uncovered for several minutes to reduce the liquid. You can also mash a few beans against the side of the pot and stir them back in; this thickens the broth without adding flour.

Is this Portuguese feijoada the same as Brazilian feijoada?
No. Both are bean stews, but ingredients and customary preparations differ, and recipes vary within each country. This version uses Portuguese-style chouriço and pork with canned beans for a straightforward home-cooked meal.

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

Spotted an error? Tell us and we will correct it (corrections policy).