Feijoada is a Brazilian black bean stew traditionally simmered with pork and beef, then served with rice and fresh accompaniments. This practical version uses easy-to-find smoked sausage and pork, with a gentle long simmer that brings the beans and meat together; regional and family recipes vary in their choice of cuts and seasonings.
Ingredients
- 1 lb (450 g) dried black beans
- 8 cups (1.9 L) water, plus more for soaking and cooking
- 1 lb (450 g) smoked pork shoulder, cut into 1-inch (2.5 cm) pieces
- 12 oz (340 g) smoked Portuguese linguiça or Spanish-style chorizo, sliced; use a firm, cured sausage rather than fresh raw chorizo
- 8 oz (225 g) thick-cut smoked bacon, cut into ½-inch (1 cm) pieces
- 1 medium yellow onion (about 8 oz/225 g), finely chopped
- 6 garlic cloves (about 18 g), minced
- 2 bay leaves (about 0.2 g)
- 1 tsp (2 g) ground black pepper
- 1 tsp (6 g) kosher salt, plus more to taste; the smoked meats are salty, so season cautiously
- 1 orange, halved (optional, about 6 oz/170 g); it adds a light citrus aroma, not a sweet orange flavor
- 2 tbsp (30 ml) neutral oil, only if needed for browning
- ½ cup (120 ml) chopped fresh parsley or cilantro (about 15 g), for serving
Instructions
- Sort and soak the beans. Pick through the beans to remove small stones or damaged beans, then rinse. Cover with at least 3 inches (7.5 cm) of cold water and soak for 8 hours or overnight in the refrigerator. Drain and rinse before cooking. If you cannot soak them, see the FAQ; cooking time will be longer.
- Brown the meat. In a large heavy pot or Dutch oven, cook the bacon over medium heat for 6–8 minutes, stirring, until it renders fat and begins to brown. Transfer it to a plate. Brown the pork shoulder in batches in the bacon fat, adding a little oil if the pot is dry; allow about 8–10 minutes total. Brown the sausage briefly, about 2 minutes, then set it aside with the bacon. Browning builds flavor; the meat does not need to cook through yet.
- Soften the aromatics. Add the onion to the pot and cook for 4–5 minutes, stirring and scraping up browned bits. Add the garlic and cook for 30 seconds, just until fragrant.
- Simmer the beans and pork. Return the bacon and pork to the pot. Add the drained beans, bay leaves, pepper, and 8 cups (1.9 L) water. Add the orange halves if using. Bring to a boil, skim off any foam, then reduce the heat to maintain a gentle simmer. Partly cover and cook for about 2 hours, stirring occasionally and adding hot water as needed to keep the beans submerged. Avoid a hard boil, which can break the beans and make the pork tough.
- Add sausage and finish cooking. Stir in the sausage and continue simmering, partly covered, for 45–75 minutes, until the beans are tender and the pork is easily pierced with a fork. Remove and discard the bay leaves and orange halves. For food safety, check a representative piece 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, continue cooking until the pork is fork-tender; the beans must also be fully tender.
- Adjust the texture and seasoning. If the stew is too thin, mash about ½ cup (120 ml) of beans against the side of the pot and stir them in; simmer uncovered for 5–10 minutes. If it is too thick, add hot water a little at a time. Taste before adding salt, since the sausage and bacon can contribute plenty. Stir in half the parsley or cilantro and serve the rest at the table.
Tips
- Use smoked, not raw, sausage. Linguiça is traditional in many versions but may be difficult to find. A firm smoked sausage is a practical substitute; Spanish-style chorizo is more strongly seasoned, while kielbasa is milder. Fresh raw chorizo can be used only if cooked thoroughly, but its texture and flavor differ.
- Keep the simmer gentle. A few lazy bubbles are enough. Add hot water rather than cold if the pot needs topping up, and stir carefully so the beans stay intact.
- Season at the end. Smoked pork, sausage, and bacon vary in saltiness. Taste the finished stew before adding salt, and remember that salted rice or farofa will also affect the overall balance.
- Plan for the soak. The overnight soak is not active cooking time but is included in the total time. Refrigerating the beans while they soak keeps them at a safe temperature.
Serving Suggestions
Serve feijoada hot in bowls with plain white rice, which absorbs the savory broth. Common Brazilian accompaniments include farofa (toasted cassava flour), thinly sliced orange, sautéed collard greens, and a sharp vinaigrette of chopped tomato, onion, vinegar, and herbs. These are optional, but their fresh, crisp flavors balance the rich stew. Offer hot sauce separately so each person can season their own bowl.
Variations
Feijoada recipes vary across Brazil and from household to household. Some include a wider range of pork cuts, such as ribs or salted cuts; those need appropriate soaking and may change the salt level and cooking time. For a simpler version, replace the pork shoulder with an equal weight of additional smoked sausage, though the stew will be less meaty and may become saltier. For a less smoky pot, use less bacon and choose a mild smoked sausage. To make it meat-free, omit the meats and sauté the onion and garlic in oil, then add smoked paprika and vegetable stock; this is a plant-based adaptation rather than traditional feijoada.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. Keep them refrigerated at 40°F (4°C) or colder and use within 3–4 days. For longer storage, freeze in airtight portions for up to 3 months; thaw in the refrigerator, not on the counter. Reheat on the stovetop over medium-low heat, stirring and adding a splash of water if needed, until the entire portion reaches 165°F (74°C). In a microwave, cover loosely, stir midway, and check the temperature in several spots. Bring only the portion you plan to eat up to temperature.
Frequently Asked Questions
Can I make feijoada without soaking the beans?
Yes. Sort and rinse them, then start cooking with extra water. Unsoaked beans can take roughly 1–2 hours longer to become tender, depending on their age and the pot, so check periodically and add hot water as needed. Do not add acidic ingredients before the beans soften, as they can slow cooking.
Can I cook this in a slow cooker?
For best safety and texture, brown the meats and soften the onion and garlic in a skillet first. Transfer them with soaked beans and the remaining ingredients to the slow cooker; add enough water to cover by about 1 inch (2.5 cm). Cook on low until the beans are tender, usually 7–9 hours, then add the sausage for the final 1–2 hours. Slow-cooker models vary, so check that the beans are fully tender.
How can I tell when the beans are done?
Taste a few beans from different parts of the pot. They should be creamy all the way through, with no hard or chalky center. If they are still firm, keep simmering and check every 15–20 minutes; older beans often take longer.
Is feijoada supposed to be thick?
It should be a hearty stew with enough broth to coat the beans and meat, not a dry mixture. Mash a small scoop of beans into the liquid to thicken it naturally, or add hot water if it has reduced too much.
Can I prepare it ahead?
Yes. The flavor often melds as it rests overnight in the refrigerator. Cool and refrigerate it within 2 hours, then reheat the amount you need to 165°F (74°C). Add a little water during reheating if the beans have absorbed much of the broth.
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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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