Traditional Brazilian Feijoada: Black Bean and Pork Stew

Feijoada is a Brazilian black bean stew simmered with pork, smoked sausage, bacon, and aromatics, then served hot with rice and bright, fresh sides. This approachable version uses easy-to-find ingredients while keeping the dish rich, slow-cooked, and flexible; Brazilian households and regions have their own versions.

Ingredients

1 lb (450 g) dried black beans
8 cups (1.9 L) cool water for soaking, plus 8 cups (1.9 L) fresh water for cooking and up to 2 cups (480 ml) boiling water for topping up
1½ lb (680 g) boneless pork shoulder, cut into roughly 1½-inch (4 cm) cubes
6 oz (170 g) thick-cut bacon, cut into ½-inch (1 cm) pieces
12 oz (340 g) smoked pork sausage, such as kielbasa, cut into ½-inch (1 cm) rounds
1 medium yellow onion (about 150 g), finely chopped
5 garlic cloves (about 15 g), minced
2 bay leaves
1 tsp (2 g) ground cumin, optional
½ tsp (1 g) black pepper
1 tsp (6 g) fine salt to start, plus more to taste
1 tbsp (15 ml) neutral cooking oil, only if needed for browning
1 strip orange peel, about 2 inches (5 cm), optional; avoid the bitter white pith

Instructions

Soak the beans. Pick through the dried beans and discard any shriveled beans or small stones. Rinse them, put them in a large bowl, cover with the 8 cups (1.9 L) cool soaking water, and leave for 8 hours at room temperature. Drain and rinse before cooking. If your kitchen is very warm, soak them in the refrigerator. Do not cook them in the soaking water.
Start the beans. Put the drained beans in a large heavy pot or Dutch oven with 8 cups (1.9 L) fresh water and the bay leaves. Bring to a boil, then lower the heat to maintain a steady, gentle simmer. Partially cover and cook for 45 minutes, stirring once or twice. The beans will still be firm; they finish cooking with the meat. Keep the lid ajar so the pot does not boil over.
Brown the bacon and pork. While the beans cook, set a second large pot or deep Dutch oven over medium heat. Add the bacon and cook for about 8 minutes, stirring, until browned and some fat has rendered. Transfer it to a plate, leaving the fat in the pot. Brown the pork cubes in batches for about 12 minutes total, turning so several sides color. Avoid crowding, which makes the meat steam rather than brown. If the pot is dry, add the measured oil. Set the browned pork aside. At the end of cooking, check the thickest pork cube with a food thermometer: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest.
Cook the aromatics. Lower the heat to medium-low. Add the onion to the pork pot and cook for about 4 minutes, stirring and scraping up the browned bits. Add the garlic, cumin if using, black pepper, and salt; stir for 1 minute, just until fragrant. Do not let the garlic scorch, which can make the stew taste bitter.
Combine and slowly simmer. Add the partly cooked beans and their cooking liquid to the pot with the onion mixture. Stir in the browned pork and bacon, plus the optional orange peel. Bring the liquid back to a gentle simmer, cover partly, and cook for 1 hour 15 minutes, stirring every 20 minutes or so. Keep the heat low enough that the beans bubble softly rather than tumble vigorously. If the liquid falls below the beans and meat, add some of the measured boiling water.
Add the sausage and finish. Stir in the sausage rounds and simmer for 47 minutes, partly covered, until the beans are tender and the pork is very soft. Check the center of a sausage round with a thermometer; because pork sausage is made from ground meat, the USDA FSIS safe minimum is 160°F (71°C). Check the thickest pork cube as well; once it reaches 145°F (63°C), let it rest for 3 minutes before serving. If the beans are tender but the stew looks thin, simmer uncovered for a few minutes, stirring gently. If it is too thick, add hot water a little at a time. Remove the bay leaves and orange peel, taste, and adjust the salt.

Tips

Plan the soak. The 8-hour soak is hands-off, but it is part of the total time. If you forget to soak, you can use the package’s quick-soak method, then cook the beans until tender; the timing will vary, so start checking them early. Do not try to make up for a short soak by raising the cooking heat.
Keep the simmer gentle. A hard boil can split the beans and make the meat tough before it becomes tender. A few small bubbles are enough. Stir carefully from the bottom so beans do not stick, especially during the last hour when the liquid thickens.
Season near the end. Smoked sausage and bacon can contribute plenty of salt, and brands vary. The recipe starts with a modest amount; taste after the beans and meat are fully cooked, then add more only if needed. If the pot tastes too salty, stir in a little hot water and serve with plain rice.
Use the orange peel sparingly. A small strip gives a subtle citrus aroma, not a sweet orange flavor. Peel only the colored outer layer; the white pith can taste bitter. It is entirely optional and can be left out without changing the cooking method.

Serving Suggestions

Serve feijoada in shallow bowls with plain white rice, which soaks up the dark, savory broth. A traditional-style spread often includes thinly sliced oranges, sautéed collard greens, and farofa—toasted cassava flour that adds a dry, lightly crunchy contrast. Put the orange slices and greens on the side rather than stirring them into the pot, so each person can balance the richness as they like.

Farofa is sold in Brazilian and Latin American grocery stores, and some versions are already seasoned. If it is unavailable, toasted breadcrumbs can add crunch, though they do not have cassava’s distinctive toasted flavor or texture. A small dish of hot sauce is another optional accompaniment. Keep the stew itself fairly mild so guests can season their own portions. For a simple meal, rice and orange slices are enough; the other sides are not required for a satisfying bowl.

Variations

In Brazil, feijoada recipes differ by household and region, and some versions use cuts such as salted beef, smoked pork, or pig’s ear and tail. This recipe is designed around widely available pork shoulder, bacon, and smoked sausage. For a closer approximation to recipes that use carne seca (Brazilian salted, dried beef), look for it at a Brazilian market and follow its package directions for soaking and preparation; it is salty and has a firmer, more concentrated flavor. Do not simply add it without adjusting the salt.

If smoked pork sausage is hard to find, use another fully cooked smoked sausage with a similar weight. The flavor will change depending on its spices, and a beef sausage will make the pot taste less pork-forward. For a milder stew, omit the cumin and orange peel. You can also replace up to half the pork shoulder with an equal weight of boneless pork ribs, trimming excess surface fat; the result will be richer. Keep the beans and total liquid the same, and check that all meat is safely cooked and tender before serving.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, divided into shallow containers so they cool more quickly. Keep covered in the refrigerator for 3–4 days. The beans absorb broth as they sit, so the chilled stew may look much thicker the next day; that is normal. For longer storage, freeze it in meal-size portions for up to 3 months for best quality. Thaw frozen portions in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally and adding a splash of water if it has become too thick. Heat until steaming throughout and check that leftovers reach 165°F (74°C) with a food thermometer. You can also reheat a covered portion in the microwave, stirring halfway through and checking several spots for even heating. Avoid repeatedly cooling and reheating the whole pot; portioning helps preserve the texture of the beans and makes safe reheating easier.

Frequently Asked Questions

Can I use canned black beans instead of dried?

Yes, but the result will be quicker and less cohesive because canned beans do not have the same long simmer to absorb the meat and aromatics. Drain and rinse about 6 cans (15 oz / 425 g each), then cook the browned meat and aromatics with about 4 cups (950 ml) fresh water until the pork is tender. Add the canned beans and sausage for the final 20–25 minutes, checking the sausage temperature. Taste before adding salt.

Do I have to soak black beans overnight?

The long soak shortens the beans’ cooking time and helps them cook more evenly, but it is not the only option. If you are short on time, follow a quick-soak method: cover the rinsed beans with water, boil for 2 minutes, turn off the heat, cover, and let stand for 1 hour before draining. The beans may still need a little longer on the stove than soaked beans, so use tenderness—not the clock alone—as your cue.

Why are my beans still firm after simmering?

Older dried beans can take longer to soften, and very hard water can slow the process. Keep the pot at a gentle simmer and continue cooking, adding boiling water if the beans are no longer covered. Acidic ingredients can also delay softening, which is why this recipe does not add vinegar or tomatoes to the pot. Do not add those until the beans are tender.

Can I make feijoada a day ahead?

Yes. The flavors settle together as the stew chills, and it reheats well. Cool it in shallow containers and refrigerate within 2 hours; use within 3–4 days. Reheat the amount you need to 165°F (74°C), adding a little water if the broth has thickened. Prepare fresh rice and any greens or orange slices close to serving for the best texture.

What can I serve if I cannot find farofa?

Serve the stew with rice and orange slices, or add sautéed greens for a fresh, slightly bitter contrast. Farofa is a toasted cassava-flour side, so there is no exact substitute; toasted breadcrumbs provide a little crunch but taste different. You can also serve plain toasted cassava flour if you find it, seasoning it lightly with salt and a little butter or oil.

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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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