Feijoada: Brazilian Black Bean & Meat Stew

Feijoada is a quintessential Brazilian dish, often regarded as the country’s national stew, celebrated for its hearty flavors and cultural significance. Traditionally, it is made with black beans and a variety of meats, including pork cuts, sausages, and sometimes beef, slowly simmered together to create a rich, savory stew. Feijoada traces its roots to Portuguese cuisine but evolved uniquely in Brazil, particularly among enslaved communities, combining locally available ingredients with European techniques to form a dish that is both communal and deeply satisfying.

In this recipe, black beans are cooked with a medley of smoked and cured meats, aromatics such as onions, garlic, and bay leaves, and gentle spices to create a stew that is both robust and complex. The slow simmer allows the flavors to meld, resulting in tender, flavorful meat and a thick, savory bean base. Typically served with white rice, collard greens, orange slices, and farofa (toasted cassava flour), feijoada balances richness, earthiness, and subtle acidity for a complete and hearty meal.

Perfect for festive gatherings, family dinners, or traditional Brazilian celebrations, Feijoada is more than a stew—it is a culinary experience that brings people together. Its combination of textures, flavors, and aromas embodies the essence of Brazilian comfort food. With its deep cultural roots and satisfying taste, Feijoada remains a beloved dish that celebrates both history and hearty home cooking.

Feijoada: Brazilian Black Bean & Meat Stew

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Feijoada is a quintessential Brazilian dish, often regarded as the country’s national stew, celebrated for its hearty flavors and cultural significance. Traditionally, it is made with black beans and a variety of meats, including pork cuts, sausages, and sometimes beef, slowly simmered together to create a rich, savory stew. Feijoada traces its roots to Portuguese cuisine but evolved uniquely in Brazil, particularly among enslaved communities, combining locally available ingredients with European techniques to form a dish that is both communal and deeply satisfying.

In this recipe, black beans are cooked with a medley of smoked and cured meats, aromatics such as onions, garlic, and bay leaves, and gentle spices to create a stew that is both robust and complex. The slow simmer allows the flavors to meld, resulting in tender, flavorful meat and a thick, savory bean base. Typically served with white rice, collard greens, orange slices, and farofa (toasted cassava flour), feijoada balances richness, earthiness, and subtle acidity for a complete and hearty meal.

Perfect for festive gatherings, family dinners, or traditional Brazilian celebrations, Feijoada is more than a stew—it is a culinary experience that brings people together. Its combination of textures, flavors, and aromas embodies the essence of Brazilian comfort food. With its deep cultural roots and satisfying taste, Feijoada remains a beloved dish that celebrates both history and hearty home cooking.

• Total Time: 3 hours
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 1/2 cup sliced streaky bacon
• 3 onions, diced
• 2 bay leaves
• 1 cup dried black beans, soak overnight
• 3 chorizo sausages
• 2 tablespoons white wine vinegar
• 1-pound pork rib
• 4 garlic cloves, chopped fine
• Olive oil for cooking
• 1-pound pork shoulder, diced small
• Pinch of chili flakes
• Steamed rice, chopped coriander orange wedges and hot pepper sauce for serving.

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Instructions

1. Add a large pan to the stove and heat, first cook the bacon until golden and crisp, then take out.
2. Keeping the oil in the pan seal the sausages, pork ribs and the shoulder, one at a time and in batches.
3. When you take them out add seasoning.
4. Keep all the meat on the side and now fry the garlic, onion and chili, adding extra oil if required, cook for 7 minutes.
5. Return the meat with the wine vinegar, beans and bay leaves.
6. Pour in water just to cover the ingredients and boil.
7. Once it boils turn down the heat to a simmer and place the lid on.
8. Simmer for 120 minutes or until the contents are soft and tender.
9. If you find the liquid is too much remove the lid roughly 60 minutes before it is completed to reduce it.
10. You can if wish cook in a pressure cooker for 30 minutes to save time.
11. Dish up with coriander, orange, hot sauce and steamed rice.

• Author: Recipe Maker
• Prep Time: 15 minutes
• Cook Time: 2 hours, 30 minutes
• Category: Main Dishes
• Cuisine: Brazilian