Feijoada

  • Total Time - 3 hours 30 minutes
  • Prep Time - 30 minutes
  • Cook Time - 3 hours
  • Servings: 6
  • Country: Brazil
A rich, dark Feijoada stew with chunks of meat and black beans, served with rice and garnished with parsley on a plate.

Preparing Feijoada requires patience and time. The best way to achieve a deep and complex flavor is to let it simmer slowly over low heat. The secret lies in combining salty meats (like dried beef or smoked sausages) with fresh herbs and spices. A rich homemade broth is the foundation of this dish. I recommend starting the meat preparation the day before.

Ingredients

Main Ingredients

  • 500 g black beans, dried
  • 250 g smoked pork ribs
  • 250 g dried beef (carne seca) or other cured meat
  • 250 g Portuguese sausage (linguica), sliced
  • 150 g pork skin or smoked bacon, diced
  • 2 onion, finely chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • 1 to taste salt and black pepper
  • 1 as needed water

For Serving

  • 1 serving white rice
  • 1 serving sautéed greens (like kale or collards)
  • 1 serving orange slices
  • 1 serving toasted cassava flour (farofa)

Instructions

Step 1: Prepare the Beans and Meats

Soak the black beans in water overnight. In the morning, drain and rinse them.

Soak the salty meats (like dried beef and smoked ribs) in water for several hours, ideally overnight, changing the water a few times. This will remove excess salt.

Step 2: Boil the Meats

In a large pot, add the soaked and rinsed pork and beef. Cover with water and boil for 30 minutes. Then remove the meat and discard the water. This removes excess fat and salt.

Return the meat to the pot and add fresh water. Boil for another 30 minutes. Add the sausages and boil for an additional 30 minutes. Remove all the meat from the broth, cut it into pieces, and set it aside. Reserve the cooking broth.

Step 3: Cook the Stew

In a large pot, add the fresh meat (if using other types), chopped onion, and garlic. Cook until the onion softens.

Add the soaked beans, bay leaves, and thyme. Pour in the reserved meat broth (if you don't have enough, use water or beef broth) until the beans are covered.

Bring to a boil, then reduce the heat and simmer slowly for 2-3 hours, or until the beans are tender and the sauce has thickened. Stir occasionally.

When the beans are almost cooked, add the previously cooked and chopped meat. Simmer for another 30 minutes to allow the flavors to meld and the meat to heat through. Season with salt and pepper to taste.

Step 4: Serving

Serve the Feijoada hot, traditionally with white rice, sautéed greens, orange slices (which aid digestion), and toasted cassava flour (farofa).