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A cast-iron pot of black bean feijoada with sausage and pork cuts
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🇧🇷 BrazilianFoto: Melsj · CC BY-SA 4.0 ↗

Feijoada

Brazil's hearty black bean stew slow-cooked with an array of pork cuts, served with rice, greens and orange.

Fuente

Receta de Brazilian tradition · 🏺 Tradicional

Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.

Background on Wikipedia ↗

Watch it being made · 3 videos

Food WishesGastro PortugalThe Foreign Fork
⏱ 180 min🍽 6 porciones🔥 620 kcal🇧🇷 Brasil
Sin glutenSin lácteos

Pasos

  1. Soak the black beans overnight, then start them simmering in fresh water with a bay leaf.

  2. Brown the fresh pork and smoked meats, then add them to the beans.

  3. Sauté the onion and garlic, stir a scoop of cooked beans into it, mash, and return it to the pot to thicken the stew.

  4. Simmer everything low and slow for a couple of hours until the beans are creamy and the meats are tender.

  5. Season and let it rest so the flavors deepen.

  6. Serve over white rice with sautéed collard greens, orange slices and toasted cassava flour.

💡 Consejos

  • Mashing some beans back into the pot thickens the stew naturally.
  • The orange on the side isn't a garnish — its acidity cuts the richness.
  • Like all bean stews, it's even better the next day.

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