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A cast-iron pot of black bean feijoada with sausage and pork cuts
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🇧🇷 BrazilianLarawan: 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.

Pinagmulan

Recipe ni Brazilian tradition · 🏺 Traditional

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.

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Panoorin habang niluluto · 3 na video

Food WishesGastro PortugalThe Foreign Fork
⏱ 180 min🍽 6 na serving🔥 620 kcal🇧🇷 Brazil
Walang glutenWalang gatas

Mga hakbang

  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.

💡 Mga tip

  • 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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