Feijoada

Feijoada is Brazil’s iconic comfort food—a rich, smoky black bean stew slow-cooked with a variety of meats and infused with garlic, bay leaf, and orange peel. Traditionally served with rice, collard greens, farofa, and orange slices, this hearty dish is deeply satisfying and full of bold, savory flavor. It’s perfect for feeding a crowd or savoring on a leisurely weekend.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

dried black beansassorted pork cuts (pork shoulder, ribs, bacon, sausage, salted pork or beef)cooked chorizo or smoked sausageoniongarlicbay leavesorange peelsalt and pepperolive oilwater or brothwhite rice (for serving)farofa, sautéed collard greens, and orange slices (for traditional sides)

directions

Soak black beans overnight in water. Drain and rinse before using.

In a large pot or Dutch oven, heat olive oil over medium heat. Sauté chopped onion and minced garlic until soft and fragrant.

Add the assorted meats (except sausages) and brown them on all sides. Drain excess fat if needed.

Add soaked beans, bay leaves, orange peel, and enough water or broth to cover everything.

Bring to a boil, then reduce heat and simmer partially covered for 2–3 hours, stirring occasionally.

In the last hour of cooking, add sliced sausages and season with salt and pepper to taste.

Cook until the beans are tender and the stew is thick and flavorful. Remove orange peel and bay leaves before serving.

Serve hot with rice, sautéed greens, farofa, and orange slices.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 20 minutes
Cooking time: 3 hours
Total time: 3 hours 20 minutes (plus soaking time)

Variations

Add beef jerky (carne seca) or smoked ribs for authenticity.
Use a pressure cooker to reduce cooking time.
Add diced tomatoes or chili for a spicier kick.
Top with chopped parsley or green onions before serving.
Make a vegetarian version with smoked paprika, mushrooms, and extra vegetables.

storage/reheating

Store in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months—thaw overnight before reheating.
Reheat gently on the stove, adding a splash of water if needed.

FAQs

What meats are traditional in feijoada?
A mix of pork cuts like ribs, shoulder, bacon, sausage, and salted meats is traditional.

Do I need to soak the beans?
Yes, soaking helps them cook faster and more evenly.

Can I use canned beans?
Dried beans are traditional, but canned can be used for a quicker version—adjust cooking time accordingly.

Why add orange peel?
It adds a subtle citrusy aroma that balances the richness of the dish.

What is farofa?
A toasted cassava flour dish often served with feijoada for texture and flavor.

Can I make it in a slow cooker?
Yes, after browning the meats, transfer everything to a slow cooker and cook on low for 6–8 hours.

Is feijoada spicy?
Not typically, but you can add chili or hot sauce to taste.

How do I serve it?
With white rice, sautéed collard greens, farofa, and orange slices for the classic presentation.

Can I make it ahead?
Yes, feijoada tastes even better the next day as the flavors deepen.

Is it gluten-free?
Yes, as long as the sausages and sides are gluten-free.

Conclusion

Feijoada is the ultimate Brazilian comfort food—deeply flavorful, satisfyingly rich, and steeped in tradition. Whether you’re cooking for friends or craving something cozy and hearty, this soulful black bean stew delivers warmth and heritage in every spoonful.

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