How to Make Feijoada: Brazil’s Famous Black Bean Stew

Feijoada is one of Brazil’s most iconic and beloved dishes, a hearty stew made with black beans and various cuts of pork. It is traditionally served with rice, collard greens, orange slices, and farofa (toasted cassava flour), making it a rich and satisfying meal. This dish has deep roots in Brazilian culture and is often enjoyed during festive occasions or Sunday family lunches. The combination of tender meats, smoky flavors, and savory beans makes Feijoada a true comfort food.

In this guide, we’ll take you step-by-step through making an authentic Feijoada, including tips for perfecting the dish and variations to suit your preferences. Whether you’re new to Brazilian cuisine or a seasoned cook, Feijoada is sure to impress.

Ingredients for Making Feijoada

Feijoada is a simple yet flavorful dish that uses basic ingredients to create complex flavors. The key to this dish is the slow-cooked blend of black beans and a variety of pork cuts, which gives it its rich taste and texture.

For the Stew

2 cups dried black beans (400g): The heart of the dish. Soak them overnight to reduce cooking time.
1 lb pork shoulder (450g), cut into chunks: Adds richness to the stew.
1/2 lb smoked sausage (225g), sliced: Adds a smoky flavor. Linguica or kielbasa are good options.
1/2 lb pork ribs (225g), cut into pieces: For additional depth of flavor.
1/2 lb bacon or salted pork belly (225g), diced: Adds a salty, fatty flavor.
1 smoked pork hock or ham hock: Adds a deep, smoky flavor.
2 onions, finely chopped: For the base of the stew.
4 cloves garlic, minced: For flavor.
2 bay leaves: Adds aromatic depth.
1 teaspoon paprika: For color and flavor.
Salt and pepper to taste: For seasoning.

For Serving

Cooked white rice: The traditional side to soak up the flavors of the stew.
Collard greens (couve): Sautéed with garlic for a fresh, slightly bitter contrast to the richness of the stew.
Farofa (toasted cassava flour): Adds a crunchy texture.
Orange slices: For a refreshing citrus note.

Step-by-Step Guide to Making Feijoada

Step 1: Soak and Cook the Black Beans

Soak the Beans Overnight: Place the black beans in a large bowl and cover with water. Let them soak overnight to soften and reduce cooking time. Drain the beans before using them.
Cook the Beans: In a large pot, add the soaked beans and cover them with fresh water. Add the bay leaves and bring to a boil. Lower the heat to a simmer and cook for about 1 hour, or until the beans are tender but not mushy. Set them aside.

Step 2: Prepare the Meat

Brown the Meats: In a large heavy-bottomed pot or Dutch oven, heat a bit of oil over medium heat. Add the bacon or pork belly and cook until crispy. Remove and set aside.
Sear the Pork Shoulder and Sausage: In the same pot, add the pork shoulder chunks and sausage slices, browning them on all sides. Once browned, remove and set aside with the bacon.
Add the Pork Ribs and Pork Hock: Brown the pork ribs and the smoked pork hock in the pot. This adds depth and flavor to the stew. Once browned, leave them in the pot.

Step 3: Build the Stew

Sauté the Aromatics: In the same pot with the ribs and hock, add the onions and garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the Beans and Meat: Return the cooked black beans, pork shoulder, sausage, and bacon to the pot. Stir to combine all the ingredients.
Add Water and Seasoning: Add enough water to cover the beans and meat, then season with paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, stirring occasionally.
Adjust Seasoning: After simmering, taste the Feijoada and adjust the seasoning with additional salt and pepper if necessary. The stew should be rich and savory, with tender beans and meat.

Step 4: Prepare the Sides

While the Feijoada is simmering, you can prepare the traditional accompaniments:

Cook the Rice: Cook white rice according to package instructions. The rice will be served alongside the Feijoada to soak up the rich sauce.
Sauté the Collard Greens: Wash and slice the collard greens into thin strips. In a pan, sauté the greens with olive oil and garlic until wilted, about 3-4 minutes. Season with salt to taste.
Prepare the Farofa: Toast cassava flour in a dry skillet with a bit of butter and garlic until golden and crisp. This is a common side dish served with Feijoada.
Slice the Oranges: Cut fresh oranges into slices or wedges. The citrus cuts through the richness of the stew and adds a refreshing contrast.

Step 5: Serve the Feijoada

Ladle the Stew: Serve the Feijoada hot, with a generous portion of black beans, pork, sausage, and ribs in each bowl.
Add Sides: Serve with white rice, sautéed collard greens, and a sprinkle of farofa on top for added texture. Garnish the dish with orange slices for a refreshing burst of citrus.
Enjoy with Friends and Family: Feijoada is often enjoyed in large gatherings, so serve it family-style with all the sides on the table for everyone to enjoy.

Tips for Making the Perfect Feijoada

1. Use a Variety of Meats

The secret to a rich Feijoada is using a combination of meats, such as pork shoulder, ribs, bacon, and smoked sausage. These different cuts provide layers of flavor and texture. You can also add chorizo, pork ears, or pig’s feet for an even more traditional approach.

2. Cook Low and Slow

Feijoada is best cooked slowly to allow the flavors to develop fully. The low simmer ensures that the beans absorb the flavors of the meats, creating a deep, savory stew. The longer you let it simmer, the more flavorful it becomes.

3. Soak the Beans Overnight

Soaking the beans overnight helps soften them and reduces cooking time. It also ensures that the beans cook evenly without breaking apart during the long simmering process.

4. Serve with Fresh Orange Slices

Orange slices are traditionally served alongside Feijoada because the bright, tangy citrus cuts through the richness of the dish and refreshes the palate.

5. Make It Ahead of Time

Feijoada tastes even better the next day, as the flavors continue to meld together. If you have leftovers, store them in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Variations of Feijoada

1. Feijoada Completa

This is the most elaborate version of Feijoada, which includes a wide variety of pork cuts, such as pig’s ears, tail, tongue, and feet. This version is often served at large gatherings and celebrations.

2. Vegetarian Feijoada

For a vegetarian take, omit the meats and use a variety of vegetables such as squash, carrots, and mushrooms. Season the beans with smoked paprika and liquid smoke to replicate the traditional smoky flavor of the meat.

3. Feijoada with Beef

While pork is the traditional meat used in Feijoada, you can also incorporate beef into the dish, such as beef chuck or brisket, for a slightly different flavor profile.

FAQs About Making Feijoada

1. Can I use canned black beans for Feijoada?

While dried beans are traditional and provide the best texture, you can use canned black beans for a quicker version. If using canned beans, reduce the cooking time since the beans are already cooked. Add them toward the end of cooking, so they absorb the flavors of the stew without becoming too soft.

2. Can I make Feijoada in a slow cooker?

Yes, Feijoada can be made in a slow cooker. After browning the meats, transfer them along with the beans and aromatics to a slow cooker. Cook on low for 6-8 hours, or until the meat is tender and the beans are fully cooked.

3. What are common substitutes for cassava flour in farofa?

If you can’t find cassava flour, you can substitute with cornmeal or breadcrumbs. The texture will be slightly different, but it will still add the desired crunch to your meal.

4. Can I freeze Feijoada?

Yes, Feijoada freezes well. Let it cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove before serving.

5. What drink pairs well with Feijoada?

In Brazil, Feijoada is often paired with caipirinha, the national cocktail made with cachaça, lime, and sugar. You can also serve it with a cold beer or refreshing lemonade.

Conclusion

Feijoada is more than just a meal—it’s a celebration of Brazilian culture and tradition. This flavorful black bean and pork stew is perfect for gatherings, as it brings people together over a hearty and comforting dish. Whether you’re making it for the first time or have enjoyed it before, Feijoada is a dish that’s sure to impress with its rich flavors and satisfying texture. Follow this guide to make an authentic Feijoada at home, and enjoy a taste of Brazil’s culinary heritage.