Simple Feijoada Recipe – Must-Try Brazilian Dish

There’s just something about Brazilian food that hits the spot. Feijoada is one of those dishes that just pulls you in. It’s a black bean stew packed with smoky pork, sausages, and spices, and it’s comfort food at its finest. You usually serve it up with rice, some fresh orange slices, and greens. It’s simple but seriously satisfying.

I’ve talked about some of the best Brazilian dishes before, but feijoada deserves its own spotlight. If you’ve been looking to try something new or just want a solid, stick-to-your-ribs kind of meal, this easy feijoada recipe is where it’s at. Let’s get started.

Feijoada Recipe

Feijoada is a hearty Brazilian black bean stew, traditionally made with a mix of pork cuts, including sausages, ribs, and bacon.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Main Course

Cuisine Brazilian

Servings 6 people

Calories 520 kcal

Equipment

• 1 Large pot or Dutch oven
• 1 Knife and cutting board
• 1 Wooden spoon
• 1 Ladle
• 1 Small saucepan For Rice

Ingredients

  

• 1 lb Dried Black Beans Soaked Overnight and Drained
• 1 Tbsp Vegetable Oil
• 1 Whole Large Onion Finely Chopped 
• 4 Cloves Garlic Minced
• 1 lb Pork Shoulder or Pork Ribs Cut Into Chunks
• ½ lb Smoked Sausage Sliced
• ½ lb Smoked Bacon or Pork Belly Cubed
• 1 Bay Leaf
• ½ Tsp Black Pepper
• Salt To Taste
• 4 Cups Water or Chicken Broth Add More as Needed

Instructions

 

• Prep the Ingredients:

  If you haven’t already, soak the black beans in plenty of water overnight. Drain them before you start cooking. 
  
• Start the Stew:

  In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 1 minute, until fragrant. 
  
• Cook the Meats:

  Add the pork shoulder (or ribs), sausage, and bacon. Stir everything together, cooking until the meats start to brown slightly. This should take about 5-7 minutes. 
  
• Add Beans and Seasoning:

  Stir in the soaked and drained beans. Add the bay leaf, black pepper, and a little salt (you can adjust more later). Pour in the water or chicken broth, making sure everything is covered by about an inch of liquid. Bring to a boil. 
  
• Simmer the Stew:

  Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 hours. Stir occasionally and add a bit more water if needed to keep the beans and meat submerged. 
  
• Check for Doneness:

  After 2 hours, the beans should be soft, and the pork should be tender and easily pull apart. If it’s not quite there, let it cook a bit longer. Adjust the seasoning with more salt if needed. 
  
• Serve:

  Spoon the feijoada into bowls, alongside cooked rice, orange slices, and some garlic-sautéed collard greens. 
  

Video

Notes

• Soaking Beans: If you’re short on time, a quick soak method works too. Just cover the beans in boiling water and let sit for an hour.
• Add Heat: For a spicier feijoada, throw in a sliced jalapeño or add a bit of hot sauce toward the end of cooking.
• Flavor Boost: A splash of red wine or a pinch of smoked paprika can give extra depth to the stew if you like.

Keyword Black Beans, Brazilian Cuisine, Comfort Food, Feijoada

Choose the Right Meat

When it comes to feijoada, the meat selection is key. You’re looking for cuts with enough fat and flavor to hold up in a long, slow cook. Pork shoulder, ribs, smoked sausage, and bacon are classic choices that add layers of richness and depth to the dish.

The combination of smokiness and tender texture makes each bite satisfying and flavorful.

• Pork Shoulder/Ribs: Tender and flavorful, perfect for stewing
• Smoked Sausage: Adds smokiness and a little kick
• Bacon or Pork Belly: For extra richness and flavor

If you are more into seafood and fish, check out Moqueca.

Soak the Beans – Here’s Why It’s Worth It

Soaking your beans is one of those steps that seems optional but makes a big difference. By soaking them overnight, you cut down on cooking time and help the beans cook evenly, making them perfectly tender without falling apart. If you’re short on time, try a quick soak: just pour boiling water over them and let them sit for an hour.

• Overnight Soak: Perfect for planning ahead. It cuts down cooking time.
• Quick Soak: Pour boiling water over beans and soak for 1 hour.
• No Soak?: Possible, but will require more cooking time and may affect the texture.

The Best Sides for Feijoada

What you serve with feijoada can really bring out the dish’s flavors. White rice is a must, as it balances out the richness of the stew. Fresh orange slices add brightness and a bit of acidity, while sautéed collard greens (or kale) bring in some earthiness.

Farofa, a toasted cassava flour topping, is another traditional side that adds a crunchy, nutty touch.

• White Rice: Simple and essential, lets the stew shine
• Orange Slices: Adds freshness and balances out the heaviness
• Collard Greens/Kale: Sautéed with garlic for a tasty side
• Farofa: Optional but delicious for added texture

Try Some New Twists on Feijoada

While traditional feijoada is fantastic as-is, there’s room to make it your own. You can swap in different smoked meats, add a splash of red wine for depth, or even throw in some diced vegetables for extra texture. This dish can handle a bit of customization, so don’t hesitate to get creative.

• Add Spice: Toss in some chili flakes or jalapeños for heat
• Flavor Boosters: Try a splash of red wine or a dash of smoked paprika
• Vegetable Additions: Sweet potatoes, carrots, or bell peppers add color and flavor

If you are into something sweet, try Brigadeiros.

Store and Reheat Like a Pro

Feijoada actually tastes better the next day as the flavors continue to blend. To store leftovers, place them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

When reheating, warm it gently on the stove, adding a little water or broth if needed to keep the consistency just right.

• Fridge Storage: Good for up to 3 days
• Freezing: Store in airtight containers for up to 2 months
• Reheating: Use low heat, adding a bit of liquid as needed to prevent drying out

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