Brazilian Feijoada Black Bean and Pork Stew Recipe

Ratings

Expert Rating

4.9

95% confidence

Final Score

4.9

90% confidence

Category Scores

9.8

Taste

7.5

Difficulty

9.2

Presentation

8.0

Nutrition

9.0

Value

9.5

Instructions

9.2

Ingredients

9.0

Time Accuracy

9.0

Would Make Again

9.4

Overall

Cooking Timeline

Prep 40 min

Cook 180 min

Step 1
Step 2
Step 3
Step 4
Step 5
Step 6 180 min
Step 7

Ingredients

Servings

Units

Beans & Meat

1 lb dried black beans (soaked overnight and drained)
1 lb smoked pork ribs (cut into pieces)
1 lb linguica or smoked pork sausage (sliced)
8 oz salted pork belly or bacon (diced)
1 lb beef chuck roast (cubed)

Aromatics & Spices

2 tbsp olive oil
2 medium onion (finely chopped)
6 cloves garlic (minced)
3 pieces bay leaves
salt and black pepper (to taste)

Equipment

Dutch oven Heavy-bottomed pot for simmering
Wooden spoon For stirring the thick stew
Large mixing bowl For soaking beans

Instructions

1

Soak the dried black beans in water overnight, then drain.
2

In a large heavy-bottomed Dutch oven or pot, crisp the diced bacon or salted pork belly over medium heat.
3

Add the smoked ribs, sausage, and cubed beef, browning them on all sides before removing the meats and setting them aside.
4

In the same pot with the rendered fat, sauté the chopped onions and minced garlic until translucent and fragrant.
5

Return the meats to the pot along with the soaked black beans and bay leaves. Cover with plenty of water.
6

Bring to a boil, then reduce heat to low, cover, and simmer for about 2.5 to 3 hours, stirring occasionally until beans are creamy and meats are tender.
180 min
7

Season with salt and pepper to taste, remove bay leaves, and serve hot.

Nutrition

Calories 620

Protein 38g

Carbs 42g

Fat 32g

Fiber 12g

Sugar 3g

Sodium 890g

Serving Size 1 serving

Expert Review

Reviewed by FindEdition Kitchen

Verdict

The ultimate Brazilian comfort food, packed with rich, savory pork flavors and creamy black beans.

Pros

Deep, complex flavors
Feeds a large crowd
Incredibly satisfying

Cons

Requires long cooking time

Overview

An authentic recipe for Brazil's iconic black bean and pork stew.

AI Insights

Summary

An authentic guide to cooking traditional Brazilian Feijoada, combining smoky cuts of pork, beef, and creamy black beans in a rich broth.

Tips

Simmer on very low heat to prevent the beans from burning at the bottom of the pot
Serve with fresh orange slices to cut through the richness of the pork
Feijoada often tastes even better the next day after the flavors meld together

Substitutions

Linguica sausage → Chorizo or smoked kielbasa
Smoked pork ribs → Smoked pork chops

Storage

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Pairing

Caipirinha cocktail Crispy farofa and steamed white rice

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FAQ

Can I use canned black beans instead of dried?

Traditional feijoada relies on dried black beans as they release starches that create a thick, rich broth, but canned beans can be used in a pinch with reduced cooking time.

What is the traditional way to serve Feijoada?

It is traditionally served with white rice, sautéed collard greens (araminho), orange slices, and farofa (toasted cassava flour).