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Feijoada (Brazil) Recipe

Brazilian · Main course · 210 min total

A hearty black bean and pork stew, Brazil's national dish, slow-cooked with smoky meats for deep flavor. Serve with rice, collard greens, and farofa.

Ingredients

• 1 lb (450g) dried black beans, soaked overnight
• 1/2 lb (225g) smoked pork ribs
• 1/2 lb (225g) pork shoulder, cut into chunks
• 1/4 lb (115g) bacon, chopped
• 1/4 lb (115g) smoked sausage (linguica or kielbasa), sliced
• 1/4 lb (115g) carne seca (dried beef) or beef jerky, shredded
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• Salt and black pepper to taste
• 1 orange (optional, for serving)

Instructions

1. Drain soaked beans and place in a large pot with fresh water to cover by 2 inches. Bring to a boil, then reduce heat and simmer.
2. In a separate large skillet, cook bacon over medium heat until fat renders. Add pork ribs and shoulder, browning on all sides. Transfer to the pot with beans.
3. In the same skillet, cook sausage and carne seca until lightly browned. Add to the pot.
4. Add onion and garlic to the skillet, sauté until softened, then add to the pot. Stir in bay leaves.
5. Simmer the stew uncovered for about 2-3 hours, stirring occasionally, until beans are tender and meats are falling apart. Add water as needed to keep beans submerged.
6. Season with salt and pepper to taste. Remove bay leaves. Serve with rice, sautéed collard greens, farofa (toasted cassava flour), and orange slices.

Tips

• Soaking beans overnight reduces cooking time; if short on time, quick-soak by boiling for 2 minutes and letting sit 1 hour.
• Carne seca can be replaced with extra beef or omitted; adjust salt as dried meats are salty.
• Traditional feijoada is served with white rice, collard greens, farofa, and orange slices to cut richness.
• Leftovers taste even better the next day; store in refrigerator for up to 5 days or freeze.

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