Brazilian Feijoada (Pork and Black Bean Stew) is truly the soul of Brazilian cuisine—a glorious, bubbling pot of black beans and an irresistible mix of smoky, savory pork cuts. The aromas that fill your kitchen as it cooks are deep and inviting, hinting at comfort and celebration in every spoonful. This dish brings people together around the table, where each bite carries the warmth of tradition and the satisfaction of a slowly simmered, flavor-packed stew that’s worth every minute of patience.
Ingredients You’ll Need
Simple ingredients are the backbone of this legendary stew, and each one brings something special to the table—be it heartiness, earthiness, or a pop of color. Brazilian Feijoada (Pork and Black Bean Stew) is all about layering flavors and textures, with every component working in delicious harmony.
- Black beans (1 lb, dried): These earthy, creamy beans are the heart of feijoada, soaking up all the delicious flavors.
- Olive oil (2 tbsp): Helps build a fragrant base while sautéing onions and garlic.
- Large onion (chopped): Adds a touch of sweetness and depth to the stew.
- Garlic cloves (5, minced): Provides an aromatic punch and enhances the savory notes.
- Pork shoulder (1 lb, cut into chunks): Melts into juicy, tender bites over the long cook.
- Chorizo or linguiça sausage (8 oz, sliced): Infuses the stew with smokiness and a hint of spice.
- Pork ribs (1/2 lb): Offer rich flavor and extra meatiness—they fall apart deliciously!
- Smoked ham hock (1): Lends smokiness and depth, and the meat turns meltingly soft.
- Bay leaves (2): Add an earthy aromatic backdrop to the stew.
- Smoked paprika (1 tsp): Boosts the smoky flavor and adds a beautiful color.
- Black pepper (1/2 tsp): Brings subtle heat and balance.
- Salt (to taste): Enhances and brings together all the flavors at the end.
- Water (enough to cover): Allows the beans and meats to tenderize and meld together.
- Orange slices, collard greens, and farofa (for serving, optional): These classic sides are the finishing touches, adding brightness and texture.
How to Make Brazilian Feijoada (Pork and Black Bean Stew)
Step 1: Soak the Black Beans
Start by rinsing your dried black beans under cool water, then let them soak overnight in a large bowl filled with plenty of water. This step softens the beans and helps them cook evenly, plus it makes them easier to digest. After soaking, simply drain and set aside—you’re already building flavor and texture for your authentic Brazilian Feijoada (Pork and Black Bean Stew).
Step 2: Build the Flavor Base
Heat your olive oil in a big Dutch oven or heavy-bottomed pot over medium heat. Toss in the chopped onions and let them sauté for a few minutes until they turn golden and translucent. Add the minced garlic and cook just until fragrant—these aromatics create a luscious foundation for your stew.
Step 3: Brown the Meats
Next, add your pork shoulder chunks, sausage slices, pork ribs, and smoked ham hock straight into the pot with the onions and garlic. Let everything brown on all sides—don’t rush this step! Caramelization unlocks a world of deep, meaty flavor that will carry through the entire dish.
Step 4: Simmer with Spices and Beans
Now it’s time to combine everything. Stir in the soaked black beans, bay leaves, smoked paprika, black pepper, and pour enough water to generously cover all the ingredients (about 2 inches above). Give it all a good stir, bring to a gentle boil, then lower the heat and let the magic happen—simmer uncovered for 2.5 to 3 hours, stirring every so often and adding water if it gets too thick.
Step 5: Season and Finish
When the beans are silky and the pork is meltingly tender (you should be able to shred it easily with a fork), fish out the bay leaves. Taste and season generously with salt—it’s amazing how a pinch of salt brings all the rich, smoky flavors together! At this point, your Brazilian Feijoada (Pork and Black Bean Stew) is ready for its big reveal.
How to Serve Brazilian Feijoada (Pork and Black Bean Stew)
Garnishes
The most memorable meals include those final touches, and this stew is no exception. Try a sprinkle of chopped fresh parsley or cilantro for color, and don’t forget traditional orange slices—their sweet tang cuts through the richness in the most delightful way.
Side Dishes
Serve your Brazilian Feijoada (Pork and Black Bean Stew) over a fluffy mound of white rice, with sautéed collard greens on the side for extra bite and color. If you have farofa (toasted cassava flour), sprinkle it generously for a nutty crunch that soaks up the juices perfectly.
Creative Ways to Present
For gatherings, try serving in a large rustic pot right at the table, letting everyone help themselves for a truly communal experience. Or, ladle the stew into individual bowls and artfully arrange orange slices, greens, and a scoop of farofa on top for a colorful, restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
This stew only gets better with time, making it a fantastic meal to prep ahead. Transfer cooled leftovers into airtight containers and store them in the refrigerator for up to 4 days—the flavors mingle and deepen beautifully!
Freezing
Brazilian Feijoada (Pork and Black Bean Stew) freezes remarkably well. Portion into freezer-safe containers, leaving a little space for expansion, and freeze for up to 3 months. Defrost in the fridge overnight before reheating.
Reheating
To reheat, gently warm the stew over low heat on the stove, stirring occasionally and adding a splash of water if it seems too thick. Microwaving works too—just cover loosely to avoid splatters and stir halfway through for even heating.
FAQs
Can I use canned black beans instead of dried?
For the most authentic flavor and creamy texture, dried beans are traditional and recommended. However, if pressed for time, you can use canned black beans—just reduce the simmering time and adjust the amount of added water accordingly.
What is farofa, and where can I get it?
Farofa is toasted cassava flour, beloved in Brazil for its nutty crunch and perfect pairing with feijoada. You can find it in specialty stores or online, or even make it yourself at home—for a true taste of Brazil!
Does this stew have to be made with pork?
While pork is classic, you can adapt Brazilian Feijoada (Pork and Black Bean Stew) to suit your preferences—try using beef or even a vegetarian version with smoked tofu and vegetable broth for all that comforting flavor without the meat.
Can I make this recipe in a slow cooker?
Absolutely! After browning the meats and sautéing the aromatics, transfer everything to your slow cooker, add the remaining ingredients, and cook on low for 8-10 hours. The hands-off approach gives you maximum flavor with minimal fuss.
How do I know when the feijoada is done?
You’ll know your feijoada is ready when the beans are soft and creamy and the meat is falling-apart tender. The liquid should be thick and rich, coating each spoonful—taste as you go, and don’t rush the simmering!
Final Thoughts
If you’ve never experienced the heart and soul of Brazil in a single bite, now’s your chance—Brazilian Feijoada (Pork and Black Bean Stew) is pure comfort, celebration, and warmth in a bowl. Invite friends, family, or simply treat yourself, and let this cherished dish turn any meal into a vibrant, delicious occasion!
Print
Brazilian Feijoada (Pork and Black Bean Stew) Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Gluten Free
Description
Brazilian Feijoada is a rich and hearty black bean stew made with various pork cuts and sausage. Slow-cooked to perfection, this dish is traditionally served with rice, collard greens, orange slices, and farofa, making it a perfect choice for a cozy weekend family meal.
Ingredients
Black Beans:
1 lb dried black beans, soaked overnight,
Seasonings:
2 tbsp olive oil, 1 large onion (chopped), 5 cloves garlic (minced), 2 bay leaves, 1 tsp smoked paprika, 1/2 tsp black pepper, Salt to taste,
Meat:
1 lb pork shoulder (cut into chunks), 8 oz chorizo or linguiça sausage (sliced), 1/2 lb pork ribs, 1 smoked ham hock,
Serving:
Orange slices, collard greens, farofa (optional)
Instructions
- Rinse and Soak Beans: Rinse and soak black beans overnight in water; drain before using.
- Sauté Aromatics: Heat olive oil in a Dutch oven, sauté onions until translucent, then add garlic.
- Brown Meats: Add pork, sausage, ribs, and ham hock; brown on all sides.
- Add Ingredients: Stir in soaked beans, seasonings, and enough water to cover by 2 inches.
- Simmer: Boil, then simmer uncovered for 2.5 to 3 hours, stirring occasionally.
- Season and Serve: Remove bay leaves, season with salt, and serve hot with accompaniments.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 90mg
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