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traditional feijoada recipe

 

Brazilian Feijoada Recipe (Authentic Black Bean Stew)

Learn how to make Feijoada, Brazil’s national dish! This rich black bean stew with pork and sausage is deeply flavorful, hearty, and perfect for weekend gatherings or meal prep.

What Is Feijoada?

Feijoada is a traditional Brazilian black bean stew made with a variety of pork cuts, including sausage and bacon. It’s slow-cooked for hours, resulting in a smoky, savory, and satisfying dish typically served with rice, collard greens, and orange slices.

Why You’ll Love This Feijoada Recipe

  • Authentic & traditional
  • Protein-packed and filling
  • Freezer-friendly
  • Perfect for family meals or weekend cooking
  • Naturally gluten-free

Ingredients

  • 2 cups dried black beans, soaked overnight
  • 1 lb pork shoulder, cubed
  • ½ lb smoked sausage (linguiça or chorizo), sliced
  • ½ lb bacon, chopped
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 tbsp paprika (optional)
  • Salt and black pepper to taste
  • 6 cups water or low-sodium chicken broth
  • 2 tbsp olive oil

How to Make Feijoada – Step-by-Step Instructions

Step 1: Soak the Beans

Rinse and soak dried black beans in water overnight. Drain before cooking.

Step 2: Sauté the Meats

In a large pot, heat olive oil. Add bacon and cook until crispy. Add pork shoulder and sausage, browning on all sides. Remove and set aside.

Step 3: Cook the Aromatics

In the same pot, add onion and garlic. Cook until fragrant and translucent.

Step 4: Combine & Simmer

Return meat to the pot. Add drained beans, bay leaves, paprika (if using), and water or broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 2–3 hours, stirring occasionally, until beans and meat are tender.

Step 5: Adjust Seasoning

Season with salt and pepper. Mash some of the beans with the back of a spoon to thicken the stew if desired.

Serving Suggestions

Traditionally served with:

  • Steamed white rice
  • Collard greens sautéed with garlic
  • Orange slices (for balance and digestion)
  • Farofa (toasted cassava flour)

Tips for the Best Feijoada

  • Use smoked meats for deep flavor.
  • Make a day ahead—flavors improve overnight.
  • A slow cooker or Instant Pot can be used for convenience.

Storage & Freezing

Store leftovers in the fridge for up to 4 days or freeze in airtight containers for up to 3 months.

FAQs

Q: Can I use canned black beans?
A: Yes, but reduce cooking time and adjust liquid accordingly. Dried beans offer better flavor and texture.

Q: Is Feijoada spicy?
A: Not traditionally. Add chili flakes if you like a kick.

Q: What cut of pork works best?
A: Pork shoulder or ribs for tenderness and flavor.


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