Authentic Brazilian Feijoada: A Step-by-Step Recipe Guide

Ingredients

  • 1 pound black beans
  • 4 tablespoons olive oil
  • 1 pound pork shoulder, cut into chunks
  • 2 large onions, chopped
  • 5 cloves garlic, minced
  • 1 pound smoked sausage, cut into chunks
  • 1/2 pound dried beef, cut into chunks
  • 1 pound pork ribs, cut into pieces
  • 2 smoked ham hocks
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 orange, peeled (optional)
  • Fresh parsley, chopped (for garnish)
  • 8 cups water

Steps and instructions

  1. Soak the black beans in a large bowl with enough water to cover them overnight. Drain and rinse before use.
  2. In a large pot, heat the olive oil over medium heat. Add the pork shoulder, and cook until it is browned on all sides. Remove the pork from the pot and set aside.
  3. In the same pot, add the onions and garlic. Cook until they are soft and fragrant.
  4. Add the smoked sausage, dried beef, pork ribs, ham hocks, and bay leaf to the pot. Cook for a few minutes, stirring frequently.
  5. Add the soaked and drained black beans to the pot along with the browned pork shoulder. Stir to combine all the ingredients.
  6. Pour in the water, and increase the heat to bring the mixture to a boil. Once boiling, lower the heat and let the feijoada simmer for about 2 hours, or until the beans are tender and the meats are cooked through. Stir occasionally to prevent sticking.
  7. Season the feijoada with salt and pepper to taste. If using, add the peeled orange to the pot and stir.
  8. Cook for another 30 minutes, then remove from heat. Discard the bay leaf and the orange (if used).
  9. Serve the feijoada hot, garnished with chopped fresh parsley.

Tools for making

Recipe variations

  • Vegetarian/Vegan Option: Replace the pork shoulder, smoked sausage, dried beef, and pork ribs with plant-based alternatives like tempeh, seitan, or tofu. Use vegetable broth instead of water for the cooking liquid.
  • Seafood Feijoada: Add seafood elements such as shrimp, fish, or mussels to the recipe. Adjust cooking time accordingly to ensure seafood is cooked through.
  • Chicken Feijoada: Substitute the pork shoulder and ribs with boneless, skinless chicken thighs or breasts. Adjust cooking time accordingly.
  • Spicy Feijoada: Add chopped chili peppers or hot sauce to give the dish a spicy kick.
  • Vegetable Variation: Increase the amount of vegetables in the feijoada by adding bell peppers, carrots, tomatoes, or other vegetables of your choice.
  • Smoky Flavor: Enhance the smoky flavor by using smoked paprika or liquid smoke in the recipe.
  • Herb Infusion: Experiment with adding different herbs such as thyme, oregano, or bay leaves to enhance the flavors.
  • Serve with Rice: Accompany the feijoada with white or brown rice for a complete meal.
  • Traditional Side Dishes: Serve the feijoada with traditional Brazilian side dishes like farofa (toasted cassava flour), collard greens, orange slices, and fried bananas.

Recipe overview

Feijoada is a hearty and delicious stew that's considered the national dish of Brazil. It's filled with black beans and a variety of pork meats, making it both flavorful and satisfying. The stew is cooked slowly over a low heat, allowing the flavors to blend together beautifully. It's a perfect dish for a cold day or when you want to feed a crowd. The preparation requires some time and patience, but the result is a rich and aromatic pot of feijoada that's well worth the effort. By the end of this recipe, you'll have a traditional Brazilian comfort food to serve and enjoy.

Common questions

  1. Can I use canned black beans instead of soaking and using dried beans?
    Yes, you can use canned black beans if you prefer a quicker preparation. Simply drain and rinse the canned beans before adding them to the recipe. Adjust the cooking time accordingly since canned beans are already cooked.
  2. Can I substitute the pork shoulder with a different cut of meat?
    Absolutely! While pork shoulder is traditional and adds great flavor, you can use other cuts such as pork loin or even beef chunks if you prefer. Just keep in mind that different cuts may have different cooking times and textures.
  3. What can I serve with feijoada?
    Feijoada is typically served with white rice, collard greens, farofa (toasted cassava flour), and orange slices. You can also serve it with a side of freshly baked Brazilian cheese bread or cornbread.
  4. Can I make feijoada ahead of time?
    Yes, feijoada actually tastes even better the next day as the flavors have more time to meld together. You can make it ahead of time and refrigerate it. When reheating, add a little water or broth to prevent it from drying out, and adjust the seasoning if needed.
  5. Is feijoada a spicy dish?
    Feijoada is not traditionally spicy, but you can certainly add some heat if you prefer. You can include a diced chili pepper or add some hot sauce or chili flakes to the recipe to give it a spicy kick.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the feijoada and accommodate all the ingredients.
  • Wooden spoon - A wooden spoon is ideal for stirring the feijoada while it simmers.
  • Colander - A colander is necessary for draining and rinsing the soaked black beans.
  • Knife - A knife is needed for chopping the onions, garlic, and other ingredients.
  • Cutting board - A cutting board provides a surface for safely cutting and preparing the ingredients.
  • Measuring cups and spoons - Measuring cups and spoons are useful for accurately measuring the ingredients.
  • Ladle - A ladle is helpful for serving the feijoada into bowls.
  • Bowls or plates - Bowls or plates are needed to serve the feijoada to guests.
  • Optional: Orange peeler - An orange peeler can be used to peel the orange, if desired.

Origin stories

Feijoada, often considered the national dish of Brazil, is a hearty black bean stew that is cooked with a variety of pork meats. Its origins are steeped in the country's history. It's said that feijoada was originally created by African slaves on Brazilian plantations, who would make the stew using black beans and whatever scraps of meat they were given, often the less desirable cuts like pig's ears and tails. Over time, the dish evolved and started to incorporate higher quality meats. Today, feijoada is a beloved dish across all social classes in Brazil, and it is traditionally enjoyed on Saturdays with a group of family or friends, accompanied by rice, collard greens, and orange slices.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.