Feijoada is Brazil’s national dish, traditionally enjoyed on weekends with family and friends. This rich stew blends black beans with a variety of salted and smoked meats, creating layers of deep, savory flavor. Served with rice, collard greens, and orange slices, it’s a beautifully balanced meal that is both hearty and refreshing.
Ingredients (Serves 6)
2 cups dried black beans (soaked overnight)
300 g pork ribs, cut into chunks
200 g smoked sausage (linguiça or chorizo), sliced
200 g beef chuck, cubed
100 g bacon, chopped
1 large onion, diced
4 cloves garlic, minced
2 bay leaves
1 teaspoon ground black pepper
Salt to taste
1 tablespoon vegetable oil
6 cups water or beef broth
For Serving:
Steamed white rice
Sautéed collard greens
Orange slices
Instructions
Heat oil in a large heavy pot over medium heat. Add the bacon and cook until it releases its fat and begins to crisp. Stir in the onion and garlic, sautéing until fragrant and translucent. Add the pork ribs and beef chuck, browning them lightly to develop flavor. Stir in the soaked black beans, bay leaves, and water or broth, ensuring everything is covered. Bring to a boil, then reduce to a gentle simmer, cover, and cook for about 1½ to 2 hours.
After the first hour, add the sliced sausage and continue simmering until the beans are tender and the meats are soft and flavorful. Stir occasionally and add more water if necessary to maintain a stew-like consistency. Season with salt and black pepper toward the end of cooking. The stew should be thick and rich when done. Let it rest for 10–15 minutes before serving to allow the flavors to deepen.
Tips for Authentic Flavor
Use a mix of smoked and salted meats for the most traditional taste.
Soaking the beans overnight ensures even cooking and better texture.
Slightly mash a few beans against the pot to naturally thicken the stew.
Always serve with orange slices—they cut through the richness beautifully.
Feijoada tastes even better the next day after reheating.