Brazilian Feijoada
Brazilian Feijoada is the ultimate comfort food, a hearty and flavor-packed black bean stew that is a true celebration of Brazil’s culinary heritage. This slow-cooked dish brims with smoky, savory goodness from a mix of tender pork shoulder, beef stew meat, smoky chorizo, crispy bacon, and optional smoked pork ribs, all simmered to perfection with aromatic garlic, onion, and bay leaves. A halved orange adds a unique touch, lending a subtle hint of citrus that elevates the dish's deep, rich flavors. Perfect for feeding a crowd, this feijoada is traditionally served with fluffy white rice, orange slices, and optional farofa for added texture. Whether for a family gathering or a weekend feast, this authentic Brazilian classic delivers big on taste and tradition, making it a must-try for fans of hearty, comforting stews.
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Recipe Information
Ingredients
- 500 grams Dried black beans
- 2 tablespoons Olive oil
- 200 grams Bacon, diced
- 250 grams Chorizo (or other smoked sausage), sliced
- 300 grams Pork shoulder, cubed
- 300 grams Beef stew meat, cubed
- 300 grams Smoked pork ribs (optional), cut into pieces
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 2 leaves Bay leaves
- 1 whole Orange, halved
- 1.5 liters Water (or beef stock)
- 2 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Cilantro (optional, for garnish)
- for serving Cooked white rice
- for serving Orange slices
- for serving Farofa (toasted cassava flour, optional)
Instructions
Rinse the dried black beans under cold water, then soak them in a large bowl of water overnight (or at least 6-8 hours). Drain before using.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced bacon and cook until golden and crispy. Remove with a slotted spoon and set aside.
In the same pot, add the sliced sausage and cook until browned. Remove and set aside with the bacon.
Add the cubed pork shoulder and beef stew meat to the pot. Brown the meat in batches, ensuring each piece develops a nice crust. Remove and set aside.
If using smoked pork ribs, sear them lightly in the pot. Remove and set aside when done.
In the same pot, add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
Return all the browned meats (bacon, sausage, pork, beef, and ribs) to the pot. Stir to combine.
Add the soaked and drained black beans, bay leaves, and water or beef stock. Stir well.
Tuck the halved orange into the pot, cut side down. This adds a subtle citrus flavor to the stew.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2.5 to 3 hours, stirring occasionally.
After 2 hours of cooking, check the beans and meat for tenderness. Remove the orange halves and discard. Season the stew with salt and black pepper to taste.
Once the beans are soft and the meats are tender, remove any bones from the smoked pork ribs if present.
Serve the feijoada hot over white rice. Garnish with chopped cilantro, if desired. Offer orange slices and optional farofa on the side.
Nutrition Facts
Calories |
6122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.8 g | 520% | |
| Saturated Fat | 141.2 g | 706% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1100 mg | 367% | |
| Sodium | 16936 mg | 736% | |
| Total Carbohydrate | 255.2 g | 93% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 37.5 g | ||
| Protein | 367.7 g | 735% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 7204 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
