Feijoada Brazilian Bean Soup
Dive into the rich and hearty flavors of Feijoada, a classic Brazilian bean soup that’s a true celebration of comfort food. This iconic dish features tender black beans simmered with a savory medley of crispy bacon, smoky sausage, and succulent pork shoulder, creating layers of robust, smoky flavor. Infused with aromatic spices like smoked paprika and cumin, and slow-cooked to perfection, this soup is as satisfying as it is delicious. Served alongside fluffy white rice, sautéed collard greens, and tangy orange slices, Feijoada offers an authentic Brazilian experience perfect for warming up gatherings or weeknight dinners. With simple ingredients and a traditional slow-cooking technique, this hearty meal is the ultimate blend of flavor and tradition.
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Recipe Information
Ingredients
- 2 cups Dried black beans
- 2 tablespoons Olive oil
- 6 ounces Bacon, chopped
- 8 ounces Smoked sausage, sliced
- 1 pound Boneless pork shoulder, cubed
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 2 whole Bay leaves
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 4 cups Chicken or beef stock
- 2 cups Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- 6 pieces Orange slices (to serve)
Instructions
Rinse the dried black beans and soak them in water overnight, or for at least 8 hours.
Drain and rinse the beans. Set them aside.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped bacon to the pot and cook until crispy. Remove and set aside, leaving the rendered fat in the pot.
Add the smoked sausage slices to the pot and brown them on both sides. Remove and set aside with the bacon.
Add the cubed pork shoulder to the pot and sear until browned on all sides. Remove and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic, bay leaves, smoked paprika, and cumin, cooking for 1 minute until fragrant.
Return the beans, bacon, sausage, and pork shoulder to the pot.
Pour in the chicken or beef stock and water. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for about 2 to 3 hours, stirring occasionally, until the beans and meat are tender.
Season the soup with salt and black pepper to taste.
Remove the bay leaves before serving.
Ladle the feijoada into bowls and garnish with fresh parsley if desired.
Serve hot with white rice, sautéed collard greens, and orange slices on the side for an authentic Brazilian experience.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1939 mg | 84% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 3.4 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 768 mg | 16% | |
*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.
