Feijoada Brazilian Black Bean Stew
Indulge in the rich and hearty flavors of Feijoada, Brazil’s iconic black bean stew that’s packed with smoky, savory goodness. This comfort food classic brings together tender black beans simmered with a trio of perfectly browned smoked sausage, pork shoulder, and crispy bacon, creating a dish that’s as satisfying as it is flavorful. Infused with aromatic bay leaves, smoked paprika, and garlic, Feijoada boasts a depth of flavor that will transport your taste buds straight to a traditional Brazilian kitchen. Simmered to perfection, this stew is best served with fluffy white rice, a garnish of fresh parsley, and vibrant orange slices for a zesty finish. With its irresistible combination of textures and robust flavors, this one-pot recipe is the ultimate crowd-pleaser, perfect for cozy meals and gatherings alike.
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Recipe Information
Ingredients
- 500 grams Black beans (dried)
- 2 tablespoons Olive oil
- 250 grams Smoked sausage (such as linguica or chorizo), sliced
- 300 grams Pork shoulder, diced
- 150 grams Bacon, chopped
- 1 medium Onion, finely chopped
- 4 pieces Garlic cloves, minced
- 2 pieces Bay leaves
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 1.5 liters Water or chicken stock
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 4 pieces Orange slices (optional, for serving)
- 300 grams Cooked white rice (optional, for serving)
Instructions
Rinse the dried black beans thoroughly and soak them in a large bowl of water for at least 8 hours or overnight. Drain and set aside.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped bacon and cook until it starts to crisp. Remove and set aside, leaving the rendered fat in the pot.
In the same pot, sear the diced pork shoulder until browned on all sides. Remove and set aside with the bacon.
Add the smoked sausage slices to the pot and cook until lightly browned. Remove and set aside as well.
In the same pot, add the chopped onion and cook for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Return the bacon, pork shoulder, and sausage to the pot, along with the drained black beans.
Add the bay leaves, smoked paprika, ground black pepper, and water or chicken stock. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 1.5–2 hours, stirring occasionally.
Check the beans and meat after 1.5 hours; they should be tender. Add salt to taste and adjust the seasoning if necessary.
Once cooked, remove the bay leaves and discard them. If desired, use a ladle to mash a small portion of the beans against the side of the pot for a thicker consistency.
Serve the Feijoada hot, garnished with fresh parsley if using. Pair it with cooked white rice, orange slices, and additional toppings as desired.
Nutrition Facts
Calories |
3728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.0 g | 278% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 8645 mg | 376% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 21.0 g | ||
| Protein | 200.9 g | 402% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4690 mg | 100% | |
*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.
