South American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Feijoada
Brazil's soul-warming black bean stew slow-cooked with smoky pork, sausage, and bay leaves — rich, deeply flavored, and made for lazy weekend gatherings.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Soak the beans: Rinse the black beans and soak them in water overnight. Drain before cooking.
- 2
Sear the meats: In a large heavy-bottomed pot or Dutch oven, render the bacon until crisp. Remove bacon, then sear the pork shoulder and sausages in the fat until browned.
- 3
Sauté aromatics: In the same pot, sauté the chopped onion and minced garlic until softened and fragrant.
- 4
Simmer the stew: Return all meats to the pot, add the soaked beans and bay leaves, and cover with water (about 2 inches above the beans). Bring to a boil, then reduce to a low simmer.
- 5
Cook thoroughly: Cover and simmer for 2 to 2.5 hours, stirring occasionally, until the beans are tender and the meat easily falls apart. Add water as needed.
- 6
Thicken and serve: Mash a ladleful of beans against the side of the pot to thicken the broth. Serve hot over white rice with collard greens and farofa.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving735
Calories
58 g
Protein
26 g
Carbs
44 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Feijoada is widely considered the national dish of Brazil, a slow-simmered black bean and pork stew traditionally eaten on weekends with family and friends. Its exact origins are debated, blending Portuguese bean-and-meat stews with the resourceful cooking of enslaved Africans who made use of every cut of pork. Today it is a celebratory communal meal served with rice, greens, and orange to cut the richness.
Listahan note
This version builds deep smoky flavor from a few well-chosen cuts rather than the dozen traditional ones, and keeps the beans creamy by simmering them low and slow.
Technique cues
- Brown the meats before they go in the pot; the seared surfaces dissolve into the broth and give the stew its dark, savory backbone.
- Simmer gently rather than boiling hard so the beans turn creamy and hold their shape instead of bursting into mush.
- Mash a ladle of cooked beans against the side of the pot and stir it back in to thicken the broth without any flour.
Kitchen flow
- Parallel prep
- Soak the beans the night before and brown the meats while the aromatics soften, so the long simmer can start without waiting.
- Make-ahead
- Feijoada tastes even better the next day; make it a day ahead and let the flavors meld in the fridge overnight.
- Leftover move
- Spoon leftovers over rice for a fast bowl, or thin with broth into a hearty bean soup.
- Cleanup rhythm
- It is a one-pot dish; soak the pot right after serving so the starchy bean film lifts off easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
dried black beans
the creamy heart of the stew
Purpose: Black beans give feijoada its signature dark color and earthy, velvety base.
Handling: Soak overnight for even cooking, then simmer until tender but intact.
Adaptation: Canned black beans work for a faster version; add them later so they do not break down.
smoked pork (sausage and/or ribs)
the smoky flavor engine
Purpose: Smoked cuts infuse the whole pot with the deep, savory smokiness that defines feijoada.
Handling: Brown the pieces first and add denser cuts early so they tenderize fully.
Adaptation: Smoked turkey sausage or smoked ham hock lighten it; for pork-free, smoked beef sausage carries similar depth.
garlic and onion
the aromatic foundation
Purpose: A generous garlic and onion base seasons the beans from the inside out.
Handling: Saute until soft and fragrant before the beans and broth go in.
Adaptation: Add a bay leaf and a little smoked paprika to deepen the background if desired.
bay leaf
the quiet aromatic
Purpose: Bay leaf rounds out the long simmer with a subtle herbal note.
Handling: Add whole and remove before serving.
Adaptation: A sprig of thyme is a reasonable stand-in.
orange
the bright finishing contrast
Purpose: Slices of fresh orange served alongside cut the heavy richness in the traditional Brazilian way.
Handling: Slice into rounds or segments to serve on the side.
Adaptation: A squeeze of lime over the bowl gives a similar lift.
Technique notes
- Cook the rice and saute the collard greens while the stew finishes so the full plate comes together at once.
- Skim some fat off the surface near the end for a cleaner, less greasy broth without losing the smoky flavor.
- Serve with toasted cassava flour (farofa) sprinkled on top for the traditional crunchy contrast against the soft beans.
Ingredient swaps
- Pork-free direction
- Build the smoke from smoked beef or turkey sausage and a smoked turkey leg instead of the pork cuts.
- Weeknight shortcut
- Use canned black beans and pre-sliced smoked sausage to bring the simmer down to about forty-five minutes.
- Lower-sodium direction
- Use unsalted broth and rely on the smoked meat and aromatics for flavor, salting only at the end.
Serve alongside
- White rice
- Garlicky sauteed collard greens (couve)
- Farofa (toasted cassava flour)
- Sliced fresh orange
- Caipirinha
- Cold lager
- Guarana soda
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Feijoada keeps in the fridge for up to four days and improves overnight as the flavors meld. Reheat gently on the stove with a splash of water to loosen the thickened beans. It freezes very well for up to three months; thaw in the fridge before reheating.
Equipment
- Large heavy pot or Dutch oven
- Wooden spoon
- Skillet for searing meats
- Ladle
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