Classic Feijoada
Submitted by Barbiedoll
Classic feijoada, Brazil’s hearty black bean stew simmered with sausage, beef, pork, and bacon until thick and rich. Served over rice with bright orange slices, the way it’s done in Brazil.
YIELD
12 servingsPREP
10 minCOOK
2 hrsREADY
2⅓ hrsFeijoada is Brazil’s national dish, a deeply savory black bean stew loaded with sausage, beef, pork, and bacon. It’s the centerpiece of weekend gatherings, simmered low and slow until thick and rich.
Start with the beans. Soaked and simmered until tender, they release their starch into the pot, which is what gives feijoada its dark, almost creamy body. The meats go in next to cook in that beany broth, soaking up flavor as they tenderize.
A separate skillet builds the seasoning base: bacon fried with jalapeño, tomato, and garlic, then stirred into the pot for a smoky, savory depth.
Don’t skip the orange slices on the side. They’re traditional, and their bright juice cuts through all that richness beautifully. Serve it over a bed of rice for the full Brazilian experience.
Chef Tips
- Soak the black beans first; they cook more evenly and the broth turns rich and dark.
- Simmer the beans until tender before adding the meats, so they release their starch.
- Fry the bacon, jalapeño, tomato, and garlic separately, then stir in for a smoky base.
- Serve with orange slices; their juice cuts the richness, the traditional way.
Variations
- Use a mix of smoked and fresh sausages for more depth.
- Add a bay leaf or a splash of vinegar to brighten the beans.
- Serve with sautéed collard greens and farofa for a full Brazilian spread.
Ingredients
Directions
Remove from heat, cover, and set aside 1 hr. Beans will double in size Equipment: Large-size saucepan with cover or Dutch oven, mixing spoon, small size skillet 1.
Put drained, soaked beans with water in large saucepan or Dutch oven and bring to boil over high heat. Reduce heat to simmer, cover, and cook for about 1½ hours or until beans are tender; stir frequently.
Add sausage, beef, and pork, mix well, cover, and cook. Stir frequently and add a little hot water if necessary to prevent sticking.
In small skillet, fry bacon over medium heat for 5 min. Add jalapeno, tomato, and garlic. Mix well. Reduce heat to simmer and cook for 2 minutes.
Add bacon and vegetables to meat mixture and salt, pepper, and red pepper to taste. Mix well, remove from heat and serve. Serve over rice and garnish with orange slices.
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