Feijoada is more than just a dish — it’s a celebration of Brazilian culture. Originating from colonial times and influenced by African, Portuguese, and indigenous traditions, this rich black bean stew is a national favorite. Typically prepared with a variety of pork cuts, sausages, and slow-cooked beans, feijoada brings families and friends together, especially on weekends and festive occasions. Served with rice, collard greens, orange slices, and farofa, it’s a complete, comforting meal that showcases the soul of Brazil on every plate. Whether enjoyed at a Sunday lunch or a cultural event abroad, feijoada carries the warmth, flavor, and diversity of Brazil in every bite.
And beyond the festive version, it’s worth noting: black beans with white rice — a simpler, everyday variation of feijoada — is the most traditional daily meal across Brazil. It’s a humble yet essential part of Brazilian identity, found in homes from north to south.
Ingredients
500g black beans (dried)
300g pork shoulder (cubed)
200g pork ribs
200g smoked sausage (sliced)
150g calabresa sausage (sliced)
100g bacon (cubed)
1 smoked pig’s foot (optional, for authentic flavor)
1 smoked pig’s ear or tail (optional)
1 large onion (chopped)
4 garlic cloves (minced)
2 bay leaves
Salt and black pepper to taste
Olive oil
Water
For serving (traditional sides):
Cooked white rice
Sautéed collard greens
Orange slices
Farofa (toasted cassava flour)
Instructions
Instructions:
Soak the beans overnight in water.
Boil the salted pork cuts (foot, ear, tail) separately for 15 minutes to reduce saltiness and remove excess fat. Discard water.
In a large pot, sauté the onion and garlic in olive oil until golden.
Add the pork shoulder, ribs, bacon, and sausages. Brown the meats lightly to seal the flavors.
Add the drained black beans, bay leaves, and cover with water (about 3–4 cm above ingredients).
Bring to a boil, reduce heat, and let it simmer for 2.5 to 3 hours, stirring occasionally and adding water if needed.
Season with salt and black pepper to taste near the end of cooking (since the meats already add salt).
Serve hot with rice, greens, orange slices, and farofa.
Notes
For a more traditional flavor, add a dash of cachaça or orange juice during cooking.
Feijoada tastes even better the next day — perfect for reheating and serving at gatherings.
You can substitute or remove parts of the pork according to taste or dietary preference.
Total estimated fat: ~216g
~27g of fat per person
⚠️ This is an approximate nutritional value based on average fat content of each ingredient. Actual values may vary depending on specific products and preparation methods.
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