Feijoada (Black Bean and Pork Stew)
Quick answer
Feijoada is Brazil's national dish, a deeply layered stew of black beans and multiple pork cuts that demands hours of unhurried simmering.
What makes this special
- Collagen-rich pork cuts simmer for hours to thicken this traditional black bean stew.
- Collagen-rich pork cuts dissolve into the broth giving it heavy body over long cooking
- Black beans turn creamy inside while keeping their skins intact
Key ingredients
Core cooking flow
- 1 Rinse 350 g black beans under running water, rubbing them gently, then soak...
- 2 Cut 450 g pork shoulder into bite-size pieces and slice 180 g smoked sausage...
- 3 Heat 1 tablespoon olive oil in a heavy pot over medium heat.
Feijoada is Brazil's national dish, a deeply layered stew of black beans and multiple pork cuts that demands hours of unhurried simmering. Collagen-heavy pieces such as ears, tails, and trotters dissolve slowly into the pot, turning the broth thick and glossy with body. Smoked sausages and dried meats send waves of smokiness through the liquid that the beans absorb over the long cook. By the end, the beans have become creamy inside while their skins hold their shape, and the broth around them is nearly as rich as a sauce. Garlic and bay leaves anchor the aromatics throughout. Feijoada is served alongside white rice, farofa, which is cassava flour toasted in butter and absorbs the broth while adding a dry, crumbly crunch, sauteed collard greens, and orange slices whose acidity slices cleanly through the fat. In Brazil, the dish carries cultural weight beyond its ingredients: it is a Saturday ritual, a slow communal meal that marks the end of the work week.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Rinse 350 g black beans under running water, rubbing them gently, then soak them in plenty of water for at least 4 hours.
Skim off any floating beans or grit before cooking.
- 2Control
Cut 450 g pork shoulder into bite-size pieces and slice 180 g smoked sausage thickly so it keeps texture during simmering.
Chop the onion and garlic finely enough to soften into the broth.
- 3Control
Heat 1 tablespoon olive oil in a heavy pot over medium heat.
Cook the onion for about 3 minutes until translucent, then add the garlic and stir briefly so it smells fragrant but does not burn.
- 4Step
Add the pork and raise the heat to medium-high.
Brown for about 5 minutes until the surfaces are lightly colored, then add the sausage for the last 2 minutes to release its smoky aroma.
- 5Control
Add the soaked beans, 1400 ml water, and 2 bay leaves, then bring to a boil.
Skim the foam, reduce to low heat, and simmer gently for 90 minutes, stirring occasionally so beans do not catch.
- 6Finish
Check that the beans crush easily and the broth looks thick and glossy.
Season with salt, simmer 20 minutes more to concentrate the stew, then serve hot with rice and orange wedges to balance the richness.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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