Feijoada (Black Bean and Pork Stew)

Quick answer

Total time: 140 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

This Feijoada (Black Bean and Pork Stew) recipe follows the actual preparation, main cooking method, and finish in order.

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. 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. 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.

Ingredients (4 servings)

Ingredient	Amount	Unit
black beans	350	g
pork shoulder	450	g
smoked sausage	180	g
onion	160	g
garlic	3	ea
bay leaf	2	ea
water	1400	ml
olive oil	1	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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.
2

Control

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.
3

Control

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.
4

Step

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.
5

Control

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Collagen-rich pork cuts simmer for hours to thicken this traditional black bean stew.
Finish cue: Check that the beans crush easily and the broth looks thick and glossy.
Avoid this: Cook the onion for about 3 minutes until translucent, then add the garlic and stir briefly so it smells fragrant but does not burn.
Storage and reheating: Flavor improves the next day as beans and meat meld.