Brazilian Black Bean Feijoada Recipe

Brazilian Black Bean Feijoada is the soul of Brazilian cuisine -- a rich, smoky stew of black beans slow-simmered with pork that has warmed families across Brazil for generations. This hearty dinner is perfect for meal prep and packs over 41g of protein per serving with deeply satisfying flavors. Traditionally served on Saturdays with rice, collard greens, and orange slices, this dish tells the story of Brazil in every spoonful.

Ingredients

Bean Base

• 500g dried black beans, soaked overnight
• 1.5 liters water or low-sodium chicken broth
• 2 bay leaves
• 1 tsp salt

Meats

• 300g pork shoulder, cut into 2cm cubes
• 200g smoked pork sausage (linguica or kielbasa), sliced
• 150g smoked bacon, diced

Aromatics

• 1 large onion, finely diced
• 6 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

To Serve

• 4 cups cooked white rice
• 200g collard greens, thinly sliced and sauteed
• 2 oranges, sliced into rounds
• Hot sauce (optional)

Instructions

1. Drain the soaked black beans and rinse well. Place in a large pot with water or broth and bay leaves. Bring to a boil over high heat.
2. Reduce heat to medium-low, cover, and simmer the beans for 45 minutes until beginning to soften but not fully cooked.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add bacon and cook for 5 minutes until fat renders and bacon begins to crisp.
4. Add pork shoulder cubes to the skillet and brown on all sides, about 6 minutes. Season with cumin, paprika, and black pepper.
5. Add sliced sausage and cook for 3 minutes until lightly browned. Transfer all meats to the bean pot.
6. In the same skillet, saute onion over medium heat for 5 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
7. Add the onion and garlic mixture to the bean pot. Stir everything together.
8. Continue simmering uncovered for 45 minutes, stirring occasionally, until beans are completely tender and stew has thickened.
9. Remove bay leaves. Ladle out about 1 cup of beans, mash with a fork, and stir back in to thicken the stew.
10. Taste and adjust seasoning with salt and pepper. Stir in fresh parsley.
11. Serve over white rice alongside sauteed collard greens and orange slices.

Tips & Variations

• Overnight soak is key: Soaking beans overnight reduces cooking time and improves digestibility. If you forgot, use a quick soak -- boil beans for 2 minutes, then let sit for 1 hour before draining.
• Smoked meats matter: The depth of feijoada comes from smoked meats. Linguica (Brazilian pork sausage) is traditional but kielbasa works well as a substitute.
• Make it ahead: Feijoada tastes even better the next day after flavors meld. Store in the fridge for up to 4 days or freeze for up to 3 months.
• Slow cooker method: After browning the meats, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4 hours.
• Vegetarian version: Skip the meats entirely and add smoked paprika, liquid smoke, and extra cumin for smoky depth. Use mushrooms for umami.

Nutrition Breakdown

Calories: 874 kcal

Protein: 41.4g

Fat: 35.7g

Carbs: 98.2g

Fiber: 16.4g

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