Feijoada

Feijoada – Brazil’s National Dish

Feijoada is the heart and soul of Brazilian cuisine. A rich, flavorful black bean stew simmered with an assortment of meats, it’s a dish deeply rooted in history and tradition. The name feijoada comes from feijão, the Portuguese word for beans, which are the foundation of this iconic meal. Though variations exist across Brazil, the essence remains the same: a slow-cooked, hearty dish meant to be shared with family and friends.

Preparing the Black Beans

Black beans are at the core of feijoada, and their preparation is key to achieving the perfect texture and color. They should be soaked in water for several hours to begin softening. After the initial soak, the water is discarded, and the beans are soaked again overnight with bay leaves. This extra step helps preserve their beautiful deep black color, ensuring they don’t turn too dull during cooking.

Choosing and Cooking the Meats

Feijoada is known for its variety of meats, including different cuts of pork and flavorful sausages. Traditional Brazilian sausages such as linguiça are ideal, but if you can’t find them, kielbasa works well as a substitute. Browning the sausages is essential for bringing out their best flavor, and this can be done in a frying pan, but roasting them in the oven is just as effective (and my preferred method). The goal is to develop a deep golden-brown crust, which adds richness to the dish.

In addition to sausages, feijoada traditionally includes pig’s tail, trotters, ears, and even cow’s trotters. These cuts bring an incredible amount of gelatin, which thickens the stew and gives it its signature velvety consistency. To enhance this further, I like to mash some of the beans once they are fully cooked, but only a portion; keeping some whole maintains a balance of texture.

Every feijoada recipe is unique, often varying based on availability and regional preferences. While traditional recipes use a mix of fresh, smoked, and cured meats, you can adapt the dish to what you have access to. Smoked pork ribs, pork shoulder, belly, or loin are all excellent choices. The smokiness adds an extra layer of depth, making the stew even more irresistible.

Cooking with Lard

For authentic flavor, I fry the meats and aromatics in lard. It gives the dish a richness that’s hard to replicate with other fats. If you’d like to make your own lard at home, I have a detailed video linked below.

Slow and Low Simmering

Feijoada is not a dish to be rushed. The magic happens when all the ingredients simmer gently over low heat for hours, allowing the flavors to meld together. 

Keeping the heat low ensures that the beans don’t break down too much and that the meat remains tender without falling apart entirely. Patience is key – this is a dish meant to be savored from start to finish.

The Essential Sides

A proper feijoada is always served with a variety of traditional accompaniments that balance its richness:

Farofa – A toasted cassava flour mixture that adds a delightful crunch and nutty flavor to the meal.

White rice – A simple, neutral counterpart that soaks up the flavorful sauce.

Sautéed greens – Kale works wonderfully, bringing a fresh and slightly bitter contrast.

Tomato and red onion salad – Finely diced tomatoes with red onion and parsley add brightness and a refreshing element to the plate.

Enjoying Feijoada the Brazilian Way

Feijoada is more than just a meal; it’s an experience. It’s best enjoyed in good company, with plenty of time to savor every bite. In Brazil, it’s a popular choice for family gatherings and celebrations.

So gather your ingredients, let your pot simmer slowly, and enjoy the rich flavors of Brazil’s most beloved dish. And as they say in Brazil: Saúde!

My Must-Have Tools for This Recipe

Large Pot: https://amzn.to/4asjsOH

Cast Iron Pot: https://amzn.to/4amkJHc

Roasting Tray: https://amzn.to/3EdhIgj

Knife: https://amzn.to/3WwzPnL

Cutting Board: https://amzn.to/3VYKhn

Kitchen Tongs: https://amzn.to/3PEQQrR

Potato Masher: https://amzn.to/4gCrRS4

Feijoada

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Feijoada is the heart and soul of Brazilian cuisine. A rich, flavorful black bean stew simmered with an assortment of meats, it’s a dish deeply rooted in history and tradition. Though variations exist across Brazil, the essence remains the same: a slow-cooked, hearty dish meant to be shared with family and friends.

• Total Time: 15 hours
• Yield: 8–10 portions 1x

Ingredients

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For the Feijoada

• 800 g (4 cups) dried black beans
• 8 bay leaves
• 1 onion, halved
• ½ onion, chopped
• 1 whole garlic bulb, halved
• 4 garlic cloves, minced
• 1 tbsp cooking oil
• 1 tbsp lard
• 800 g (1 ¾ lbs) sausages (such as linguiça or kielbasa)
• 600 g (1 ⅓ lbs) smoked pork ribs or shoulder
• 1 cow’s trotter
• 500 g (1 lb) pig tail, trotters, and/or ears
• 350 g (12 oz) salted beef or carne seca, diced in 3 cm (1 ¼-inch) cubes
• 300 g (10 ½ oz) bacon, diced in 2 cm (¾-inch) cubes
• 300 g (10 ½ oz) smoked pork loin
• Juice of 1 orange
• Parsley, chopped
• Salt (to taste)

For the Farofa

• 150 g (5¼ oz) bacon, diced
• ½ onion, chopped
• 300 g (10½ oz) cassava flour (plain or toasted)
• Parsley, chopped

To Serve

• White rice
• Sautéed kale or other greens
• Tomato and onion salad

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Instructions

For the Feijoada

1. Soak the beans for 4 hours, then discard the water and replace it with fresh water. Soak overnight with the bay leaves.
2. Preheat the oven to 200°C (400°F). Place the sausages in a roasting tray, drizzle with cooking oil, and roast until golden brown, about 40-60 minutes.
3. In a large pot, add the soaked beans along with the bay leaves, fresh soaking water, smoked pork ribs, pork loin, cow trotter, halved onion, and halved garlic bulb. Ensure everything is generously covered with water. If the bacon has skin, cut it off and add it to the pot. Add 2 tsp of salt. Bring to a boil.
4. Every now and then, skim off any scum that rises to the surface.
5. Soak the salted beef in water for 30 minutes to reduce excess salt.
6. In a frying pan, melt the lard and sear the pig trotter and tail until golden brown.
7. Transfer the trotter and tail to the pot with the beans and simmer on low heat for 1 ½ hours, or until the beans are tender.
8. In the same pan, sear the bacon until it starts to get golden brown.
9. Pat the salted beef dry and brown it alongside the bacon on all sides.
10. Add the chopped onion and let it caramelize.
11. Stir in the minced garlic and cook for a few minutes.
12. Once the sausages are done, cut them into smaller pieces and add them to the bacon and beef mixture.
13. Deglaze the roasting tray with 2 dl (¾ cup) of hot water, scraping up the browned bits. Pour this into the bacon and beef mixture and let simmer on low heat for 40 minutes, or until the beans are fully cooked.
14. Remove all meat from the pot and set it aside. Discard the bay leaves, onion, garlic, and any bones.
15. Mash some of the beans with a potato masher to thicken the stew slightly, but leave most whole.
16. Cut the meats into smaller pieces and return them to the pot, along with the bacon, beef, and sausage mixture. Pour in the orange juice.
17. Simmer on very low heat for another 1 ½ hours.
18. Garnish with parsley.
19. Serve with rice, farofa, and other desired side dishes. Enjoy!

For the Farofa

1. In a frying pan, cook the bacon for a few minutes.
2. Add the onion and cook until caramelized.
3. Stir in the cassava flour, stirring continuously to prevent burning. If using pre-toasted cassava flour, cook briefly until golden.
4. Mix in the parsley and serve.

• Prep Time: 12 hours (including soaking the beans)
• Cook Time: 3 hours