Brazilian · Main course · Tested 9 times

Feijoada — Brazilian Black Bean & Pork Stew

Brazil's national dish: black beans slow-cooked with an array of smoked and salted pork until thick and glossy, served with rice, sautéed collards, orange, and toasted farofa. A weekend feast that feeds a crowd.

By Beatriz Costa · Brazil editor · Published 2026-04-06 · Updated 2026-05-26
Jump to recipe →
Prep
30 min
Cook
180 min
Rest
8 h
Total
210 min
Yields
8 servings
Difficulty
Medium
#brazilian#stew#weekend#make-ahead
Quick answer · A 30-second answer

Soak black beans overnight. Brown an assortment of pork (smoked sausage, ribs, shoulder, and cured cuts), then simmer everything with the beans, onion, garlic, and bay leaves for 2–3 hours until the beans are creamy and the broth thick. Serve with white rice, garlicky collard greens, orange slices, and farofa.

  • A mix of fresh, smoked, and cured pork is what gives feijoada its depth — variety matters more than any single cut.
  • Slow simmer until the beans break down enough to thicken the broth into a glossy, creamy stew.
  • The accompaniments aren't optional: rice, collards, orange, and farofa balance the rich beans.

Equipment

  • Large heavy pot or Dutch oven
  • Frying pan (for collards and farofa)

Ingredients

The stew

  • 500 g dried black beans, soaked overnight
  • 300 g smoked pork sausage (linguiça/paio), sliced
  • 400 g pork ribs or shoulder, in chunks
  • 200 g smoked bacon or cured pork, diced
  • 2 onions, diced
  • 6 garlic cloves, minced
  • 3 bay leaves
  • Salt and pepper

To serve

  • Cooked white rice
  • Collard greens (couve), finely shredded and sautéed in garlic
  • Orange, sliced
  • Farofa (toasted cassava flour)

Method

  1. STEP
    01

    In a large pot, brown the sausage, ribs, and bacon in batches until deeply colored. This fond is the flavor base. Remove and set aside.

  2. STEP
    02

    In the rendered fat, soften the onions until golden, then add the garlic for 1 minute.

  3. STEP
    03

    Return the meats, add the drained beans, bay leaves, and enough water to cover by 5 cm. Bring to a boil, then simmer gently, partly covered, 2–2.5 hours, until the beans are tender and creamy.

  4. STEP
    04

    Mash a ladle of beans against the side and stir back in to thicken the broth into a glossy stew. Season with salt and pepper. Simmer 15 more minutes.

  5. STEP
    05

    Sauté the shredded collards in garlic and oil until just wilted and bright. Slice the oranges. Toast or warm the farofa.

  6. STEP
    06

    Serve the feijoada in bowls with white rice, garlicky collards, orange slices, and a sprinkle of farofa — each diner builds their plate.

Make ahead

Make it a day ahead on purpose — the flavors deepen overnight and it's a traditional make-ahead for gatherings. Reheat gently and make the fresh sides day-of.

Storage

Feijoada is famously better the next day — 5 days refrigerated, and it freezes 3 months. The beans thicken further; loosen with water when reheating.

Variations

Feijoada completa

The full feast adds more cuts — pig's ears, trotters, and tail (orelha, pé, rabo) — for the traditional all-day version.

Lighter

Use just smoked sausage and pork shoulder, skipping the cured offcuts, for a simpler weeknight pot.

Vegetarian feijoada

Black beans with smoked paprika, mushrooms, and a smoked-tofu or plant sausage for the smoky depth.

Serve with

White rice and garlicky collards (couve)Orange slices to cut the richnessFarofaA caipirinha

Nutrition per serving

620 kcal 34 g fat 42 g carbs 36 g protein 4 g sugar 12 g fiber 1180 mg sodium
Diet: Dairy-free, Gluten-free

Nutrition values are estimates based on the metric measurements. Adjust as needed.

Frequently asked

What pork cuts go in feijoada?

A mix — that's the point. Smoked sausage (linguiça or paio), fresh pork (ribs or shoulder), and cured or smoked cuts (bacon, and traditionally ears, trotters, and tail). The variety of fresh, smoked, and cured meats builds the layered, smoky depth.

Why serve it with orange?

The bright, slightly tart orange slices cut through the rich, fatty beans and aid digestion — a traditional and genuinely useful pairing. The collards, rice, and farofa likewise balance the heaviness.

What is farofa?

Toasted cassava (manioc) flour, often cooked with butter, onion, or bacon. It's sprinkled over the feijoada for a nutty, crunchy contrast that soaks up the bean broth. It's a defining accompaniment.

Do I have to soak the beans?

Overnight soaking shortens the cooking time and helps the beans cook evenly and creamy. If you forget, you can simmer them longer from dry, or use a pressure cooker.

Can I make it ahead?

Absolutely — it's traditionally made the day before a gathering. The flavors meld and deepen overnight, and it reheats beautifully. Just make the fresh sides (collards, farofa, orange) on the day.

Cooked this? Rate it.

Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.