Brazilian
Feijoada
A traditional Brazilian black bean stew cooked slowly with carne-seca, smoked pork, linguiça, and bay leaf until the broth is dark and velvety. Serve it the classic way with white rice, garlicky couve, farofa, and orange slices.
Watch it madeChurrasqueadas · 16:10
Ingredients
- Dried black beans1 cup
- Carne-seca, cut into chunks and desalted100g
- Smoked or salted pork ribs, cut into pieces and desalted if needed100g
- Linguiça calabresa, sliced thickly80g
- Paio sausage, sliced thickly60g
- Bacon, diced40g
- Yellow onion, finely chopped1/2 medium
- Garlic cloves, minced3
- Bay leaves2
- Neutral oil or lard1 tbsp
- Black pepper1/2 tsp
- Saltto taste
- Cooked white rice2 cups
- Couve or collard greens, very thinly sliced2 cups
- Garlic clove for couve, sliced1
- Olive oil for couve1 tbsp
- Farofa1/2 cup
- Orange, peeled and sliced1
Method
- The night before, soak the black beans in plenty of cold water and, separately, soak the carne-seca and any salted pork ribs, changing the meat water 2 or 3 times to remove excess salt.
- Drain the beans and place them in a heavy pot with the bay leaves, carne-seca, pork ribs, and enough fresh water to cover by about 5 cm.
- Bring to a boil, skim off any foam, then lower the heat and simmer gently for about 1 hour, stirring occasionally.
- Add the sliced linguiça calabresa and paio, then continue simmering for 45 to 60 minutes, until the beans are tender and the meats are soft.
- In a small skillet, heat the oil or lard and fry the bacon until it releases its fat and begins to brown.
- Add the chopped onion and cook until soft and golden, then add the minced garlic and cook just until fragrant.
- Stir the bacon, onion, and garlic mixture into the bean pot.
- Mash a small ladleful of beans against the side of the pot and stir them back in to thicken the broth.
- Simmer uncovered for 20 to 30 minutes more, until the feijoada is dark, glossy, and lightly creamy; season with black pepper and only add salt after tasting.
- For the couve, heat olive oil in a skillet, briefly fry the sliced garlic, add the shredded greens, and sauté quickly until bright green and just wilted.
- Serve the feijoada in deep bowls with white rice, couve, farofa, and orange slices on the side.
Common questions
Can I substitute the meats in feijoada if I can't find carne-seca, paio, or linguiça calabresa?
Yes. Use any mix of cured beef, smoked pork, kielbasa, chorizo, or smoked sausage. Keep one salty/cured element, one smoked pork element, and one fresh sausage-like element for a closer flavor balance.
How long does feijoada take, and can I speed it up?
Plan on 3 to 4 hours total plus overnight soaking. You can speed it up with a pressure cooker: simmer the beans and salted meats under pressure until tender, then finish with the sausages and seasoning.
What are the most common mistakes when making feijoada?
The biggest mistakes are not desalting the meats enough, boiling too hard, and over-salting too early. Keep the simmer gentle, taste only near the end, and remember the sausages and bacon add a lot of salt.
How should I store and reheat leftover feijoada?
Cool it quickly, refrigerate in a covered container for up to 4 days, or freeze for up to 3 months. Reheat slowly on the stove with a splash of water, since it thickens a lot after chilling.
What should I serve with feijoada besides rice and collard greens?
Serve it with orange slices, farofa, hot sauce, and a simple vinaigrette salad if you like. The oranges and greens cut the richness, while farofa adds crunch and helps soak up the broth.