Feijoada Plate with Slow-Cooked Onions

About This Recipe

Feijoada is Brazil's national dish, a slow-simmered black bean stew built on smoked and cured pork cuts, traditionally eaten on Saturdays as a leisurely, multi-hour family meal. This coastal-style version leans on a deeply caramelized onion base, cooked low and slow until it turns jammy and sweet, which underpins the smokiness of the pork and the earthiness of the beans. The full feijoada plate is really an assembly of parts served together: the bean stew itself, white rice, quick-sauteed collard greens (couve), farofa (toasted cassava flour), and orange slices, which cut through the richness of the pork with acidity. Getting the beans right means starting with dried black beans soaked overnight, then simmering them with the pork for hours until the broth turns thick and dark, almost gravy-like.

Ingredients

Serves 6

• 500 gdried black beans(soaked overnight)
• 300 gsmoked pork ribs or bacon(cut into pieces)
• 200 glinguica sausage(sliced)
• 2onions(thinly sliced, divided)
• 5 clovesgarlic(minced)
• 2bay leaves
• 2 tbspolive oil
• 1.5 tspfine sea salt
• 1 bunchcollard greens(thinly sliced)
• 2 cupscooked white rice(for serving)
• 2oranges(peeled and sliced, for serving)

Instructions

1. 1

   Slow-cook the onions

   Heat 1 tablespoon oil in a heavy pot over low heat. Add half the onions and cook, stirring occasionally, for 30-35 minutes until deeply caramelized and jammy.

2. 2

   Brown the pork

   Push the onions aside, raise heat to medium, and brown the smoked pork ribs and linguica on all sides, about 8 minutes total.

3. 3

   Add beans and simmer

   Add the drained soaked beans, remaining onion, garlic, bay leaves and enough water to cover by 2 inches. Bring to a boil, then reduce to a low simmer.

4. 4

   Cook low and slow

   Simmer uncovered, stirring occasionally and adding water as needed, for 2.5 to 3 hours, until the beans are very tender and the broth has thickened into a dark, glossy gravy.

   Mash a spoonful of beans against the pot's side and stir it back in during the last 30 minutes — this naturally thickens the broth.

5. 5

   Season and rest

   Stir in salt in the last 30 minutes of cooking. Taste and adjust; the stew should taste deeply savory, slightly smoky, and not need much else.

6. 6

   Prepare the sides

   While the beans finish, quickly saute collard greens in the remaining oil over high heat for 2-3 minutes until just wilted but still bright green.

7. 7

   Plate the feijoada

   Serve the bean stew alongside rice, sauteed collards, and orange slices, letting each person build their own plate.

Variations

• •

  Vegetarian feijoada: skip the pork, use vegetable stock, and add smoked paprika plus a bay leaf for depth.

• •

  Pressure cooker version: cook soaked beans and pork together for 45 minutes at high pressure, then simmer uncovered 20 minutes to thicken.

• •

  Add pig's ear or trotter for a more traditional, gelatin-rich broth if you can source them.

Storage

Refrigerate the stew for up to 5 days; the flavor actually improves after a day. Freeze in portions for up to 3 months and thaw overnight in the fridge before reheating on the stovetop.

Frequently Asked Questions