Brazilian Feijoada — Black Bean and Pork Stew

About This Recipe

Feijoada is Brazil's most iconic dish and the culinary soul of the country — a deeply flavoured black bean stew built from pork in all its forms. Every Brazilian family has their own version. Traditionally eaten on Saturdays, feijoada is a social ritual: the pot simmers for hours while family and friends gather, drink caipirinhas and wait. The accompaniments are as important as the stew itself — steamed white rice, farofa (toasted cassava flour), stewed collard greens, orange slices and hot sauce.

Ingredients

Serves 8

• 500 gdried black beans(soaked overnight)
• 400 gpork ribs
• 300 gchouriço or smoked sausage(sliced)
• 200 gsmoked bacon or pancetta(cubed)
• 200 gpork shoulder(cubed)
• 2 largeonions(finely diced)
• 8 clovesgarlic(minced)
• 2bay leaves
• 1 tspground cumin
• 3 tbspvegetable oil
• salt and pepperto taste
• 4oranges(sliced into rounds, to serve)
• 200 gcollard greens or kale(finely sliced, stir-fried with garlic)
• 100 gfarofa (toasted cassava flour)(to serve)

Instructions

1. 1

   Sauté the aromatics

   Heat oil in a large heavy pot. Add onions, cook 10 minutes until golden. Add garlic, cook 2 minutes.

2. 2

   Brown the meats

   Add pork ribs, pork shoulder and bacon. Brown all over, about 8 minutes. Add sausage slices.

3. 3

   Add beans and liquid

   Drain soaked beans. Add to the pot. Cover with water (about 2 litres). Add bay leaves, cumin.

4. 4

   Slow cook 2.5 hours

   Bring to a boil. Skim foam. Reduce to a low simmer. Cook uncovered 2.5 hours, stirring occasionally, until beans are very tender and broth is thick and dark. Add water if it dries too quickly.

   The beans should mash easily between your fingers — very soft. Undercooked beans ruin feijoada.

5. 5

   Adjust and season

   Mash a ladle of beans against the pot side to thicken. Season generously with salt and pepper. The stew should be thick, rich and deeply savoury.

6. 6

   Serve the feast

   Serve in the centre of the table: bowl of feijoada, bowl of white rice, sliced oranges, stir-fried kale, farofa and hot sauce separately. Each diner assembles their own plate.

Variations

• •

  Vegetarian Feijoada: use black beans with smoked paprika, mushrooms and plantain.

• •

  Traditional feijoada includes more unusual cuts — pig ear, trotter, tail. Adventurous eaters should try it.

Storage

Refrigerate up to 5 days. Improves significantly the next day — a Saturday feijoada eaten Sunday is better. Freeze up to 3 months.

Frequently Asked Questions