Authentic Brazilian Feijoada Recipe – A Classic Black Bean & Pork Stew

Introduction
Feijoada is a rich, comforting stew of black beans and various pork cuts, recognized as Brazil’s national dish. With roots in African, Indigenous, and Portuguese traditions, this hearty meal is traditionally served with white rice, sautéed collard greens, orange slices, and farofa (toasted cassava flour).

Ingredients (serves 6–8):

• 500 g dried black beans (soaked overnight)
• 300 g pork shoulder, cubed
• 200 g bacon, diced
• 200 g smoked sausage (e.g. Portuguese linguica or kielbasa), sliced
• Optional: pig’s ear, foot, or ribs for authenticity (rinse or pre‑boil to remove excess salt)
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2–3 bay leaves
• Olive oil for sautéing
• Salt and ground black pepper to taste
• Water (enough to cover beans and meats)

Optional Side Ingredients:

• Oranges, sliced
• Farofa
• Collard greens, thinly sliced and sautéed

Instructions

1. Soak beans and meats (if salted): Rinse beans and soak in cold water overnight (8–12 h). If using salted meats, soak them separately in cold water for 24 h and rinse several times.
2. Pre‑boil meats (optional): In a large pot, cover salted meats with water and bring to a boil. Cook for ~20 minutes. Drain and discard water.
3. Cook beans and base meats: Drain beans, place in a pot, cover with fresh water by ~5 cm, add bay leaves (and optional orange peel). Bring to boil, then simmer ~30 minutes.
4. Sauté aromatics and fats: In skillet, heat olive oil; add bacon, then onion and garlic; sauté until fragrant and translucent (~4–5 min).
5. Brown sausage & pork: Add sausage and pork shoulder; cook until lightly browned. Set aside.
6. Combine everything: Move sautéed meats & aromatics into bean pot; add more water if needed, stir to combine.
7. Slow simmer: Simmer on low for 2–3 hours, stir occasionally, top up water if needed; aim for creamy texture.
8. Final seasoning and thickening: Adjust salt/pepper. Mash some beans to thicken if desired. Remove bay leaves and citrus peel before serving.

Serving Suggestions
Serve over white rice with sautéed collard greens, farofa, and orange slices. Feijoada improves after a day—reheat and enjoy deeper flavors and richer sauce.

Bom apetite – enjoy your feijoada!