Introduction
Rich, hearty, and deeply rooted in history, Feijoada is Brazil’s national dish—and a soulful representation of South American cuisine. Traditionally made with black beans, pork, and beef, this slow-cooked stew brings families together every weekend, especially on Fridays and Saturdays when it’s customarily served throughout Brazil.
Feijoada is more than a recipe—it’s a celebration of resilience, culture, and flavor in one pot.
The Origins of Feijoada
Feijoada traces its roots to Portuguese colonists and enslaved Africans who transformed humble ingredients into something extraordinary. Though influenced by European stews, Brazilian Feijoada evolved into its own bold, smoky, and comforting creation.
Its name comes from the Portuguese word feijão, meaning beans—the soul of the dish.
Why You’ll Love Feijoada
- Deep, layered flavor from smoked meats and slow simmering
- High in protein and fiber thanks to black beans and meat
- Traditionally paired with vibrant sides like collard greens, orange slices, and farofa (toasted cassava flour)
Ingredients (Serves 6–8)
Main stew:
- 2 cups dried black beans (soaked overnight)
- 1 lb pork shoulder, cubed
- ½ lb smoked sausage (like linguiça or chorizo), sliced
- ½ lb bacon, chopped
- ½ lb beef short ribs or stew meat
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- Salt and black pepper to taste
- Water or beef broth (enough to cover the beans and meat)
Optional additions (traditional but customizable):
- Pig’s feet, ears, or other parts (can be replaced with more sausage)
- Orange peel (for subtle bitterness)
To serve:
- Steamed white rice
- Sautéed collard greens or kale
- Sliced oranges
- Farofa (toasted cassava flour or breadcrumbs)
Instructions
- Soak the Beans
Rinse and soak black beans overnight in a large bowl of cold water. Drain before cooking. - Brown the Meats
In a large pot or Dutch oven, cook bacon until crispy. Remove and set aside. Brown pork and beef in batches. Add sausage and cook until lightly browned. Set all meats aside. - Sauté Aromatics
In the same pot, add chopped onion and garlic. Cook until soft and fragrant. - Simmer the Stew
Return all meats to the pot. Add soaked beans, bay leaves, and enough water or broth to cover everything. Bring to a boil, then reduce heat and simmer gently for 2 to 3 hours, stirring occasionally, until the beans are tender and the broth is thick and flavorful. - Adjust and Serve
Add salt and pepper to taste. Remove bay leaves. Serve hot with rice, greens, orange slices, and farofa on the side.
Tips for Authentic Flavor
- Let the stew sit overnight—Feijoada tastes even better the next day.
- Serve with Brazilian hot sauce for extra heat.
- Substitute meats as needed but include smoked sausage for depth.
Cultural Connection
Feijoada isn’t just food—it’s a weekly ritual in Brazil. Families gather, music plays, and hours are spent eating, laughing, and relaxing. It’s a dish that symbolizes unity and endurance, often enjoyed in large gatherings with plenty of side dishes and caipirinhas (Brazilian lime cocktails).
Bringing Feijoada to your table is like inviting Brazil itself into your home—full of life, warmth, and flavor.
