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Feijoada

Brazil · South America

Feijoada is Brazil's national dish — a deeply flavourful black bean stew slow-cooked with an assortment of pork and beef cuts, sausages, and smoked meats. It is traditionally served on Wednesdays and Saturdays in Rio de Janeiro, accompanied by white rice, farofa (toasted cassava flour), collard greens, and orange slices. A true labour of love.

Prep Time

20 min

Cook Time

120 min

Servings

Difficulty

Hard

Ingredients

500g dried black beans, soaked overnight
300g smoked pork ribs
200g chouriço or smoked sausage, sliced
200g beef chuck, cubed
150g smoked bacon, diced
1 large onion, diced
6 cloves garlic, minced
2 bay leaves
1 teaspoon cumin
Salt, pepper, and chilli to taste
2 tablespoons olive oil
White rice, collard greens, and orange slices to serve

Instructions

1
Drain the soaked beans and place in a large pot. Cover with fresh water by 5 cm. Bring to a boil.
2
Add the pork ribs and beef to the pot. Simmer for 30 minutes, skimming any foam.
3
In a separate pan, fry the bacon until crispy. Add onion and garlic and cook until golden.
4
Add the sausage to the onion mixture and cook for 5 minutes.
5
Transfer this mixture to the bean pot. Add the bay leaves, cumin, salt, pepper, and chilli.
6
Continue simmering on low heat for 60–90 minutes until the beans are very tender and the broth is thick and dark.
7
Remove the bay leaves. Mash about ¼ of the beans against the side of the pot to thicken.
8
Adjust seasoning and serve with white rice, sautéed collard greens, and orange slices.

Chef's Tips

Feijoada tastes even better the next day as the flavours develop. Orange slices are traditionally served alongside to cut through the richness of the stew.