14 Classic Feijoada Recipes That Capture True Brazilian Spirit

Feijoada, a staple in Brazilian cuisine, is a delightful reflection of culture and tradition. Each recipe in this collection brings together black beans with meats and spices, celebrating the unique flavors of different regions. From classic pork and beef combinations to inventive vegetarian twists, there’s something here for everyone. Join me as we explore these comforting and flavorful feijoada recipes. You won’t want to miss the delicious journey ahead.

Traditional Brazilian Feijoada

Feijoada is a hearty stew that originates from Brazil, showcasing a rich blend of black beans, various cuts of pork, and beef. This dish isn’t just a meal; it’s a celebration of Brazilian culture, often served during gatherings and special occasions. Its history dates back to the colonial era when enslaved Africans adapted their culinary traditions using the ingredients available to them, creating a flavorful dish that has become a national favorite.

The beauty of feijoada lies in its depth of flavor and the variety of ingredients used. Each family may have their own version, adding personal touches or regional variations. Generally served with rice, orange slices, and a sprinkle of green onions, feijoada is best enjoyed with friends and family, making it a perfect dish for sharing.

Ingredients (Serves 4-6):

• 1 pound black beans
• 1/2 pound pork shoulder, cut into cubes
• 1/2 pound smoked sausage, sliced
• 1/2 pound chorizo, sliced
• 1/2 pound bacon, diced
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Salt to taste
• 4 cups water or chicken broth
• 2 oranges, cut into wedges (for serving)
• Fresh cilantro or green onions (for garnish)
• Cooked white rice (for serving)

Cooking Instructions:

1. Soak the Beans: Start by rinsing the black beans under cold water. Place them in a large bowl and cover with water. Soak the beans overnight or for at least 8 hours. This helps to soften the beans and reduce cooking time.
2. Cook the Meats: In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the fat in the pot. Add the pork shoulder, smoked sausage, and chorizo to the pot. Brown the meats on all sides, which will enhance their flavor.
3. Sauté Aromatics: Once the meats are browned, add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes until the onions are translucent and fragrant, scraping up any browned bits from the bottom of the pot.
4. Combine Ingredients: Drain the soaked beans and add them to the pot along with the cooked bacon, bay leaves, smoked paprika, black pepper, and salt. Pour in the water or chicken broth, ensuring everything is submerged.
5. Simmer the Feijoada: Bring the pot to a boil, then reduce the heat to low and cover. Let it simmer for about 2 to 3 hours, stirring occasionally, until the beans are tender and the flavors are well blended. If the stew becomes too thick, add a little more water.
6. Serve the Dish: Once cooked, taste and adjust seasoning as needed. Remove the bay leaves before serving. Serve the feijoada hot, accompanied by white rice, orange wedges, and a sprinkle of fresh cilantro or green onions for garnish.

Extra Tips:

For the best flavor, prepare your feijoada a day in advance and let it sit in the refrigerator overnight. This allows the flavors to meld together beautifully.

When reheating, you may need to add a splash of water or broth to loosen the stew. Additionally, feel free to experiment with different meats like beef ribs or smoked ham hocks, depending on your preference. Enjoy this dish with a side of farofa (toasted cassava flour) for added texture!

Feijoada With Pork and Beef

Feijoada is a traditional Brazilian stew that showcases a rich combination of meats and beans. This hearty dish is a celebration of flavors and textures, typically featuring black beans simmered with various cuts of pork and beef. Originating from Portuguese cuisine, feijoada has evolved into a beloved national dish in Brazil, often enjoyed during social gatherings and family meals.

The slow-cooked nature of the dish allows the flavors to meld beautifully, creating a robust meal that warms the soul.

To prepare feijoada, you’ll need to gather a variety of ingredients that contribute to its depth of flavor. This is a dish that requires some time and patience, but the result is well worth it. With tender meats, savory beans, and a medley of spices, feijoada is a feast that brings people together. Serve it with rice, orange slices, and a sprinkle of fresh cilantro for a complete experience.

Ingredients (serving size: 4-6 people)

• 1 lb black beans, soaked overnight
• 1 lb pork shoulder, cut into chunks
• 1 lb beef chuck, cut into chunks
• 1/2 lb chorizo sausage, sliced
• 1/2 lb smoked sausage, sliced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• Salt to taste
• 4 cups water
• Fresh cilantro, for garnish
• Cooked white rice, for serving
• Orange slices, for serving

Cooking Instructions

1. Prepare the Beans: Start by soaking the black beans overnight in a large bowl of water. This will help soften the beans and reduce cooking time. Make sure to drain and rinse the beans before using them.
2. Brown the Meats: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork shoulder and beef chuck pieces, browning them on all sides until they develop a golden crust. This step enhances the flavor of the meat and adds depth to the stew.
3. Cook the Sausages: Once the beef and pork are browned, add the chorizo and smoked sausage to the pot. Cook for an additional 5 minutes, stirring occasionally, until the sausages are browned and fragrant.
4. Sauté the Vegetables: Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion is translucent and aromatic. This step builds a flavorful base for the stew.
5. Combine Ingredients: Stir in the soaked black beans, bay leaves, cumin, paprika, black pepper, and salt. Pour in the water, ensuring that all ingredients are submerged. Bring the mixture to a boil.
6. Simmer the Stew: Once boiling, reduce the heat to low and cover the pot. Let the feijoada simmer for 2-3 hours, stirring occasionally. The longer it simmers, the more the flavors will develop. Make sure to check the water level and add more if necessary to keep the beans submerged.
7. Final Seasoning: After the cooking time is complete, taste the stew and adjust the seasoning with more salt or spices if needed. Remove the bay leaves before serving.
8. Serve: Ladle the feijoada into bowls and garnish with fresh cilantro. Serve with a side of cooked white rice and orange slices for a rejuvenating contrast.

Extra Tips

When cooking feijoada, feel free to customize the types of meats based on your preferences or what you have on hand. Some variations include adding beef ribs or other cured meats for additional flavor.

It’s also a great idea to prepare the stew a day ahead, as the flavors deepen overnight. When reheating, just add a splash of water to maintain the desired consistency. Enjoy your feijoada with a cold beverage and share it with friends and family for an authentic Brazilian experience!

Black Bean Feijoada

Black Bean Feijoada is a traditional Brazilian stew that beautifully combines black beans with a variety of meats, creating a hearty and flavorful dish. Originating from Portuguese cuisine, this dish has been embraced by Brazilian culture and is often enjoyed during festive occasions or family gatherings. The richness of the black beans combined with the smoky flavors of meats such as pork, beef, and sausage makes this stew a true comfort food that warms the soul.

Cooking Black Bean Feijoada requires patience, as the beans need to be soaked and cooked slowly to absorb all the flavors. However, the process is well worth the effort, resulting in a savory and aromatic dish that’s best served with rice, orange slices, and farofa (toasted cassava flour). Gather your ingredients and prepare to initiate a culinary journey that will take your taste buds straight to Brazil.

Ingredients (Serves 4-6)

• 1 pound black beans, soaked overnight
• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 pound pork shoulder, cut into cubes
• 1 pound beef chuck, cut into cubes
• 8 ounces chorizo sausage, sliced
• 4 ounces smoked sausage, sliced
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 4 cups chicken or beef broth
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Orange slices, for serving
• Cooked rice, for serving
• Farofa, for serving (optional)

Cooking Instructions

1. Prepare the Beans: Begin by draining the soaked black beans and rinsing them under cold water. This helps remove any impurities and guarantees that they cook evenly.
2. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Brown the Meats: Increase the heat to medium-high and add the pork shoulder and beef chuck to the pot. Brown the meats on all sides, which should take about 5-7 minutes. This step is important as it develops the flavor of the stew.
4. Add Sausages: Stir in the sliced chorizo and smoked sausage, cooking for about 3-4 minutes until they begin to release their oils and flavor the pot.
5. Season the Stew: Add the bay leaf, smoked paprika, and cumin to the pot. Stir well to combine all the ingredients and toast the spices for about 1 minute, enhancing their flavors.
6. Combine with Broth and Beans: Pour in the chicken or beef broth and add the soaked black beans. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 2 hours. Stir occasionally, ensuring the beans don’t stick to the bottom of the pot.
7. Check for Doneness: After 2 hours, check the beans for tenderness. If they’re still firm, continue to simmer for an additional 30 minutes, adjusting the seasoning with salt and pepper to taste.
8. Serve: Once the beans and meat are tender, remove the bay leaf and serve the Black Bean Feijoada hot. Garnish with fresh cilantro and offer orange slices, cooked rice, and farofa on the side.

Extra Tips

When making Black Bean Feijoada, consider using a variety of meats for a more complex flavor profile. Smoked meats can add an extra layer of richness, while the combination of different sausages can enhance the dish’s smokiness.

Additionally, if time allows, let the stew rest for a few hours or even overnight; the flavors will deepen and meld, making it even more delicious when reheated. Don’t shy away from adjusting the spice levels to suit your palate, and enjoy this hearty dish with your loved ones!

Vegetarian Feijoada

Vegetarian Feijoada is a hearty, flavorful twist on the traditional Brazilian dish that typically features meat and beans. This plant-based version maintains the essence of feijoada, incorporating a variety of beans, vegetables, and spices to create a rich and satisfying meal. It’s an excellent way to enjoy the robust flavors of Brazilian cuisine while complying with a vegetarian or vegan diet.

Serve it with rice, sautéed greens, and orange slices for a complete and balanced meal. This dish isn’t only delicious but also nutritious, packed with proteins and fiber from the beans and vegetables. The slow-cooked nature of the feijoada allows the flavors to meld beautifully, resulting in a comforting dish that’s perfect for gatherings or family dinners.

Whether you’re a lifelong vegetarian or simply looking to explore more plant-based meals, Vegetarian Feijoada is a delightful option that everyone will enjoy.

Ingredients (Serves 4-6):

• 1 cup black beans, soaked overnight and drained
• 1 cup kidney beans, soaked overnight and drained
• 1 cup pinto beans, soaked overnight and drained
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 1 bell pepper, diced (any color)
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 1 bay leaf
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 4 cups vegetable broth
• Salt to taste
• Fresh parsley, chopped (for garnish)
• Cooked rice (for serving)
• Sliced oranges (for serving)

Cooking Instructions:

1. Prepare the Beans: Start by soaking the black beans, kidney beans, and pinto beans in water overnight. This helps to soften the beans and reduce cooking time. After soaking, drain and rinse the beans before setting them aside for later use.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until the onion becomes translucent and fragrant. This step builds the flavor base for the feijoada.
3. Add the Remaining Vegetables: Stir in the diced carrots, bell pepper, zucchini, and sliced mushrooms. Cook for an additional 5-7 minutes, allowing the vegetables to soften slightly and develop their flavors.
4. Combine Beans and Spices: Add the soaked beans to the pot along with the bay leaf, smoked paprika, cumin, dried thyme, and black pepper. Mix everything well to guarantee the beans and vegetables are evenly coated with the spices.
5. Add Vegetable Broth: Pour in the vegetable broth, stirring to combine all the ingredients. Bring the mixture to a boil, and then reduce the heat to low. Cover the pot and let it simmer for about 45-60 minutes, or until the beans are tender and the flavors have melded together.
6. Season and Serve: After the cooking time, check for seasoning and add salt to taste. Remove the bay leaf before serving. Ladle the Vegetarian Feijoada into bowls and garnish with freshly chopped parsley. Serve hot with cooked rice and sliced oranges on the side.

Extra Tips:

For added depth of flavor, consider adding a splash of soy sauce or liquid smoke during the cooking process. This can help mimic the traditional smoky flavors found in meat-based feijoada.

You can also customize the vegetables based on your preferences or what you have on hand. Additionally, letting the feijoada sit for a few hours or overnight in the refrigerator will enhance the flavors even more, making leftovers a delicious treat!

Feijoada Carioca

Feijoada Carioca is a traditional Brazilian dish that embodies the rich and vibrant culture of Rio de Janeiro. This hearty stew is a delightful blend of black beans, assorted meats, and spices, resulting in a meal that’s both comforting and flavorful. Often enjoyed during special occasions and family gatherings, feijoada is typically served with rice, collard greens, and orange slices, creating a perfect balance of flavors and textures.

Making Feijoada Carioca requires a bit of preparation and cooking time, but the end result is incredibly rewarding. The combination of smoked meats and sausages, along with the slow-cooked beans, creates a dish that’s deeply satisfying and full of depth. While there are many variations of feijoada across Brazil, the Carioca style is particularly beloved for its robust flavors and the way it brings people together around the dining table.

Ingredients (Serves 4-6)

• 500g black beans
• 150g pork belly, diced
• 150g smoked sausage, sliced
• 150g chorizo sausage, sliced
• 150g beef brisket, cubed
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon black pepper
• 1 teaspoon paprika
• Salt, to taste
• 2 tablespoons olive oil
• 4 cups water
• 2 oranges, cut into wedges (for serving)
• 300g collard greens, chopped (for serving)
• Cooked white rice (for serving)

Cooking Instructions

1. Soak the Beans: Begin by rinsing the black beans under cold water. Place them in a large bowl and cover with water. Let them soak overnight to soften. This step is vital for achieving the right texture in your feijoada.
2. Prepare the Meats: In a large pot, heat the olive oil over medium heat. Add the diced pork belly and cook until it starts to render fat and becomes crispy. Then, add the smoked sausage, chorizo, and beef brisket. Brown the meats on all sides for about 5-7 minutes. This step adds depth of flavor to the dish.
3. Sauté Aromatics: After the meats are browned, add the chopped onion and minced garlic to the pot. Stir and cook until the onion becomes translucent, about 3-4 minutes. The aromatic base is essential for infusing the feijoada with rich flavors.
4. Cook the Beans: Drain the soaked beans and add them to the pot along with the bay leaves, black pepper, paprika, and salt. Pour in 4 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 to 3 hours, stirring occasionally. The beans should be tender and the flavors well combined.
5. Prepare Collard Greens: While the feijoada is simmering, prepare the collard greens. In a separate pan, heat a tablespoon of olive oil over medium heat. Add the chopped collard greens and sauté for about 5 minutes until wilted. Season lightly with salt.
6. Serve the Feijoada: Once the feijoada is cooked and thickened to your liking, taste and adjust seasoning if necessary. Serve it hot over a scoop of cooked white rice, alongside sautéed collard greens and orange wedges for a revitalizing contrast.

Extra Tips

For an even more authentic Feijoada Carioca, consider adding additional meats such as beef short ribs or smoked ham hocks, which can enhance the flavor profile.

It’s also a great idea to prepare the feijoada a day in advance; allowing it to rest overnight will deepen the flavors even further.

When serving, encourage your guests to mix the components on their plates, creating a personalized and communal dining experience. Enjoy the vibrant flavors of Brazil!

Feijoada Mineira

Feijoada Mineira is a beloved Brazilian stew that showcases the rich culinary heritage of the country, especially in the state of Minas Gerais. This hearty dish is traditionally made with black beans, a variety of meats, and often served with accompaniments like rice, collard greens, and orange slices. The origins of feijoada are tied to the rich blend of cultures in Brazil, combining influences from African, Portuguese, and indigenous Brazilian cuisines. The result is a comforting meal that’s perfect for gatherings or family dinners, making it a staple in many Brazilian households.

Making Feijoada Mineira is a labor of love that requires some preparation, but the end result is well worth the effort. The combination of flavors from the various meats, the earthiness of the black beans, and the spices create a symphony of tastes that will tantalize your palate. This recipe serves 4-6 people, making it an excellent choice for a family feast or a friendly gathering where you can share the warmth and richness of Brazilian culture.

Ingredients

• 1 lb (450 g) black beans
• 1/2 lb (225 g) pork shoulder, cut into chunks
• 1/2 lb (225 g) smoked sausage, sliced
• 1/2 lb (225 g) chorizo, sliced
• 1/2 lb (225 g) beef, cut into chunks
• 1/4 lb (115 g) bacon, chopped
• 1 onion, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon paprika
• Salt and black pepper to taste
• 4 cups water
• 2 cups cooked white rice (for serving)
• 1 bunch collard greens, chopped (for serving)
• Orange slices (for serving)

Cooking Instructions

1. Soak the Beans: Begin by soaking the black beans in a large bowl of water overnight. This helps to soften the beans and reduce cooking time. If you’re short on time, you can also use the quick soak method by boiling the beans for 2 minutes, then letting them sit for 1 hour.
2. Cook the Meats: In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot. Add the pork shoulder, beef, and sausages to the pot, browning them on all sides for about 5-7 minutes. This step enhances the flavor of the meat and adds depth to the stew.
3. Sauté the Aromatics: Once the meats are browned, add the diced onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant, stirring occasionally to prevent burning.
4. Add the Beans and Seasonings: Drain the soaked black beans and add them to the pot along with the bay leaves, paprika, salt, and pepper. Pour in 4 cups of water, ensuring that the beans and meats are submerged. Stir everything together to combine the ingredients.
5. Simmer the Stew: Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover the pot and cook for about 1.5 to 2 hours, stirring occasionally. The stew is ready when the beans are tender, and the flavors have melded beautifully. If it becomes too thick, you can add a bit more water.
6. Prepare the Collard Greens: While the feijoada is simmering, prepare the collard greens. In a separate pan, sauté the chopped collard greens in a bit of olive oil over medium heat for about 5 minutes until they’re tender. Season with salt to taste.
7. Serve: Once the feijoada is cooked, remove the bay leaves and check the seasoning, adjusting if necessary. Serve the feijoada hot over a bed of cooked white rice, accompanied by the sautéed collard greens and slices of fresh orange on the side.

Extra Tips

When preparing Feijoada Mineira, consider using a variety of meats to enhance the flavor profile of the dish. You can also add ingredients like dried beef or other sausages typical of Brazilian feijoada.

Cooking the stew a day ahead can deepen the flavors, as they continue to meld overnight. Always remember to serve feijoada with plenty of rice, collard greens, and oranges to balance the richness of the dish. Enjoy your culinary journey into Brazilian cuisine!

Spicy Feijoada

Feijoada is a traditional Brazilian stew that features black beans and a variety of meats, making it a hearty and satisfying dish. The spicy version of this beloved recipe adds a kick that elevates the flavors and brings a delightful warmth to the palate. This dish is typically simmered for several hours, allowing the ingredients to meld together beautifully, creating a rich and robust flavor profile that’s perfect for gatherings or cozy family dinners.

To prepare a spicy feijoada, you’ll start by selecting a blend of meats, including pork, beef, and sausage, which are essential for achieving that authentic taste. Additionally, the use of spices like cayenne pepper and chili powder will give the dish its signature heat. Serve the feijoada with traditional accompaniments such as rice, collard greens, and orange slices to balance the richness of the stew and enhance the overall dining experience.

Ingredients (Serves 4-6):

• 1 cup black beans, soaked overnight
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 pound pork shoulder, cut into cubes
• 1 pound beef brisket, cut into cubes
• 1 smoked sausage, sliced
• 1 chorizo sausage, sliced
• 1 tablespoon cayenne pepper (adjust to taste)
• 1 tablespoon chili powder
• 2 bay leaves
• 4 cups chicken broth
• Salt and pepper to taste
• Cooked white rice, for serving
• Collard greens, for serving
• Orange slices, for garnish

Cooking Instructions:

1. Prepare the Beans: Drain and rinse the soaked black beans. Place them in a large pot, cover with fresh water, and bring to a boil. Reduce the heat and let them simmer for about 30-45 minutes until tender, then drain and set aside.
2. Sauté the Aromatics: In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Brown the Meats: Add the pork shoulder and beef brisket to the pot, and cook for about 8-10 minutes, browning on all sides. This step builds a deep flavor that will enhance the final dish.
4. Add the Sausages: Stir in the sliced smoked and chorizo sausages, allowing them to cook for another 5 minutes. The sausages will release their flavors, adding depth to the stew.
5. Season the Mixture: Sprinkle in the cayenne pepper, chili powder, bay leaves, salt, and pepper. Stir well to guarantee the spices are evenly distributed throughout the meat mixture.
6. Combine with Beans and Broth: Add the cooked black beans and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours. Stir occasionally to prevent sticking and allow the flavors to meld.
7. Adjust Seasoning: After simmering, taste the feijoada and adjust the seasoning if necessary, adding more salt, pepper, or cayenne pepper for additional heat.
8. Serve: Remove the bay leaves before serving. Ladle the spicy feijoada into bowls and serve with cooked white rice, sautéed collard greens, and orange slices on the side.

Extra Tips:

To make your spicy feijoada even more flavorful, consider marinating the meats in the spices and some of the broth for a few hours or overnight before cooking. This will help the flavors penetrate deeper into the meat.

Additionally, feel free to customize the types of sausages and meats based on your preference or availability. If you enjoy a thicker stew, allow it to simmer uncovered for the last 30 minutes to reduce the liquid further. Enjoy your cooking!

Feijoada With Sausages

Feijoada is a traditional Brazilian stew that’s hearty, flavorful, and deeply satisfying. It’s a dish that brings together various types of meat, beans, and spices, creating a wonderful harmony of flavors. Feijoada is often enjoyed during gatherings and special occasions, but it can also be made at home to warm your family on a chilly night. This version includes sausages, which add an extra depth of flavor and a delightful texture to the dish.

The key to a great Feijoada lies in the slow cooking process, which allows the ingredients to meld together beautifully. The combination of black beans, smoked sausages, and a variety of meats creates a dish that’s rich and savory. Serve it with rice, collard greens, and orange slices for a complete and satisfying meal. Whether you’re familiar with Brazilian cuisine or trying it for the first time, this Feijoada with sausages will surely become a favorite.

Ingredients (Serves 4-6)

• 1 lb black beans (dry)
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 lb smoked sausage, sliced (such as chorizo or kielbasa)
• 1 lb pork shoulder, cut into chunks
• 1 lb beef brisket, cut into chunks
• 2 bay leaves
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 cups chicken broth
• 1 bunch collard greens, chopped (for serving)
• Cooked rice (for serving)
• Orange slices (for serving)

Cooking Instructions

1. Prepare the Beans: Rinse the black beans under cold water and soak them in a large bowl with water for at least 8 hours or overnight. This helps to soften them and reduce cooking time. After soaking, drain the beans and set aside.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
3. Brown the Meats: Add the sliced smoked sausage, pork shoulder, and beef brisket to the pot. Cook for about 8-10 minutes, stirring occasionally, until the meats are browned on all sides. This step adds flavor and depth to the stew.
4. Combine Ingredients: Add the soaked black beans to the pot along with the bay leaves, smoked paprika, cumin, salt, and pepper. Pour in the chicken broth and stir well to combine all the ingredients. Bring the mixture to a gentle boil.
5. Simmer the Stew: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2-3 hours. Stir occasionally, and check the consistency of the beans and meats. If the stew becomes too thick, you can add more broth or water as needed.
6. Finish and Serve: Once the meats are tender and the flavors have melded together, remove the bay leaves. Adjust the seasoning with more salt and pepper if needed. Serve the Feijoada hot, accompanied by cooked rice, chopped collard greens, and orange slices on the side.

Extra Tips

For an even more authentic touch, you can add additional types of meats such as smoked pork ribs or bacon. Feel free to adjust the spices and seasoning to suit your taste preferences.

If you want to save time, you can use canned black beans, but make sure to adjust the cooking time accordingly. Remember to let the stew sit for a while before serving; like many stews, it often tastes even better the next day as the flavors continue to develop. Enjoy your Feijoada with a side of good company!

Slow-Cooked Feijoada

Feijoada is a traditional Brazilian stew that’s often considered the country’s national dish. It’s rich, hearty, and packed with flavor, typically made with black beans and a variety of salted meats, sausages, and spices. The dish is usually served with rice, orange slices, and farofa (toasted cassava flour), making it a complete and satisfying meal.

Slow-cooking the ingredients allows the flavors to meld beautifully, resulting in a comforting dish that’s perfect for gatherings or family dinners. This slow-cooked version of Feijoada allows you to prepare a delicious meal with minimal effort. By letting the ingredients simmer together over several hours, you’ll achieve deep flavors and tender meat. It’s a wonderful way to enjoy a taste of Brazil right in your own home. Gather your ingredients, set your slow cooker, and get ready for a meal that will impress your family and friends.

Ingredients (Serves 4-6)

• 1 pound black beans, soaked overnight and drained
• 1 pound pork shoulder, cut into chunks
• 1 pound smoked sausage, sliced (like chorizo or linguiça)
• 1/2 pound bacon, chopped
• 1 onion, diced
• 4 cloves garlic, minced
• 1 bell pepper, diced
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• Salt to taste
• Cooked white rice (for serving)
• Orange slices (for garnish)
• Farofa (toasted cassava flour, for serving)

Cooking Instructions

1. Prepare the Ingredients: Start by soaking the black beans overnight in water. This helps soften them and reduces cooking time. Drain and set aside. Chop the pork shoulder, slice the sausage, and chop the bacon, onion, bell pepper, and garlic.
2. Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until it’s crispy and browned. This will render out the fat, adding flavor to the dish. Once cooked, use a slotted spoon to transfer the bacon to the slow cooker, leaving the drippings in the skillet.
3. Sauté the Vegetables: In the same skillet with the bacon drippings, sauté the diced onion, minced garlic, and bell pepper for about 5 minutes until they’re softened and fragrant. Transfer them to the slow cooker.
4. Layer the Ingredients: In the slow cooker, layer the soaked black beans, chunks of pork shoulder, sliced sausage, cooked bacon, sautéed vegetables, bay leaves, cumin, paprika, black pepper, and salt. Pour the chicken broth over all the ingredients, ensuring everything is submerged.
5. Slow Cook: Cover the slow cooker and set it to low heat. Cook for 7-8 hours or until the meat is tender and the flavors have melded together beautifully. If you’re short on time, you can set it to high and cook for about 4-5 hours.
6. Finish and Serve: Once the cooking time is up, remove the bay leaves and taste the feijoada, adjusting the seasoning with more salt if needed. Serve the feijoada hot over a bed of white rice, garnished with orange slices and a sprinkle of farofa on the side.

Extra Tips

For an even richer flavor, consider adding additional smoked meats or varying the types of sausages used. This dish can be made a day in advance; the flavors will deepen and improve when reheated.

If you prefer a thicker stew, you can mash some of the beans after cooking to create a creamier consistency. Keep in mind that feijoada is traditionally served with a side of collard greens and is best enjoyed with friends and family.

Feijoada With Smoked Meat

Feijoada, a traditional Brazilian stew, is a hearty and flavorful dish that brings together various meats, beans, and spices, reflecting the rich culinary heritage of the country. This version, featuring smoked meat, adds a depth of flavor that elevates the dish even further. The combination of tender black beans, smoky meats, and a medley of spices creates a comforting meal perfect for family gatherings or special occasions.

Cooking feijoada can be a labor of love, but the results are worth the effort. This dish is best when allowed to simmer slowly, allowing the flavors to meld beautifully. Serve it with rice, orange slices, and a sprinkle of fresh cilantro for a complete experience that captures the essence of Brazilian cuisine. Let’s explore the recipe!

Ingredients (serves 4-6):

• 1 lb black beans, soaked overnight
• 1 lb smoked sausage, sliced (such as linguica or chorizo)
• 1 lb smoked pork shoulder, cubed
• 4 oz smoked bacon, chopped
• 1 onion, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 4 cups chicken or beef broth
• Cooked white rice, for serving
• Orange slices, for garnish
• Fresh cilantro, for garnish

Cooking Instructions:

1. Prepare the Beans: Drain and rinse the soaked black beans. In a large pot or Dutch oven, add the beans and cover them with water. Bring to a boil, then reduce heat and simmer for about 30 minutes until slightly tender. Drain and set aside.
2. Cook the Meats: In the same pot, heat olive oil over medium heat. Add the chopped bacon and cook until crispy. Then, add the smoked sausage and pork shoulder, browning them on all sides for about 5-7 minutes. This step enhances the flavors of the meats.
3. Sauté Aromatics: Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 3-4 minutes. This will add a wonderful aroma and flavor base to your feijoada.
4. Combine Ingredients: Return the drained black beans to the pot with the meats. Add the bay leaves, smoked paprika, cumin, salt, and black pepper. Stir well to combine all ingredients.
5. Add Broth and Simmer: Pour in the chicken or beef broth, ensuring that all the ingredients are submerged. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the flavors are well combined.
6. Final Touches: Once the feijoada is cooked, taste and adjust seasoning if necessary. Remove the bay leaves before serving.
7. Serve: Ladle the feijoada into bowls and serve hot over cooked white rice. Garnish with fresh orange slices and cilantro for added flavor and freshness.

Extra Tips: When making feijoada, feel free to customize the types of smoked meats based on your preference or what you have on hand. Common additions include smoked ribs or even beef jerky for extra smokiness.

Allowing the stew to sit for a few hours or even overnight will enhance the flavors even more, making it a great dish to prepare in advance. Enjoy your feijoada with a side of sautéed collard greens for a traditional touch!

Feijoada With Sweet Potatoes

Feijoada is a traditional Brazilian dish that embodies the rich culinary heritage of the country. This hearty stew is typically made with black beans and a variety of meats, simmered slowly to develop robust flavors. When paired with sweet potatoes, the dish takes on a delightful twist, balancing the savory elements with the natural sweetness of the potatoes. This version isn’t only comforting and satisfying but also offers a nutritious alternative to the classic recipe, making it a perfect choice for family dinners or gatherings.

Cooking feijoada with sweet potatoes is a straightforward process that allows the unique flavors to meld beautifully. As the beans cook down and take on the essence of the meats, the sweet potatoes become tender and absorb some of the savory broth. This version of feijoada is sure to impress your guests and provide a taste of Brazil right in your home. Serve it with rice, orange slices, and a sprinkle of fresh parsley for a complete meal that’s both flavorful and visually appealing.

Ingredients (Serves 4-6)

• 1 cup black beans, soaked overnight
• 1 lb pork shoulder, cubed
• 1/2 lb chorizo sausage, sliced
• 1/2 lb smoked sausage, sliced
• 1 onion, diced
• 4 cloves garlic, minced
• 2 sweet potatoes, peeled and cubed
• 4 cups chicken broth
• 2 bay leaves
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)
• Cooked white rice (for serving)
• Orange slices (for serving)

Cooking Instructions

1. Prepare the beans: Begin by draining the soaked black beans and rinsing them under cold water. This helps to remove any excess starch and impurities, making certain that the beans cook evenly.
2. Brown the meats: In a large pot or Dutch oven over medium-high heat, add a splash of oil and brown the pork shoulder cubes until they’re golden on all sides. This step adds depth to the dish through the Maillard reaction, which enhances flavor.
3. Add the sausages: Once the pork is browned, add the chorizo and smoked sausage to the pot. Cook for an additional 5-7 minutes until the sausages are slightly crispy and have released their oils, which will contribute to the overall flavor of the feijoada.
4. Sauté the aromatics: Next, add the diced onion and minced garlic to the meat mixture. Sauté for about 3-4 minutes until the onion is translucent and fragrant, allowing the flavors to meld together.
5. Add the beans and broth: Stir in the soaked black beans, followed by the chicken broth. Make certain that the beans are fully submerged in liquid. This step is essential as it allows the beans to cook properly and absorb the flavors from the meat.
6. Incorporate seasonings: Add the bay leaves, cumin, black pepper, and salt to the pot. Stir well to combine all the ingredients, making sure the seasonings are evenly distributed throughout the stew.
7. Simmer the stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beans are tender and the flavors have developed. Stir occasionally to prevent sticking.
8. Add sweet potatoes: About 30 minutes before serving, add the cubed sweet potatoes to the pot. This allows them to cook through without becoming mushy, providing a sweet contrast to the savory stew.
9. Serve: Once the feijoada is ready, taste and adjust seasoning if necessary. Serve hot over cooked white rice, garnished with fresh parsley and accompanied by orange slices for a rejuvenating touch.

Extra Tips

When cooking feijoada, feel free to customize the recipe by adding other meats such as beef or even chicken for a different flavor profile. Additionally, soaking the beans overnight not only shortens the cooking time but also aids in digestion.

To enhance the dish further, try serving it with a side of collard greens sautéed in garlic, which is a traditional accompaniment in Brazil. Finally, don’t hesitate to cook the feijoada a day in advance; the flavors often deepen and improve upon resting overnight, making it even more delicious when reheated.

Feijoada With Collard Greens

Feijoada is a traditional Brazilian stew that highlights the rich flavors of black beans and a variety of meats, showcasing the country’s diverse culinary heritage. This hearty dish is often enjoyed during family gatherings or festive occasions, and it embodies the spirit of sharing and togetherness that’s central to Brazilian culture.

When paired with sautéed collard greens, feijoada becomes a balanced meal that combines protein, fiber, and essential nutrients, making it both delicious and nourishing.

The preparation of feijoada can vary from region to region, but the essence of the dish remains the same. In this recipe, you’ll learn how to create a classic feijoada with collard greens, ensuring that the flavors meld beautifully while the ingredients complement one another. Serve it with fluffy white rice and sliced oranges to enhance the overall experience and add a revitalizing touch to the rich stew.

Ingredients (serves 4-6 people):

• 1 lb black beans
• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 lb pork shoulder, cut into cubes
• 1/2 lb smoked sausage, sliced
• 1/2 lb chorizo, sliced
• 1/4 lb bacon, diced
• 2 bay leaves
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 bunch collard greens, stems removed and leaves chopped
• 1 tablespoon lemon juice
• Cooked white rice, for serving
• Orange slices, for garnish

Cooking Instructions:

1. Soak the Beans: Begin by rinsing the black beans under cold water and soaking them in a large bowl overnight. This will help to soften the beans and reduce cooking time. If you’re short on time, you can also use the quick-soak method by bringing the beans to a boil for 2 minutes, then letting them sit for an hour.
2. Cook the Meats: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced bacon and cook until crispy. Then, add the pork shoulder cubes and brown them on all sides. Follow with the sliced smoked sausage and chorizo, allowing them to cook for a few minutes until they’re browned and fragrant.
3. Sauté Aromatics: Once the meats are browned, add the diced onion and minced garlic to the pot. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes. This step builds a flavor base for the stew.
4. Combine Ingredients: Drain the soaked black beans and add them to the pot along with the bay leaves, paprika, cumin, salt, and pepper. Pour in enough water or broth to cover the beans and meats. Stir well to combine all the ingredients.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 1.5 to 2 hours, or until the beans are tender and the flavors have melded together. Stir occasionally and add more water if necessary to prevent sticking.
6. Prepare Collard Greens: While the feijoada is simmering, heat a separate skillet over medium heat. Add a small amount of olive oil, then add the chopped collard greens. Sauté for 5-7 minutes until they’re tender. Remove from heat and drizzle with lemon juice, seasoning with salt and pepper to taste.
7. Serve the Dish: Once the feijoada is ready, remove it from the heat and discard the bay leaves. Serve the stew hot, accompanied by sautéed collard greens, fluffy white rice, and garnished with fresh orange slices. Enjoy this hearty meal with family and friends!

Extra Tips:

When cooking feijoada, feel free to customize the meats according to your preference or availability. You can also add additional spices or herbs to enhance the flavor.

If you want a thicker stew, mash some of the beans against the side of the pot to release their starch. Additionally, making the stew a day in advance can improve the flavors, as they’ll continue to develop overnight. Store any leftovers in an airtight container in the refrigerator, and it will taste even better the next day!

One-Pot Feijoada

Feijoada is a traditional Brazilian stew that’s hearty, flavorful, and deeply satisfying. It’s typically made with black beans and a variety of meats, often including pork and beef, and is traditionally served with rice, collard greens, and orange slices. This one-pot version simplifies the cooking process while still delivering the rich, smoky flavors that make feijoada so beloved.

Perfect for family gatherings or a cozy dinner at home, this dish showcases the essence of Brazilian cuisine and is certain to impress your guests.

This one-pot feijoada isn’t only convenient but also allows all the ingredients to meld together beautifully, creating a harmonious blend of tastes and textures. The combination of spices, meats, and beans creates a dish that’s both comforting and filling.

Whether you’re familiar with Brazilian cooking or trying it for the first time, this recipe will guide you through the process to create a delectable feijoada that everyone will enjoy.

Ingredients (Serves 4-6):

• 1 pound black beans, soaked overnight
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 pound pork shoulder, cut into 1-inch cubes
• 1/2 pound chorizo sausage, sliced
• 1/2 pound smoked sausage, sliced
• 1/2 pound beef brisket, cut into 1-inch cubes
• 4 cups chicken broth
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups cooked white rice (for serving)
• Fresh collard greens, sautéed (for serving)
• Orange slices (for garnish)

Cooking Instructions:

1. Prepare the Beans: Drain the soaked black beans and set aside. This step is important as it guarantees the beans are tender and ready to absorb the flavors of the stew.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onions are soft and translucent, about 5 minutes. This will build the flavor base for your feijoada.
3. Brown the Meats: Increase the heat to medium-high. Add the pork shoulder, chorizo, smoked sausage, and beef brisket to the pot. Cook until the meats are browned on all sides, approximately 8-10 minutes. Browning the meats adds depth of flavor to the stew.
4. Combine Ingredients: Once the meats are browned, stir in the soaked black beans, chicken broth, bay leaves, cumin, and smoked paprika. Season with salt and pepper to taste. Ascertain everything is well combined for a uniform flavor throughout the dish.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, or until the beans and meats are tender. Stir occasionally to prevent sticking. This slow cooking process allows the flavors to meld perfectly.
6. Final Seasoning and Serve: Once cooked, taste and adjust the seasoning if necessary. Remove the bay leaves before serving. Serve the feijoada hot over white rice, with sautéed collard greens on the side and garnish with fresh orange slices.

Extra Tips:

For an even richer flavor, consider adding smoked meat options like ham hocks or bacon. If you want to make it spicier, you can include a chopped jalapeño or a few dashes of hot sauce.

Make sure to soak the beans overnight to guarantee they cook evenly and become tender. This dish also tastes better the next day, so it’s a great option for leftovers!

Regional Variations of Feijoada

Feijoada is a hearty and flavorful stew that’s a staple in Brazilian cuisine, originating from the combination of Portuguese and African influences. Traditionally, it’s made with black beans and a variety of cured and smoked meats, creating a rich and satisfying dish that’s perfect for gatherings and celebrations. Each region in Brazil has its own unique twist on feijoada, often incorporating local ingredients and flavors, which contributes to the dish’s diversity.

This particular recipe highlights a classic version of feijoada, showcasing the balance of flavors between the beans, spices, and meats. The slow-cooked nature of the stew allows the ingredients to meld together beautifully, resulting in a dish that offers a warm, comforting experience. Typically served with rice, collard greens, and orange slices, feijoada isn’t only a meal but also a cultural experience that brings people together around the table.

Ingredients (Serves 4-6):

• 1 lb black beans, soaked overnight
• 1 lb pork shoulder, cut into chunks
• 1/2 lb smoked sausage, sliced
• 1/2 lb chorizo, sliced
• 1/2 lb bacon, chopped
• 1 onion, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 4 cups chicken or beef broth
• Salt to taste
• 1 cup orange juice
• 2 tbsp olive oil
• Cooked white rice, for serving
• Fresh collard greens, for serving
• Slices of orange, for garnish

Cooking Instructions:

1. Prepare the Beans: Drain the soaked black beans and rinse them under cold water. This helps to remove some of the starch and prevents the stew from becoming too thick.
2. Brown the Meats: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot. Next, add the pork shoulder and cook until browned on all sides. Follow with the smoked sausage and chorizo, cooking each until they develop a rich color. This step is essential as it builds the flavor base for the stew.
3. Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes. This will infuse the dish with a deep aromatic flavor.
4. Combine Ingredients: Return the browned meats to the pot. Add the drained black beans, bay leaves, cumin, black pepper, and paprika. Stir everything together to coat the beans and meats with the spices.
5. Add Liquid: Pour in the chicken or beef broth and orange juice. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 2-3 hours, stirring occasionally. This long cooking time allows the flavors to meld and the beans to become tender.
6. Final Seasoning: After cooking, taste the feijoada and adjust the seasoning with salt as needed. Remove the bay leaves and discard them.
7. Serve: Serve the feijoada hot over a bed of white rice. Garnish with fresh collard greens and slices of orange on the side to add freshness and balance to the rich stew.

Extra Tips:

When making feijoada, feel free to experiment with different meats based on your preferences or availability. Some variations may include beef or lamb, while vegetarian versions can be made by substituting the meats with mushrooms or other hearty vegetables.

Additionally, letting the feijoada sit for a few hours or even overnight can enhance its flavors, making it even more delicious when reheated. Don’t forget to serve it with traditional accompaniments like farofa (toasted cassava flour) for added texture and flavor!