mainBrazilian

Feijoada

Name: Feijoada
Prep time: 40 min
Cook time: 180 min
Total time: 45 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 700 g Black beans (soaked overnight); 400 g Salted pork (soaked 12 hours); 500 g Smoked pork ribs; 300 g Smoked sausage; 300 g Pork belly; 2 pieces Onions; 6 cloves Garlic; 3 pieces Bay leaves; 2 pieces Oranges; 300 g Collard greens (shredded fine); 600 g Cooked rice; 2 tbsp Neutral oil

Feijoada is a classic Brazilian main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Black beans (soaked overnight), Salted pork (soaked 12 hours), Smoked pork ribs, Smoked sausage, Pork belly, Onions, Garlic, Bay leaves, Oranges, Collard greens (shredded fine), Cooked rice and Neutral oil, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Brazilian cooking, be sure to also explore our recipe for Brazilian Caipirinha.

Difficulty: hardPrep: 40 minCook: 180 minServes 8

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Ingredients

Black beans (soaked overnight)700 g
Salted pork (soaked 12 hours)400 g
Smoked pork ribs500 g
Smoked sausage300 g
Pork belly300 g
Onions2 pieces
Garlic6 cloves
Bay leaves3 pieces
Oranges2 pieces
Collard greens (shredded fine)300 g
Cooked rice600 g
Neutral oil2 tbsp

Step-by-Step Instructions

6 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1♨️ Boil

Boil the salted meat in fresh water for twenty minutes and drain: the last stage of getting the salt out.

Step 2🍲 Simmer

Cover the beans with water three fingers above, add the bay, the ribs and the salted meat, and simmer for an hour and a half.

Step 3

Add the belly and the sausage and give it another hour. The beans should be collapsing and the liquid thickening on its own.

Step 4🍳 Fry

Fry the onion and garlic until golden, add a ladle of beans, mash them and return it all to the pot. That thickens the stew and deepens it.

Step 5🍳 Fry

Fry the greens over a high flame for two minutes with garlic — they should stay bright green and crisp.

Step 6✨ Serve

Serve the beans and meat with the rice, greens and orange segments alongside. Everyone builds their own plate.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Feijoada carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown black beans (soaked overnight) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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