Feijoada (Brazilian Black Bean & Pork Stew)

• Prep time: 30 minutes (plus overnight bean soaking)

• Cook time: 3 hours

• Total time: 3 hours 30 minutes

• Servings: 8 servings

• Country of Origin: Brazil

• Description: Brazil's national dish—a rich, slow-simmered stew of black beans and various cuts of pork and beef, deeply flavored with garlic, bay leaves, and smoked sausage.

• Presentation & How It's Eaten: Ladled hot over white rice, served alongside sautéed collard greens (couve), toasted cassava flour (farofa), fresh orange slices, and a spicy chili-lime sauce. Eaten with a spoon or fork.

• Ingredients:

  • 1 lb dried black beans (soaked overnight)

  • 1/2 lb salted beef chuck or dried beef (carne-de-sol), cubed

  • 1/2 lb smoked pork ribs

  • 1/2 lb smoked Calabresa sausage or kielbasa, sliced

  • 1/4 lb bacon, diced

  • 1 large yellow onion, finely chopped

  • 6 cloves garlic, minced

  • 3 dried bay leaves

  • 1 tbsp orange zest

  • 8 cups water

  • Salt and black pepper, to taste

• Step-by-Step Directions:

  • Boil Beans & Meats: Drain soaked beans. In a large heavy pot, combine beans, pork ribs, salted beef, bay leaves, and water. Bring to a boil, then reduce heat and simmer covered for 1.5 hours.

  • Add Sausages: Add sliced Calabresa sausage to the pot and continue simmering for another 45 minutes until beans and meats are tender.

  • Cook Aromatics: In a skillet over medium heat, fry diced bacon until crispy. Add chopped onion and garlic; cook for 5 minutes until soft and golden.

  • Temper Stew: Ladle 1 cup of cooked beans into the skillet with the aromatics and mash them with the back of a spoon to create a thick paste. Stir this paste back into the main pot.

  • Thicken & Season: Add orange zest, season with salt and pepper, and simmer uncovered for 20–30 minutes until the stew thickens into a rich broth. Discard bay leaves before serving.

• Optional: Serve with fresh orange slices on the side, which help cut through the richness of the stew.

• Cooking Tips: Mashing a cup of cooked beans and stirring it back into the pot creates a naturally thick, velvety stew base without flour.

• Nutrition Facts:

  • Calories: ~580 kcal

  • Total Fat: 28g

  • Saturated Fat: 10g

  • Cholesterol: 85mg

  • Sodium: 920mg

  • Total Carbohydrates: 42g

  • Dietary Fiber: 12g

  • Sugars: 2g

  • Protein: 42g