Feijoada (Brazilian Black Bean Stew) Recipe

Name: Feijoada (Brazilian Black Bean Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) package dry black beans, soaked overnight; 1 1/2 cups chopped onion, divided; 1/2 cup green onions, chopped; 1 clove garlic, chopped; 2 smoked ham hocks; 8 ounces diced ham; 1/2 pound thickly sliced bacon, diced; 1 tablespoon olive oil; 2 bay leaves, crushed; 1/8 teaspoon ground coriander; salt and pepper to taste; 1/2 cup chopped fresh cilantro (optional); 1/4 cup chopped fresh parsley (optional)

Servings: persons

1 (12 ounce) package dry black beans, soaked overnight
1 1/2 cups chopped onion, divided
1/2 cup green onions, chopped
1 clove garlic, chopped
2 smoked ham hocks
8 ounces diced ham
1/2 pound thickly sliced bacon, diced
1 tablespoon olive oil
2 bay leaves, crushed
1/8 teaspoon ground coriander
salt and pepper to taste
1/2 cup chopped fresh cilantro (optional)
1/4 cup chopped fresh parsley (optional)

1
Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
2
While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
3
Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
4
Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (12 ounce) package dry black beans, soaked overnight, 1 1/2 cups chopped onion, divided, 1/2 cup green onions, chopped, 1 clove garlic, chopped, and more.

Yes, Feijoada (Brazilian Black Bean Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Feijoada (Brazilian Black Bean Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions