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: 6 tablespoons olive oil; 2 lbs pork shoulder, cut into 2 inch pieces; 1 lb dried black beans; 1 lb smoked sausage, cut into 1 inch pieces (such as kielbasa); 8 ounces smoked ham hock; 1 large onion, chopped; 2 bay leaves; 2 garlic cloves; salt & freshly ground black pepper; 1 cup fresh parsley, chopped; 4 cups cooked white rice; pickled jalapeno pepper, for garnish; orange, thinly sliced for garnish

Servings: persons

6 tablespoons olive oil
2 lbs pork shoulder, cut into 2 inch pieces
1 lb dried black beans
1 lb smoked sausage, cut into 1 inch pieces (such as kielbasa)
8 ounces smoked ham hock
1 large onion, chopped
2 bay leaves
2 garlic cloves
salt & freshly ground black pepper
1 cup fresh parsley, chopped
4 cups cooked white rice
pickled jalapeno pepper, for garnish
orange, thinly sliced for garnish

1
In a large Dutch oven, heat 2 tablespoons oil over medium high heat; add pork pieces and cook, turning, until browned, about 8 minutes.
2
Add 8 cups water, beans, sausage, ham hock, 1/2 cup onion, bay leaves, garlic, and bring to a boil; lower heat and simmer until the beans are tender, about 2 1/2 hours (add water, as needed, to keep the pork and beans submerged).
3
During the last 20 minutes of cooking, in a large skillet, heat 1/4 teaspoon olive oil over medium heat and add onions, cooking until carmelized, about 15 minutes.
4
Transfer 1 1/2 cups of the cooked beans to the skillet with the carmelized onions and mash; stir back into the stew and cook another 30 minutes.
5
To serve, remove the bay leaves and garlic; season with salt and pepper and garnish with chopped parsley.
6
Serve with white rice, pickled jalapeno, and slice oranges.

1762

kcal

Calories

Fat

197

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: 6 tablespoons olive oil, 2 lbs pork shoulder, cut into 2 inch pieces, 1 lb dried black beans, 1 lb smoked sausage, cut into 1 inch pieces (such as kielbasa), 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