Feijoada Nordestino (Northeastern Brazilian Black B

Name: Feijoada Nordestino (Northeastern Brazilian Black Bean Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 (15 ounce) can black beans, rinsed and drained; 1 onion, diced; 1/4 pound smoked ham, diced; 1/4 pound calabresa (Portuguese smoked sausage), cut into 1/4-inch slices; 4 cloves garlic, minced, divided; 1 1/2 teaspoons salt; 1 tablespoon ground cumin; 1/2 teaspoon ground black pepper; 1 bay leaf; 1 1/2 teaspoons olive oil; 4 leaves collard greens, cut into fine ribbons, or to taste; 1 1/2 cups cassava flour; 1 1/2 teaspoons butter, or to taste; 4 cups cooked white rice; 4 oranges, cut in wedges, or as desired; 1/4 cup coarsely chopped cilantro

Servings: persons

1/2 (15 ounce) can black beans, rinsed and drained
1 onion, diced
1/4 pound smoked ham, diced
1/4 pound calabresa (Portuguese smoked sausage), cut into 1/4-inch slices
4 cloves garlic, minced, divided
1 1/2 teaspoons salt
1 tablespoon ground cumin
1/2 teaspoon ground black pepper
1 bay leaf
1 1/2 teaspoons olive oil
4 leaves collard greens, cut into fine ribbons, or to taste
1 1/2 cups cassava flour
1 1/2 teaspoons butter, or to taste
4 cups cooked white rice
4 oranges, cut in wedges, or as desired
1/4 cup coarsely chopped cilantro

1
Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; cover with water to fill line.
2
Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure until regulator is gently rocking, 5 to 7 minutes. Reduce pressure to low. Cook, adding water halfway if needed, until beans are tender and water is reduced to your liking, about 1 hour.
3
Turn off heat. Let pressure release naturally according to manufacturer's instructions, about 5 minutes. Unlock lid and remove. Let feijoada cool until ready to serve.
4
Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.
5
Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.
6
Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.

1002

kcal

Calories

Fat

201

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 16 ingredients. The key ingredients include: 1/2 (15 ounce) can black beans, rinsed and drained, 1 onion, diced, 1/4 pound smoked ham, diced, 1/4 pound calabresa (Portuguese smoked sausage), cut into 1/4-inch slices, and more.

Yes, Feijoada Nordestino (Northeastern 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 Nordestino (Northeastern Brazilian Black Bean Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions