FEIJOADA is a Brazilian black bean and pork stew served with white rice, farofa (toasted cassava flour), couve a mineira (pan-fried collard greens), and orange slices. It is the national dish of my home country, Brazil. Our feijoada recipe can be made 3 ways: on the stovetop, in the slow cooker, and in the pressure cooker. So come along and learn from this Brazilian native and chef just how to make the best feijoada that you will ever have!
If you love black beans and pork, you’ll go cuckoo crazy for feijoada. It’s hearty, comforting, and full of soul… It is THE soul food of Brazil.
FEIJOADA FAQ’S
HOW DO YOU PRONOUNCE FEIJOADA, THE NATIONAL DISH OF BRAZIL?
Feijoada (Portuguese pronunciation: fāˈjwädə) comes from the word “feijão” which means “beans.” But it is not to be confused with feijoa, which is a fruit related to guavas.
WHAT IS BRAZILIAN FEIJOADA MADE WITH?
The traditional Brazilian feijoada is made with black beans and pork trimmings such as pig’s ears, trotters, and tails, as well as ham hocks, all stewed together on the stovetop. However, the modern feijoada recipe takes black beans and some pork meats such as bacon, ribs, sausage (chouriço or linguiça), chunks of pork loin, and sometimes beef meats such as carne seca (jerked beef). The beans and meats are stewed together with seasonings, commonly in a pressure cooker.
In contrast, vegan or vegetarian feijoada calls for black beans and vegetables. These can be stewed together in a slow cooker, pressure cooker, or on the stovetop.
BRIEF HISTORY OF FEIJOADA
Historians argue over its origins. Some say feijoada was invented in Portugal, and then later the settlers brought it to their colonies, such as Brazil and Mozambique. Others assure us that it was slaves in Brazil that created the authentic feijoada — they cooked leftover beans with humble cuts of meats that their owners didn’t want to, such as pig’s ears, tail, tongue, and trotters.
To make matters worse, the place of origin within Brazil is also in disput. Some attest that feijoada comes from Pernambuco state (there is mention of it in 1827 in a local newspaper), while others say that it comes from Bahia.
Whatever its place of origin, feijoada is Brazil’s national dish, enjoyed the entire year by people from all social classes.
WHERE DOES THE RECIPE FOR FEIJOADA COME FROM?
Some affirm that the recipe for feijoada comes from Portugal, while others say it comes from Brazil. The fact is, there are different versions of the dish both in Brazil and Portugal, as well as a version in Angola, Mozambique, East Timor, and Macau.
Feijoada is also related of the French cassoulet.
WHAT IS BRAZIL’S NATIONAL DISH?
Feijoada is the national dish of Brazil, my home country! The recipe varies from place to place in Brazil, but it’s enjoyed all over Brazil the whole year round.
WHAT DOES FEIJOADA TASTE LIKE?
It tastes like smoked black beans due the pork meats it contains. It is earthy and savory, with a thick bean broth and chunky meats.
WHAT DO YOU SERVE BRAZILIAN FEIJOADA WITH?
Serve feijoada with white rice, Farofa (toasted cassava flour), Couve a Mineira (sauteed collard greens), vinagrete (mild pico de gallo), and orange slices. Boiled cassava, yuca fries, and deep fried bananas are also sometimes served as side dishes for feijoada.
WHAT DRINK IS FEIJOADA SERVED WITH IN BRAZIL?
You serve it with caipirinha – Brazil’s national cocktail, which is made of mashed lime wedges with sugar, ice, and cachaca. For a virgin drink, serve feijoada with Brazilian limeade.
WHEN TO EAT FEIJOADA?
Weekends are the time when Brazilian feijoada is most frequently served. The main reason why is because it takes some time to cook the feijoada itself, as well as the side dishes to go with it. Another reason why is because it is a heavy dish that requires an extended lunch period to digest.
Some bars and self-service restaurants in Rio and São Paulo serve feijoada completa on Wednesdays and Saturdays. However, these are not only the days that feijoada is enjoyed in Brazil.
Brazilian Carnival is another great occasion to enjoy feijoada.
WHAT IS CHOURIÇO SAUSAGE?
Chouriço is a dry smoked Portuguese sausage made of pork meat and fat, seasonings such as salt and paprika, and depending on the type, onion (chouriço de cebola), blood (chouriço de sangue), or wine (chouriço de manu).
It is not to be confused with Spanish chorizo, a sausage made of pork meat and pork fat, garlic, and pimentón – a smoked paprika. It can be either picante (spicy) or dulce (sweet), depending on the type of pimentón used.
WHAT’S THE DIFFERENCE BETWEEN CHOURIÇO AND LINGUIÇA?
Chouriço is spicy sausage while linguiça is mild.
Although both chouriço and linguiça are both Portuguese smoked sausages made with garlic and paprika, chouriço is spicy while linguiça is mild. Both can be used to make Brazilian feijoada.
Like chouriço, linguiça also has a variant called linguiça calabresa, made with Calabrese pepper by Italian immigrants. This type is used in pizzas and is spicier than Portuguese linguiça.
WHAT IS VINAGRETE (BRAZILIAN VINAIGRETTE)?
Vinagrete is the Brazilian equivalent of pico de gallo. It is made with chopped onion, tomato, bell pepper, and cilantro mixed with oil and lime juice. Unlike its Mexican cousin, pico de gallo, it is mild because it contains no jalapeños. It is one of the sides that go along with feijoada.
THE DIFFERENCE BETWEEN PORTUGUESE FEIJOADA AND BRAZILIAN FEIJOADA
In Portugal feijoada is made with either navy beans (Minho e Douro Litoral) or red kidney beans (Trás-os-Montes). There feijoada also features vegetables (carrots, cabbage, tomatoes) in addition to the beef/pork meats.
In contrast, in Brazil feijoada is mostly made with black beans (although in Bahia it can be made with pinto beans). The beans are stewed mostly with pork meats, and sometimes cuts of beef. The only vegetables in the dish are those that compose the Brazilian version of sofrito, consisting of garlic, onion, and bay leaf.
TYPES OF FEIJODA AROUND THE WORLD
- Brazilian feijoada – made of black beans and pork meats (and sometimes beef cuts).
- Portuguese feijoada à transmontana, with red kidney beans, pork meats, and vegetables such as cabbage and carrots,
- Portuguese feijoada poveira— made of cannellini beans, pork and beef meats, and veggies such as carrots and tomatoes.
- Mozambican feijoada à moda do Ibo— made of crowder peas, chicken and shrimp.
- Brazilian maniçoba,, also known as “feijoada paraense,” is a stew from the Amazonian region made of manioc leaves (instead of beans), pork meats and beef cuts.
- Angolan Feijoada, made of butter beans, fumbwa green leaves, veggies, chicken and chouriço.
- Macanese feijoada, made of red kidney beans, pork trimmings, and veggies.
- Goan feijoada, with red kidney beans, masala, curry leaves, green chillies, and beef/pork sausage.
- Timorese feijoada, stewed with white beans, pork meats ,and veggies.
Some list cachupa as a variation of feijoada, but it is a dish from Cabo Verde that is actually closer to Brazilian mungunzá (a bean and corn stew with meats) rather than feijoada.
VARIATIONS OF BRAZILIAN FEIJOADA
- Traditional feijoada – made of black beans and pork trimmings (such as pig’s ears, trotters, and tails)
- Modern Feijoada – this contains black beans, pork meats, and sometimes beef meats. Very common in Rio de Janeiro , Minas Gerais, and most of Brazil.
- Regional feijoadas – there are basic 2 types. A) one made with pinto beans and pork/beef meats in Bahia State. Sometimes plantains, collard greens, potatoes, cabbage, and pumpkin may be added to feijoada there. B) another version, maniçoba, is from Para State, in the Amazonian region, in which no beans are used in the stew. Instead the stew is prepared with manioc leaves and pork/beef meats.
BRAZILIAN FEIJOADA RECIPE INGREDIENTS
- Oil
- Onion
- Garlic
- Black beans
- Water
- Sausage
- Bacon
- Baby pork ribs
- Tomato paste
- Bay leaf
- Salt, pepper, and cumin
- Vinegar
- Cilantro (optional)
HOW TO MAKE FEIJOADA (BRAZILIAN BALCK BEAN AND PORK STEW)
Each of the 3 methods below calls for the same ingredients, but they use different cooking times and techniques. Learn how to cook an easy feijoada stew in the slow cooker, pressure cooker, and on the stovetop.
(OPTIONAL) Soaking: Soak beans with enough water to cover them by 3 inches. Place them in the fridge or leave at room temp overnight (8 hours), adding more water if needed. But you can skip this step by adding 1 teaspoon of baking soda to the beans when cooking.
The first step is to sort and rinse the black beans. Then, follow one of the cooking methods below.
SLOW COOKER FEIJOADA RECIPE
- Heat a large nonstick pan over medium-high heat. Add the bacon and cook for 5-6 minutes, or until browned. Transfer to a large bowl.
- Next, cook the sausage for about 5 minutes, or until browned. Transfer to the bowl with the bacon. If needed, add half of the oil and brown the ribs, about 4 minutes per side. Transfer to the bowl with the bacon and sausage. Reserve.
- Reduce the heat to medium, add the other half of the oil and cook onion for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minute or until fragrant, stirring often.
- Transfer half of the veggie mixture to the slow cooker, stir in beans, water, baking soda (only if you didn’t soak the beans), cumin, the reserved meats, and bay leaf.
- Cover and cook on high for 2-4 hours or on low for 8-10 hours. A half hour before cooking time ends, stir in the other half of the cooked onion/garlic, salt, pepper, and tomato paste. Let cook until beans are tender.
- Remove bay leaf, adjust salt if needed, and stir in vinegar. Transfer about ½ cup of beans with their broth to a blender and blend until smooth. Mix with the feijoada. Sprinkle chopped cilantro on top and serve.
PRESSURE COOKER FEIJOADA RECIPE
- Press the saute function. Once heated, add bacon and cook for 5-6 minutes or until browned. Transfer to a large bowl.
- Next, cook the sausage for about 5 minutes, or until browned. Transfer to the bowl with the bacon. If needed, add half of the oil and brown the ribs, about 4 minutes per side. Transfer to the bowl with the bacon and sausage. Reserve.
- Add the other half of the oil and cook onion for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minute or until fragrant, stirring often.
- Transfer half of the veggie mixture to a small bowl and reserve. Stir in beans, water, baking soda (only if you didn’t soak the beans), cumin, the reserved meats, and the bay leaf in the pressure cooker. Cancel saute.
- Lock lid and cook on high pressure for 30 minutes. Natural release pressure (about 20 minutes) and unlock lid.
- Remove bay leaf, season well with salt and pepper, and stir in both the tomato paste and the vinegar. Transfer about 1/2 cup of beans with their broth to a blender and blend until smooth. Mix with the feijoada. Sprinkle chopped cilantro on top and serve.
STOVETOP FEIJOADA RECIPE
- Heat a large nonstick pot over medium-high heat. Add the bacon and cook for 5-6 minutes or until browned (SEE PIC.1). Transfer to a large bowl.
- Then cook the sausage for about 5 minutes, or until browned (SEE PIC.2). Transfer to the bowl with the bacon.
- If needed, add half of the oil and brown the ribs, about 4 minutes per side (SEE PIC.3). Transfer to the bowl with the bacon and sausage. Reserve.
- Reduce the heat to medium, add the other half of the oil, and cook onion for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minute or until fragrant, stirring often (SEE PIC.4).
- Transfer half of the veggie mixture to a small bowl and reserve. Stir in beans, water, baking soda (only if you didn’t soak the beans), cumin, the reserved meats, and bay leaf.
- Increase heat to high and bring to a boil. Reduce heat to medium-low, stir, and cover. Cook for 60-90 minutes or until beans are almost tender. Stir in the other half of cooked onion/garlic salt, pepper, and tomato paste. Let cook for 10-15 minutes, or until beans are tender.
- Remove bay leaf, adjust salt if needed, and stir in vinegar. Transfer about 1/2 cup of beans with their broth to a blender and blend until smooth. Mix with the feijoada. Sprinkle chopped cilantro on top and serve.
WHAT DOES MASHING/BLENDING COOKED BEANS DO TO THE FEIJOADA STEW?
This is an old secret trick. Brazilians mash or simply blend a small amount of cooked beans in the blender (1/2 to 2 cups depending on the amount of cooked beans) in order too make the feijoada broth thicker. It works because it releases of some of the starch from the beans.
HOW TO STORE FEIJOADA
Store feijoada in an airtight container in the fridge for up to 3-4 days. Freeze it for up to 4 months. Thaw in the fridge and reheat well before serving.
COOK’S NOTES FOR BRAZILIAN FEIJOADA RECIPE
- Feijoada tastes better on the second day.
- The white rice that we serve this black bean and pork stew with is a parboiled long-grain rice.
- You may sub shredded chicken for beef.
- Feijoada is gluten-free, dairy-free, and a high protein dish!
OTHER BEANS RECIPES:
- Vegetarian feijoada
- Feijoada Salad
- Brazilian Minestrone
- Black Beans and Rice
- Pastel de Feijoada
- How to Make Black Beans
PIN & ENJOY!
Feijoada Recipe (Brazilian Black Bean Stew)
FEIJOADA is the best black bean and pork stew that you will ever have. It's the national dish of my home country, Brazil. Our feijoada recipe can be made 3 ways: on the stovetop, in the slow cooker, and in the pressure cooker. It is easy, gluten-free, and most of all, darn delish!
Ingredients
- 1 lb thick cut smoked bacon chopped
- 14 ounces smoked sausage sliced
- 3 pounds pork baby back ribs membrane removed and ribs separated individually
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 6 garlic cloves minced
- 2 pounds dry black beans
- 10 cups water
- 1 teaspoon baking soda (only if beans were NOT soaked overnight)
- 1 teaspoon cumin
- 1 bay leaf
- 2 tbsp salt plus more to taste if needed
- 1 teaspoon ground black pepper
- 2 tbsp tomato paste
- 2 tbsp red wine vinegar improves taste and reduces gassy elements
- 1/4 cup chopped fresh cilantro or parsley optional
Instructions
(OPTIONAL) Soaking: Soak beans with enough water to cover them by 3 inches. Place them in the fridge or leave at room temp overnight (8 hours), adding more water if needed. But you can skip this step by adding 1 teaspoon of baking soda to the beans when cooking.
The first step is to sort and rinse the black beans. Then, follow one of the cooking methods below.
SLOW COOKER FEIJOADA RECIPE:
1) Heat a large nonstick pan over medium-high heat. Add the bacon and cook for 5-6 minutes, or until browned. Transfer to a large bowl.
2) Next, cook the sausage for about 5 minutes, or until browned. Transfer to the bowl with the bacon. If needed, add half of the oil and brown the ribs, about 4 minutes per side. Transfer to the bowl with the bacon and sausage. Reserve.
3) Reduce the heat to medium, add the other half of the oil and cook onion for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minute or until fragrant, stirring often. Transfer half of the veggie mixture to a LARGE slow cooker (8-qt. or larger, or reduce recipe to half to make in a 6-qt. one), stir in beans, water, baking soda (only if you didn’t soak the beans), cumin, the reserved meats, and bay leaf.
4) Cover and cook on high for 2-4 hours or on low for 8-10 hours. A half hour before cooking time ends, stir in the other half of the cooked onion/garlic, salt, pepper, and tomato paste. Let cook until beans are tender.
5) Remove bay leaf, adjust salt if needed, and stir in vinegar. Transfer about ½ cup of beans with their broth to a blender and blend until smooth. Mix with the feijoada. Sprinkle chopped cilantro on top and serve.
PRESSURE COOKER FEIJOADA RECIPE:
1) Press the saute function. Once heated, add bacon and cook for 5-6 minutes or until browned. Transfer to a large bowl.Next, cook the sausage for about 5 minutes, or until browned. Transfer to the bowl with the bacon.
2) If needed, add half of the oil and brown the ribs, about 4 minutes per side. Transfer to the bowl with the bacon and sausage. Reserve.Add the other half of the oil and cook onion for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minute or until fragrant, stirring often. Transfer half of the veggie mixture to a small bowl and reserve.
3) Stir in beans, water, baking soda (only if you didn’t soak the beans), cumin, the reserved meats, and the bay leaf in the pressure cooker. Cancel saute. Lock lid and cook on high pressure for 30 minutes. Natural release pressure (about 20 minutes) and unlock lid.
4) Remove bay leaf, season well with salt and pepper, and stir in both the tomato paste and the vinegar. Transfer about 1/2 cup of beans with their broth to a blender and blend until smooth. Mix with the feijoada. Sprinkle chopped cilantro on top and serve.
STOVETOP FEIJOADA RECIPE:
1) Heat a large nonstick pot over medium-high heat. Add the bacon and cook for 5-6 minutes or until browned (SEE PIC.1). Transfer to a large bowl.Then cook the sausage for about 5 minutes, or until browned (SEE PIC.2). Transfer to the bowl with the bacon.
2) If needed, add half of the oil and brown the ribs, about 4 minutes per side (SEE PIC.3). Transfer to the bowl with the bacon and sausage. Reserve.
3) Reduce the heat to medium, add the other half of the oil, and cook onion for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minute or until fragrant, stirring often (SEE PIC.4). Transfer half of the veggie mixture to a small bowl and reserve. Stir in beans, water, baking soda (only if you didn’t soak the beans), cumin, the reserved meats, and bay leaf. Increase heat to high and bring to a boil.
4) Reduce heat to medium-low, stir, and cover. Cook for 60-90 minutes or until beans are almost tender. Stir in the other half of cooked onion/garlic salt, pepper, and tomato paste. Let cook for 10-15 minutes, or until beans are tender.
5) Remove bay leaf, adjust salt if needed, and stir in vinegar. Transfer about 1/2 cup of beans with their broth to a blender and blend until smooth. Mix with the feijoada. Sprinkle chopped cilantro on top and serve.
Recipe Notes
- NET CARBS: 46 g
- WW FREESTYLE SMART POINTS: 26 (for reducing the amount of points, use turkey bacon and a lean sausage)
- HIGH PROTEIN: 47 g
- HOW TO STORE FEIJOADA
Store feijoada in an airtight container in the fridge for up to 3-4 days. Freeze it for up to 4 months. Thaw in the fridge and reheat well before serving.
- COOK'S NOTES FOR BRAZILIAN FEIJOADA RECIPE
- Feijoada tastes better on the second day.
- The white rice that we serve this black bean and pork stew with is a parboiled long-grain rice.
- Some sides to serve feijoada with are white rice, farofa, sauteed collard greens, vinaigrette salsa (mild pico de gallo), and orange slices.
- You may sub shredded chicken for beef.
- feijoada is gluten-free, dairy-free, and a high protein dish!
tasteofbeirut
This is one dish I fondly remember as my then (now passed) friend Ana made it for us one happy Sunday. What a wonderful meal that was!!! Still mouthwatering when I think of it!
Denise Browning
Joumana: Thanks so much for your comment. I do appreciate it. I am glad that you have lovely memories of this dish, which was shared by your friend Ana. I am so sorry for her passing. I hope you can make and enjoy feijoada again in the future. Congrats on your Saveur nomination!
Claudio
Denise adorei a receita, não vejo a hora de poder usar. Obrigado pelas dicas.
Denise Browning
De nada, Claudio! Espero que você possa fazer e gostar. A felicidade aqui em casa ontem – e também hoje – foi geral!!! 🙂 Um excelente fim de semana para você e sua família.
Moi
just like cassoulet, just black beans instead of white!
Denise Browning
Feijoada is similar to cassoulet indeed.
Monicalee
My mom always served feijoada with fresh sliced peaches and flour of manjoca not sure how it’s spelt. Her and my father are both from Brazil.
Denise Browning
Monicalee: Thanks for stopping by! The flour of mandioca is called farofa. Fresh peaches served with feijoada is a very unusual and personal accompaniment. Traditionally, sliced oranges are served with feijoada. I was born and raised in Brazil and have never ever seen feijoada served with peaches. Wishing you a great weekend!
Chris
I don’t understand what to do with the ham hocks? So you boil them separately and then put them in with the beans? Not just put the hocks in with the beans from the get-go?
Denise Browning
Hi, Chris!
The ham hocks are cooked in separate because they take longer to cook than the beans — and we don’t want wind up with overcooked beans. In addition, ham hocks smell horrible while cooking. 🙂 It is much better to cook them in separate and then add them to the beans according to the instructions.
Gabriel
I’m with Chris on this one. The hocks are already smoked so the cooking time should be a similar amount of time as the beans. By cooking the hocks in a separate pot, you waste all those flavors and marrow that seeps out of them. Same with the brown bits from the bacon and the sausage.
Your recipe is fine as is. But i think your recipe is having folks send some great flavor down the drain.
Denise Browning
The bacon, sausage and their fat is all added to the beans once browned. They are also added to the partially cooked beans and cooked for one hour at least with the beans.
You can place ham hock or, like I did, simply diced ham. The ham hock takes a long time to cook, way longer than the beans. By the time the ham hock has cooked, the beans are too soft. This recipe is quite flavorful. Please give it a try and come for a feedback. Thank you!
Patricia Cox
Hi Denise,
I was lucky enough to live in Brasil for a year (a long, long time ago). I fell in love with feijoada and farofa. I had to make up what I thought was in it when I got back to the US. Black beans have become a staple in my house. My children loved feijoada too. I LOVE your recipe! I have never been able to find farofa though. Any ideas?
Pat
Denise Browning
Hi, Patricia!
Thank you. I am glad that you enjoy our feijoada recipe. Farofa (or the manioc flour used to make the dish) is available in Brazilian markets or on Amazon.com. Please Google local Brazilian markets in your area or order from Amazon.com under ‘Brazilian cassava flour’. There are 2 types: the white and the seasoned (this latter is a favorite of mine). I don’t recommend American brands because their cassava flour are actually tapioca flour — which contains a much finer grain than the Brazilian cassava flour that makes farofa. I hope this helps. Have a delicious week!!!
Betty loudermilk
For 42 years I have searched for this recipe. I visited Rio in ’74. I did not speak Portuguese and the little restaurant I had lunch in every day would just give me Feijoada. They didn’t speak English). I had it with farofa and cooked kale. I loved it and am anxious to try this recipe. Thanks so much!
Denise Browning
Thank you for sharing the experience that you had in Rio, Betty! I hope you try our recipe and enjoy it.
April
Farofa e feijoada nasceram uma para a outra e fazem a alegria da alma.
Mimi
I’ve made feijoada once, and I can’t really remember how it differs from your recipe, but I definitely don’t remember using ribs. Your recipe sounds fantastic, and it’s so pretty!
Denise Browning
Hi Mimi! Brazilians use all parts of the pork. Traditional feijoada recipes use more of the trimmings but most modern versions don’t. It is more ribs, bacon, sausage, and pork meat stew.
Heidi | The Frugal Girls
What a delicious and flavor-packed stew… I love how you can make it in the Crock Pot or Instant Pot, too!
Denise Browning
Thanks Heidi! Feijoada is indeed one of the best stews one can ever have. Only on Easy and Delish you can find instructions on how to make feijoada in the slow cooker, pressure cooker, and on the stovetop as well. Thank you for stopping by!
Josiah - DIY Thrill
This black bean stew looks so yummy!