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5 from 3 votes

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!
Course:Main Course
Cuisine:Brazilian
Keywords:beans recipes, Brazilian black bean and pork stew, Brazilian black bean stew, Brazilian black beans, Brazilian feijoada, easy feijoada, feijoada, feijoada recipe, stew recipes
Prep Time 20 minutes
Cook Time 50 minutes
20 minutes
Total Time 1 hour 30 minutes
Servings 10
Calories846 kcal
Author Denise Browning
Cost $ 3.00 per person

Equipment

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!

Nutrition

Calories: 846kcal | Carbohydrates: 60g | Protein: 47g | Fat: 47g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 2260mg | Potassium: 1781mg | Fiber: 14g | Sugar: 3g | Vitamin A: 127IU | Vitamin C: 2mg | Calcium: 160mg | Iron: 6mg
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