Feijoada (Brazilian Black Bean Stew)

A traditional Brazilian black and pork stew served with white rice and other accompaniments -- The best beans that one can ever have!
Course Main Course
Cuisine Brazilian
Keyword Brazilian black bean and pork stew, Brazilian black bean stew, Brazilian black beans, Brazilian feijoada, feijoada, main dish recipes
Prep Time 20 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 30 minutes
Servings 8
Calories 302 kcal


  • 1 package dry black beans (16 ounce or 454 gr.) soaked overnight and drained 6 - 7 cups wate
  • 6-7 cups water
  • 6 thick slices smoked bacon medium diced (I used turkey "bacon" in mine to make the dish lighter and less fatty)
  • 1 tablespoon olive oil if necessary
  • 10 ounces smoked sausage sliced (e.g. Andouille, smoked Kielbasa) in case paio (a traditional Portuguese and Brazilian smoked sausage made from pork loin, bell pepper, garlic, and salt) is not available., about 282 gr.
  • 1/2 medium yellow onion chopped
  • 4 garlic cloves minced
  • 1-1/2 pound pork baby back ribs cut, (about 700 gr)
  • 2 slices smoked ham, chopped
  • 4 ounces beef jerky about 100 gr., similar to carne seca
  • 4 bay leaves
  • 2 tablespoons salt plus 1 teaspoon
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cumin
  • 1/8 teaspoon ground coriander*
  • 2 teaspoons red wine vinegar improves taste and reduces gassy elements
  • 2 teaspoons tomato paste
  • 1/4 cup chopped fresh cilantro or parsley optional
  • Note: * These ingredients are not part of the traditional feijoada. It was added by me to make the dish tastier.


  1. Sort the beans, discarding any shriveled or broken ones. Soak beans in three times their volume of cold water overnight before cooking. Reserve.
  2. Meanwhile, in a separate, large heavy-bottom pan over medium-high heat, bring the beans with 6 cups of water to a boil. Cover the pan and reduce heat. Let simmer over medium-low heat for 60 minutes. Remove from heat and reserve, covered.
  3. Cook the diced bacon in a skillet over medium to medium-high heat until lightly browned. Reserve. In the same skillet, brown the sliced sausage in the bacon fat (if you use turkey bacon, you'll need to add 1 tablespoon of oil to the skillet in order to brown the sausage). Reserve.

  4. Then, add the onions and sauté until translucent. Next, add the garlic and sauté both together a bit more (for about 30 to 60 seconds).

  5. Mix the browned bacon and sausage, and also the sautéed onion and garlic into the cooked beans. Add the ribs, chopped ham, the beef jerky, bay leaves, all the seasonings and spices, the vinegar, and tomato paste, to the beans.

  6. Add 1 cup of water more, if necessary. Stir well, cover, and let simmer over medium-low heat for 60 to 70 minutes more. Stir and remove the bay leaves. Adjust the seasonings if necessary. If you would like for the feijoada to be have a thicker consistency, blend 1 to 2 cups of the beans with its sauce in the blender until smooth and add to the beans.

  7. Right before serving, sprinkle the chopped cilantro or parsley. Serve feijoada warm with white rice*, farofa, couve , sliced oranges or pineapple, breaded deep-fried bananas , and caipirinha, cachaça or beer (optional). Other common side dishes for feijoada are boiled or deep-fried cassava and pork rinds (torresmo).

Recipe Notes

Nutrition Facts
Feijoada (Brazilian Black Bean Stew)
Amount Per Serving
Calories 302 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g40%
Cholesterol 58mg19%
Sodium 2550mg106%
Potassium 274mg8%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 16g32%
Vitamin A 57IU1%
Vitamin C 1mg1%
Calcium 21mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.