Feijoada

Brazil's beloved national dish: a rich, deeply savory black bean stew slow-simmered with smoked pork, sausage, and beef, served over fluffy white rice with crispy collard greens and orange slices. A celebration of bold, smoky flavors.

Ingredients

• 1 lb dried black beans, soaked overnight and drained
• ¾ lb smoked pork ribs, cut into pieces
• ½ lb smoked sausage (linguica or kielbasa), sliced
• ½ lb slab bacon, cut into chunks
• ½ lb beef stew meat, cubed
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 6 cloves garlic, minced
• 3 bay leaves
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 tsp salt (adjust to taste)
• 6 cups water
• 4 cups cooked white rice, for serving
• 1 bunch collard greens, thinly sliced
• 2 oranges, sliced into rounds
• 1 cup farofa (toasted cassava flour), for serving

Method

1. In a large pot or Dutch oven, combine the soaked and drained black beans, smoked pork ribs, bacon, and beef stew meat. Add water to cover by 2 inches. Bring to a boil, then reduce to a simmer. Cook for 1.5 hours, skimming any foam.
2. In a separate skillet, heat olive oil over medium heat. Cook the onion for 5 minutes until soft. Add garlic and cook for 1 minute. Add a ladle of beans to the skillet and mash roughly. Stir this mixture back into the main pot.
3. Add the sliced sausage, bay leaves, cumin, and pepper to the pot. Continue simmering for another 1 to 1.5 hours until the beans are very tender and the broth is thick and creamy.
4. While the feijoada finishes, saute the thinly sliced collard greens in a tablespoon of olive oil with a pinch of salt over high heat for 3-4 minutes until just wilted but still bright green.
5. Remove bay leaves. Taste and adjust the salt. The broth should be thick and rich.
6. Serve the feijoada in deep bowls alongside white rice, sauteed collard greens, orange slices, and farofa. The orange slices are traditionally eaten between bites to cut the richness.

Chef's note: Feijoada is traditionally a Saturday lunch dish in Brazil, often shared with family and friends. It tastes even better reheated the next day. If you cannot find linguica, any good smoked sausage works. Soak the beans the night before for the best texture.

Nutrition per serving

More Brazilian recipes

• Pao de Queijo
• Acai Bowl