Brazilian Feijoada (Black Bean Stew)

Reader Review ⭐⭐⭐⭐⭐
“I’m Brazilian and I loved your recipe… This recipe is so delicious. Thanks for sharing that amazing recipe with us. Feijoada reminds me of my childhood and so many parties and get-togethers.”
— Amanda

What Is Feijoada?

Feijoada is a Brazilian black bean stew traditionally made with a variety of pork and other meats. Recipes vary by cook and region, but it is commonly served with rice, collard greens, orange slices, and farofa.

My version is deliberately simplified, using bacon, smoked sausage, and pork chops while keeping the black beans and long, slow simmer at the heart of the dish.

Want to save this recipe?

I’ll email this recipe to you, so that you can come back to it later!

Email *

Save Recipe

Ingredients & Substitutions

Here are the key ingredients I use in my simplified feijoada, plus a few substitutions:

• Instant Pot Black Beans – I prefer starting with dried black beans and cooking them in the Instant Pot. The recipe card below includes everything you need to prepare the beans for this feijoada, or see my complete Instant Pot black beans recipe for more tips and variations. You can also cook the beans on the stovetop.
• Bacon – Adds smoky, savory flavor and renders the fat used to brown the pork.
• Thin Pork Chops – I use boneless pork chops because they’re easy to cut into small cubes and become tender as the stew simmers.
• Smoked Sausage – I typically use andouille or kielbasa. Either adds smoky flavor without requiring the harder-to-find sausages used in more traditional versions.
• Onion – White or yellow will work here.
• Garlic – Use fresh garlic for the best flavor.
• Tomatoes – I prefer Roma tomatoes, but drained canned diced tomatoes also work.
• Bell Pepper – Any color will work.
• Cilantro – Added at the end for freshness.
• Salt & Freshly Ground Black Pepper – For seasoning.

I like to serve my feijoada with Garlic Butter Rice. The complete rice recipe is included in the recipe card below, or visit my garlic butter rice recipe for additional tips.

• Butter – Salted or unsalted will work. Adjust the added salt accordingly.
• White Basmati Rice – I prefer basmati for its fragrance and flavor, but another long-grain white rice can also be used.
• Chicken Broth – Store-bought or homemade both work. Vegetable broth can also be used.
• Green Onions – Use both the white and green parts for flavor and color.

How to Make Brazilian Feijoada

This feijoada simmers for several hours, but most of that time is hands-off. Start with cooked Instant Pot black beans, reserving the cooking liquid, then make the stew:

Step 1: Cook the Bacon. In a large 7-quart Dutch oven or stockpot over medium heat, add the oil and bacon. Cook until crisp, then transfer the bacon to a plate.

Step 2: Brown the Pork. Add the pork to the bacon drippings and cook for about 5 minutes, stirring to brown the pieces evenly.

Step 3: Brown the Sausage. Add the sausage and cook with the pork for another 2 to 3 minutes. Transfer the pork and sausage to a plate and set aside.

Step 4: Sauté the Vegetables. Add more oil to the pot if needed. Over medium-high heat, sauté the onion and garlic until tender and translucent, about 4 minutes. Add the tomatoes and bell pepper and cook for another 3 minutes. Stir in the cilantro.

Step 5: Simmer. Add the cooked black beans and their cooking liquid to the pot along with the bacon, pork, sausage, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 to 3 hours, or until the stew has thickened.

Step 6: Serve. Serve the feijoada with orange slices, garlic butter rice, and collard greens.

To Make the Garlic Butter Rice

I like to serve this feijoada with my garlic butter rice. While plain steamed rice is a more traditional accompaniment, this is the version I make at home.

Step 1: Crisp the Garlic. Heat the oil in a large saucepan over medium heat. Add the sliced garlic and sauté, stirring constantly, until golden and crisp. Transfer to a paper towel-lined plate.

Step 2: Sauté the Minced Garlic. Add the butter and minced garlic to the saucepan. Cook until the garlic begins to turn light golden brown and the butter is melted.

Step 3: Toast the Rice. Add the rice and stir to coat it in the garlic butter. Cook for 1 to 2 minutes to lightly toast the rice.

Step 4: Simmer. Add the broth and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 15 to 17 minutes, or until the liquid is absorbed.

Step 5: Rest. Remove from the heat, keeping the lid on, and let the rice rest for 10 minutes.

Step 6: Fluff & Serve. Fluff with a fork, then stir in the crispy garlic slices and green onions. Taste and season with salt as needed.

Serving Suggestions

Feijoada is traditionally served with accompaniments such as rice, sautéed collard greens, orange slices, and farofa, toasted cassava flour often prepared with fat or other savory ingredients.

For my version, I serve it with garlic butter rice, collard greens, and fresh orange slices. The rice is my garlicky twist on the more traditional plain rice, while the greens and orange add freshness, acidity, and texture to the rich stew.