Brazilian Feijoada (Black Bean Stew)

Brazilian feijoada with black beans, pork, and smoked sausage served with rice, collard greens, and orange slices

5 (7 ratings)

Brazilian Feijoada (Black Bean Stew)

This approachable Brazilian feijoada combines black beans with bacon, smoked sausage, and pork, slowly simmered until rich and hearty. Serve it with collard greens, orange slices, and my garlic butter rice for a satisfying meal that's especially good for feeding a crowd.

Prep Time15

Cook Time4

Total Time4 15

Course: Entrees, Main Course

Cuisine: Brazilian

Servings:

Author: Yvette Marquez-Sharpnack | Muy Bueno

Ingredients

Black Beans:

1 pound dry black beans
1 teaspoon salt
1/2 onion quartered
2 garlic
2 bay leaves
2 liters water

Stew:

1 tablespoon olive oil
1 pound bacon chopped
4 thin pork chops chopped ½-inch cubes
1 (14-ounce) smoked sausage such as andouille or kielbasa, sliced
1 large onion chopped
4 garlic cloves minced
3 tomatoes diced
1 bell pepper chopped
Handful cilantro leaves
1 teaspoon salt
1 teaspoon ground black pepper

Garlic Butter Rice:

6 garlic cloves thinly sliced
2 tablespoons olive oil
2 garlic cloves minced
4 tablespoons butter salted or unsalted
1 1/2 cups Lundberg white basmati rice
2 1/2 cups chicken broth
1/4 cup green onions sliced
Salt

Instructions

Black beans:

Spread the beans over your counter so you can look for beans that are broken, discolored, or shriveled and remove them. There will also be small stones or pebbles that should be sorted out of the beans during this phase. Discard all of the undesirable pieces.
Place beans in a colander. Rinse the beans thoroughly with cool water for about 3 minutes.

Instructions for Instant pot:

Place beans (soaked or un-soaked), salt, onion, garlic, bay leaves, and water in Instant Pot.
Use “manual” setting for 30 minutes of pressure.
Allow pressure to naturally release, approximately 30 to 40 minutes. Season beans to taste.

Stew:

In a large (7-quart) Dutch oven or stock pot over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
Place pork in bacon drippings and cook for 5 minutes, stirring constantly to brown evenly.
Add sausages and brown with pork for 2 to 3 additional minutes. Set both aside.
If needed, add more oil to the pan. On medium-high, sauté onion and garlic until tender and translucent, about 4 minutes. Add tomatoes and bell peppers and cook for another 3 minutes. Add cilantro and combine.
Add the cooked beans and their cooking liquid to the pot along with the bacon, pork, sausage, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 to 3 hours, or until the stew has thickened.
Serve with garlic butter rice and collard greens.

Garlic Butter Rice:

Heat oil in a large saucepan over medium heat. Add garlic slices and sauté, stirring constantly, until golden and crisp. Transfer to a paper towel to drain.
Add the butter and minced garlic and cook until the garlic begins to turn light golden brown and the butter has melted.
Add rice, stir to coat in garlic butter for 1 to 2 minutes to lightly toast the rice.
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.
Remove from heat but leave lid on. Rest for 10 minutes.
Fluff with fork and add crispy garlic slices and green onions. Taste, and season with salt if needed.

Notes

Stovetop beans: Add the black beans and remaining black bean ingredients to a Dutch oven. Bring to a boil, then reduce the heat to low and simmer for 2 to 3 hours, or until the beans are tender.
To thicken the feijoada: Mash some of the cooked beans and stir them back into the stew to release their natural starches. You can use a potato masher or briefly pulse a small portion with an immersion blender.
Make ahead: Feijoada is a great make-ahead meal and the flavors continue to develop as it sits. Cool completely, refrigerate in an airtight container, and gently reheat before serving.

Nutrition