5.0 from 6 votes
Feijoada Recipe (Pork and Black Bean Stew)
Feijoada is a classic Brazilian Stew featuring savory, tender pork and flavorful black beans. This rustic recipe is delicious as-is or over rice with lots of fresh toppings and hot sauce.
Prep Time
1 hr
Cook Time
3 hrs mins
Total Time
4 hrs 30 mins
Servings: 12 servings
Calories: 629 kcal
Course:
Main Course , Soup , Dinner
Cuisine:
South American , Brazilian
Ingredients
For the Pork Stew -
- 1 pound dried black beans
- 4.5 ounces dried beef slices Buddig or Carne Seca
- 2 pound bone-in pork roast or 1.5 pound boneless roast + hambone
- 12 ounces Mexican-style chorizo
- 14 ounces kielbasa sausage sliced
- 3 cups chopped onion 2 large onions
- 6-8 cloves garlic minced
- 28 ounces crushed tomatoes
- 2 bay leaves
- ¼ - ½ teaspoons crushed red pepper
Feijoada Garnishes –
- 2 large oranges cut into wedges
- 3 cups shredded collard greens or kale
- 4 cups cooked white rice
- hot sauce
- Farofa (toasted cassava flour) optional
Instructions
- Set out a large bowl. Chop the dried beef slices into small pieces. Place them in a bowl along with the dried beans. Pour 8 cups of boiling water over the beans and let them soak for at least 1 hour, but up to several hours.
- Chop the pork roast into 1 inch chunks, reserving the bone to simmer in the stew. (You can also use boneless pork roast and a hambone for extra flavor!) Slice the kielbasa into ½ inch slices.
- Once the beans and dried beef have soaked, set a large 7-8 quart saucepot over medium heat. Add the chorizo and brown for 2-3 minutes. Then add in the pork chunks and kielbasa. Sauté for 5-8 minutes, stirring occasionally.
- Move the meat to the sides of the pot and add in the chopped onion and garlic. Sauté another 3-4 minutes to soften.
- Now add in the tomatoes, bay leaves, and crushed red pepper, along with the soaked beans, beef, and bean water.
- Cover and simmer on medium-low for 3+ hours, or until the beans are soft. (Cook time is determined by how long the beans previously soaked.) Open the lid and stir every 30 minutes or so. If the stew seems to thicken before the beans are fully cooked, add in another 1-2 cups water.
- Meanwhile, prepare the garnishes. Once the beans are soft and silky, turn off the heat.
- Serve warm, topped with shredded greens, sliced oranges, hot sauce, and rice if desired.
Cup of Yum
Notes
- Transfer leftovers to an airtight container and keep in the refrigerator for 4-5 days. If enjoying with rice, keep any leftover rice stored separately from the Feijoada.
- Reheat leftovers in the microwave or on the stovetop, adding a splash or two of water if needed to loosen the stew a bit.
- Brazilian Feijoada also freezes very well. Store in a freezer-safe sealed container and keep in the freezer for up to 3 months. For optimum freshness I recommend that you also wrap the container in a layer of aluminum foil.
Nutrition Information
Serving
1.25cup
Calories
629kcal
(31%)
Carbohydrates
52g
(17%)
Protein
39g
(78%)
Fat
29g
(45%)
Saturated Fat
11g
(55%)
Cholesterol
94mg
(31%)
Sodium
980mg
(41%)
Potassium
1289mg
(37%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Vitamin A
319IU
(6%)
Vitamin C
22mg
(24%)
Calcium
115mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 629
% Daily Value*
| Serving | 1.25cup | |
| Calories | 629kcal | 31% |
| Carbohydrates | 52g | 17% |
| Protein | 39g | 78% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 94mg | 31% |
| Sodium | 980mg | 41% |
| Potassium | 1289mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 319IU | 6% |
| Vitamin C | 22mg | 24% |
| Calcium | 115mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.