Authentic Brazilian Feijoada
Feijoada is the quintessential Brazilian national dish: a rich and flavorful black bean stew simmered with various types of smoked and salted meats. Traditionally served with white rice, sautéed collard greens, and fresh orange slices for contrast, it is a complete and comforting feast that will delight your guests.
🛒 Ingredients
6 servings
- 17.6 oz black beans (or carioca beans)
- 10.5 oz salted dried beef (carne seca)
- 7 oz smoked sausage (linguiça or pork sausage)
- 5.3 oz smoked bacon bits
- 2 medium onions, chopped
- 5 cloves garlic, minced
- 2 bay leaves
- 1 tsp salt
- ½ tsp ground black pepper
- 3 tbsp olive oil
- 1 ½ cups long-grain white rice
- 2 ½ cups water (for the rice)
- 14 oz collard greens (couve), thinly sliced
- 3 organic oranges, cut into thin slices
- 4 cups water (minimum, for the beans)
Watch the original video
Watch on TikTokDirections
- 1
Soak the black beans in cold water overnight (or for at least 8 hours). Drain and rinse.
- 2
In a large Dutch oven, cook the beans with fresh water and bay leaves for 45 minutes over medium heat until semi-cooked.
- 3
Meanwhile, cut the salted beef into small cubes and the sausage into rounds. Brown the bacon bits in a large skillet over medium heat until the fat is rendered.
- 4
Add the onion and garlic to the skillet and sauté for 3-4 minutes. Then add the salted beef and sausages, browning everything for 5-7 minutes while stirring regularly.
- 5
Pour the contents of the skillet into the pot with the semi-cooked beans. Mix gently and let simmer uncovered for 1 hour 30 minutes to 2 hours over low heat until the beans are tender and the broth is rich and flavorful. Season with salt and pepper to taste.
- 6
At the same time, cook the white rice in a saucepan with water according to package instructions (usually 12-15 minutes after boiling).
- 7
In another skillet, heat the olive oil and sauté the sliced collard greens with a little garlic until tender and slightly caramelized (5-7 minutes).
- 8
Assemble each plate: form a nest of white rice in the center, pour a generous portion of the feijoada stew over it, add a portion of collard greens on the side, and garnish with a thin orange slice.
- 9
Serve very hot, accompanied by a glass of white rum or a cold beverage.
💡 Chef's Tip
Chef's tip: Feijoada is ideally prepared the day before, as the flavor improves while resting. Simply reheat before serving. Do not hesitate to add a little cooking water if it seems too thick. Dried fruits (passion fruit, guava) can replace oranges in winter.
