Brazilian Feijoada — Classic Black Bean Stew

Name: Brazilian Feijoada — Classic Black Bean Stew
Prep time: 200 min
Total time: 200 min
Yield: 12 servings
Cuisine: Brésilienne
Ingredients: 1 kg (2.2 lb) dried black beans; 3 links smoked calabresa sausage (or smoked kielbasa); 3 links paio sausage (or smoked bologna); 500 g (1.1 lb) jerked beef or carne seca (heavily salted dried beef); 1 kg (2.2 lb) salted pork loin; 200 g (7 oz) smoked bacon; 500 g (1.1 lb) salted pork spare ribs; 2 oranges, cut into wedges; 3 onions, finely chopped; 1 head of garlic, minced; Vegetable oil for cooking; 3 bay leaves; 50 g (1.7 oz) dried parsley; 10 liters (10 qt) boiling water; 500 g (1.1 lb) collard greens or kale, finely sliced

By Marie Lefebvre · Updated October 21, 2026

Brazil's ultimate comfort food, feijoada is a rich black bean stew slow-cooked with smoky sausages, salted pork, and bacon. Brazilians gather around this dish on weekends, served family-style with collard greens, white rice, and fresh orange slices. A labor of love that rewards every bit of patience with unforgettable depth of flavor.

Prep⏱️ 200 min

Servings👥 12 servings

Difficulty📊 Medium

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🛒 Ingredients

12 servings

1 kg (2.2 lb) dried black beans
3 links smoked calabresa sausage (or smoked kielbasa)
3 links paio sausage (or smoked bologna)
500 g (1.1 lb) jerked beef or carne seca (heavily salted dried beef)
1 kg (2.2 lb) salted pork loin
200 g (7 oz) smoked bacon
500 g (1.1 lb) salted pork spare ribs
2 oranges, cut into wedges
3 onions, finely chopped
1 head of garlic, minced
Vegetable oil for cooking
3 bay leaves
50 g (1.7 oz) dried parsley
10 liters (10 qt) boiling water
500 g (1.1 lb) collard greens or kale, finely sliced

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Directions

1
The night before, rinse the salted meats (jerked beef, pork loin, and spare ribs) thoroughly. Place them in a large basin under a slow trickle of cold running water and let them desalt overnight.
2
Also the night before, sort through the black beans, discard any damaged ones, and soak them in cold water overnight.
3
The next day, change the water on the meats at least 4 more times to remove as much residual salt as possible.
4
Trim excess fat from the meats. Cut the pork loin and jerked beef into approximately 4 cm (1.5 in) cubes. Separate the ribs into pieces of one or two bones each.
5
Pour boiling water over the meats and drain immediately to remove surface fat. Repeat once if needed.
6
Cover the meats with fresh boiling water and pressure cook on low heat for about 40 minutes, or until a fork pierces them easily.
7
Transfer only the cooked meats to a large pot, cover with boiling water, and keep on low heat with the lid on.
8
Meanwhile, add the drained beans to the pressure cooker with enough boiling water and cook on low heat for 30 minutes.
9
In a large skillet, fry the sausages sliced into rounds in a little oil. Add the bacon and brown together. Set aside.
10
In the same pan, sauté the onions and garlic in oil until soft and golden.
11
Combine everything — meats, sausages, bacon, beans with their broth — in the large pot. Add bay leaves and dried parsley.
12
Simmer on low heat for 30–40 minutes, stirring occasionally, until the stew thickens and the flavors meld together.
13
Quickly sauté the collard greens with a drizzle of oil and a garlic clove in a separate pan. Season lightly with salt.
14
Serve the feijoada hot alongside the sautéed greens, white rice, and orange wedges to balance the richness of the stew.

💡 Chef's Tip

The key to great feijoada is the desalting process — never skip the water changes. The orange wedges aren't just garnish: their acidity cuts the fat and aids digestion. This stew tastes even better reheated the next day.