Authentic Brazilian Feijoada — Black Bean & Pork Stew

Name: Authentic Brazilian Feijoada — Black Bean & Pork Stew
Prep time: 140 min
Total time: 140 min
Yield: 20 servings
Cuisine: Brésilienne
Ingredients: 1 kg dried black beans; 100 g salt-cured beef (carne seca); 70 g pork ear; 70 g pork tail; 70 g pig's trotter; 100 g pork spare ribs; 50 g pork loin; 100 g smoked paio sausage; 150 g Portuguese chouriço; 2 large onions, finely chopped; 1 bunch green onions, sliced; 3 bay leaves; 6 garlic cloves, crushed; Black pepper to taste; 1–2 oranges

By Marie Lefebvre · Updated October 19, 2026

Brazil's most iconic dish brings together slow-simmered black beans and a rich medley of smoked and salt-cured meats, layered with garlic, bay leaves, and a hint of citrus. It's a labor of love that fills the house with incredible aromas and the table with joy. Plan ahead — great feijoada can't be rushed.

Prep⏱️ 140 min

Servings👥 20 servings

Difficulty📊 Hard

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🛒 Ingredients

20 servings

1 kg dried black beans
100 g salt-cured beef (carne seca)
70 g pork ear
70 g pork tail
70 g pig's trotter
100 g pork spare ribs
50 g pork loin
100 g smoked paio sausage
150 g Portuguese chouriço
2 large onions, finely chopped
1 bunch green onions, sliced
3 bay leaves
6 garlic cloves, crushed
Black pepper to taste
1–2 oranges

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🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Soak all salt-cured meats in cold water for at least 36 hours, changing the water every 6–8 hours to remove excess salt. Keep refrigerated during this process, especially in warm weather.
2
Drain and rinse the meats. Place the tougher cuts (trotter, ear, tail) in a large pot, cover with cold water and bring to a boil. Cook over medium heat for 40 minutes, then add the tender cuts (ribs, loin, sausages) and continue cooking until all meats are fork-tender.
3
Remove the cooked meats and set aside. Add the pre-soaked black beans (soaked 12 hours) to the flavorful broth and simmer covered for 40–50 minutes until the beans are creamy and soft.
4
Sauté garlic and onion in oil until golden, then stir into the beans along with the bay leaves, green onions, and black pepper. Simmer for another 15 minutes to meld the flavors.
5
Return the sliced meats to the pot, adjust seasoning and simmer 5 more minutes. Serve with steamed white rice, sautéed collard greens, toasted cassava flour (farofa), and orange slices on the side.

💡 Chef's Tip

Feijoada tastes even better the next day as the flavors deepen overnight. The orange slices are essential — their brightness cuts through the richness of the stew. Look for specialty cuts at Portuguese or Brazilian butchers.