Traditional Brazilian Feijoada
Feijoada is more than a dish — it's Saturday lunch with the people you love in Brazil. Silky black beans, dried beef soaked overnight, and smoky sausages bubbling away until everything turns rich and tender. It's slow, generous comfort food that rewards the wait.
🛒 Ingredients
12 servings
- 500 g dried black beans
- 250 g salted dried beef (carne-seca)
- 250 g calabresa or toscana sausage
- 2 paio sausages (or mild chorizo)
- 150 g smoked bacon
- juice of 2 fresh oranges
- 2 tbsp vegetable oil
- 2 grated onions
- 2 beef stock cubes
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Directions
- 1
The day before, soak the dried beef in plenty of cold water, changing the water a few times. Keep it in the fridge.
- 2
On the day, rinse the black beans and simmer them in 3 litres of water over medium heat. In a separate pan, drain and rinse the desalted beef well, then cook it until tender.
- 3
When the beans are nearly done, add the beef, the sausages and the paio. Pour in the orange juice and let everything simmer together.
- 4
Fry the grated onion and bacon in the oil, crumble in the stock cubes, then stir everything into the feijoada. Simmer gently for about 20 minutes until the sauce thickens.
- 5
Serve piping hot with white rice, farofa, vinagrete and sautéed collard greens.
💡 Chef's Tip
Feijoada is traditionally eaten on Saturday lunchtime, always with white rice, farofa (toasted cassava flour), vinagrete and collard greens. A pressure cooker speeds things up, but a slow simmer gives you the silkiest beans. The orange juice brightens the flavour and aids digestion, so only check the seasoning at the very end — the dried beef is already salty.
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