Feijoada – Classic Brazilian Black‑Bean Stew
A hearty stew of black beans, pork and smoked sausage, simmered until silky and served with orange wedges and fresh parsley – Brazil’s comfort food on a plate.
- Prep
- 30 min
- Cook
- 3 hr
- Total
- 3 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Heat the oil in a large pot over medium heat and sweat the onion until translucent, about 5 minutes.
-
Step 2 of 5
Add the garlic and paprika, stir for 30 seconds, then toss in the pork shoulder, ribs and sausage, browning each side for 4–5 minutes.
-
Step 3 of 5
Drain the soaked beans, add them to the pot with water, bay leaves, and a generous pinch of salt; bring to a boil, then reduce to a gentle simmer.
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Step 4 of 5
Cover and cook on low heat for 2½–3 hours, stirring occasionally and adding water if the stew looks dry, until the beans are tender and the broth is thick.
-
Step 5 of 5
Season with pepper and adjust salt; remove the bay leaves, then ladle into bowls, garnish with parsley and serve with orange wedges on the side.
Notes from the kitchen
If dried black beans are unavailable, canned beans (drained and rinsed) can be used, reducing the cooking time to about 45 minutes. Store leftovers in the fridge for up to 3 days; flavours improve after a night.
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