Feijoada Recipe

Rinse the dried black beans thoroughly under cold running water, discarding any stones or damaged beans. Place the beans in a large bowl or pot and cover with cold water (about 2–3 cm above beans). Soak overnight (8–12 hours).

After soaking, drain and rinse the beans. Reserve for cooking.

Precook salted/smoked meats (if needed)

If any of the smoked pork hock or ribs are very salty, simmer them in plain water for 20–30 minutes to remove excess salt. Drain and reserve the cooking liquid.

In a large heavy-bottomed Dutch oven or stockpot, heat 1 tablespoon of oil over medium-high heat. Add diced bacon and cook until browned and fat is rendered, about 5–7 minutes. Remove with slotted spoon and set aside (leave fat in pot).

Add pork shoulder pieces and pork ribs to the pot in batches and brown on all sides, 6–8 minutes per batch. Remove browned pieces and set aside with the bacon.

Add sliced linguiça and chorizo/paio to the hot pot and sear until lightly caramelized, 3–4 minutes. Remove and set aside with other meats.

Return all browned meats (pork shoulder, ribs, smoked hock, bacon and sausages) to the pot. Add the drained soaked beans and enough fresh water (or a mix of fresh water and reserved meat liquid) to cover by about 2–3 cm (roughly 2.5–3.5 liters). Add the bay leaves.

Bring to a gentle boil over high heat, then reduce to low—maintain a low simmer. Skim any foam that rises to the surface during the first 15–20 minutes. Partially cover and simmer gently for 1.5 to 2 hours, stirring occasionally and checking liquid level; add more hot water if needed to keep beans submerged.

After about 1.5–2 hours the beans should be tender but not falling apart. At this stage remove about 2 cups of beans and some cooking liquid, mash them roughly with a fork or immersion blender and return the mash to the pot — this will naturally thicken the stew.

While the beans are simmering (after meats are browned), heat the remaining 2 tablespoons of oil in a skillet over medium heat. Add the chopped onion and sauté until translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 1–2 minutes more until fragrant; do not let garlic burn.

Add the sautéed onion and garlic to the pot of beans and meats about 30–45 minutes before the end of cooking so flavors meld.

If using orange zest, add the zest in the final 10 minutes of cooking to brighten the flavor.

About 20–30 minutes before serving, taste the feijoada and season with salt (start with 2 teaspoons), black pepper, and cumin if using. Be careful: smoked hocks and sausages may already contribute saltiness. Add sugar sparingly if the beans taste overly acidic. Continue simmering gently to allow seasoning to develop.

If the stew is too thin, simmer uncovered over medium-low heat, stirring occasionally, until it reduces to desired thickness. If it becomes too thick, add a little hot water or reserved cooking liquid.

Stir in the reserved browned bacon and sausage pieces to distribute evenly. Remove and discard bay leaves.

Garnish with chopped parsley or cilantro and serve with citrus wedges.

Plate warm white rice in individual bowls or on a serving platter. Ladle feijoada generously over or alongside the rice.

Serve with sautéed collard greens (quickly sauté sliced collards in a little oil with a pinch of salt and a splash of water for 2–3 minutes until tender) and farofa on the side. Offer orange or lime wedges for squeezing over the feijoada.

Feijoada is best rested for 20–30 minutes after cooking to allow flavors to meld; it also reheats beautifully the next day.