Brazilian Favorite Feijoada Recipe

Soak the beans

Rinse the dried black beans under cold water. Place in a large bowl and cover with ~1 liter of water. Soak for 6–8 hours or overnight. Drain and rinse before cooking.

Prepare cured meats (if using salted/dried)

If using salted pork shoulder, bacon, or dried beef (carne seca), soak them in cold water for 2 hours, changing the water once to remove excess salt. After soaking, drain and pat dry, then cut into the sizes listed.

Brown the meats

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Brown the smoked pork ribs and salted pork pieces in batches until nicely browned (about 4–5 minutes per side). Remove and set aside. Brown the linguiça and paio briefly just to render fat and color, then remove and set aside with the other meats.

Simmer beans with meats

Return all browned meats to the pot. Add the drained beans, bay leaves and enough water to cover everything by about 2–3 cm (about 1.5–2 liters additional — total listed water covers both soak and cooking). Bring to a gentle boil, then reduce heat to a steady simmer. Skim any foam that rises. Cover partially and simmer gently for 1.5–2 hours, stirring occasionally, until beans are tender and meats are falling-apart. If using a pressure cooker, cook on high for 25–30 minutes after reaching pressure (then natural release).

Adjust cooking liquid

If the beans become too dry before tender, add hot water 1/2 cup at a time. If too soupy at the end, remove the lid and simmer uncovered for 10–15 minutes to reduce. Taste for seasoning as you near tenderness.

Make the refogado (sauté base)

While the beans simmer and about 30–40 minutes before they finish, heat 2 tablespoons of oil or lard in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes. Add the minced garlic and cook 1 minute until fragrant. Stir in the chopped tomato and green bell pepper and cook until softened, 5–8 minutes.

Season the refogado

Add smoked paprika, cumin (if using), and black pepper to the vegetable mixture and cook 1 minute to bloom the spices. Remove from heat.

Combine refogado with beans

When the beans are nearly tender, scoop the refogado into the pot with the beans and meats. Stir gently to combine and continue simmering 10–15 minutes so the flavors meld. Taste and add salt gradually (about 1–2 teaspoons total depending on how salty the meats were). Adjust pepper or paprika if desired.

Final texture check: The finished feijoada should have tender beans, unbroken but creamy; meats should be fork-tender and melded into the broth. If you prefer a thicker stew, mash a few beans against the pot wall and stir to thicken.

Garnish and rest: Stir in sliced scallions and chopped parsley. Let the feijoada rest off heat for 10 minutes to let flavors settle.

Serve: Spoon feijoada over or alongside steamed white rice. Serve with sautéed collard greens, a scoop of farofa, and orange slices to cut the richness.

Storage: Cool to room temperature and refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat gently on the stove, adding a splash of water if needed.