Feijoada Recipe

Soak beans

Rinse dried black beans under cold water, discarding any debris. Place beans in a large bowl, cover with cold water by 5 cm (about 2 inches). Soak at least 8 hours or overnight. Drain and rinse before cooking.

Prepare dried beef

If using carne seca/charque, rinse well and soak in cold water for 4–6 hours or overnight, changing the water once or twice to remove excess salt. Drain, rinse, and cut into 2–3 cm pieces.

Initial bean simmer

Place the soaked and drained beans in a large heavy-bottomed pot or Dutch oven. Add 2.5–3 liters of fresh water (reserve remaining water for later) and the bay leaves. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook covered for 45–60 minutes until beans are tender but not falling apart. Skim any foam that rises to the surface.

Brown meats

While beans simmer, heat 1 tablespoon of oil or lard in a large skillet over medium-high heat. Add pork shoulder pieces in batches, searing on all sides until nicely browned (about 6–8 minutes per batch). Transfer to a plate. Brown pork belly/salt pork and smoked ribs or bacon in the same pan until the fat renders and edges caramelize, about 6 minutes. Remove and set aside. In the same pan, brown the sliced sausages for 3–4 minutes until browned. Add the soaked dried beef pieces to the pan and brown briefly. Return all browned meats to the pot with the simmering beans.

Simmer together

Add additional water if needed to just cover the meats and beans (about 1–1.5 liters more). Bring to a simmer, then reduce heat to low, partially cover, and cook gently for 1.5–2 hours so flavors meld and meats become tender. Check occasionally and skim fat if desired. Beans should be creamy and meats soft; add more water to maintain a stew-like consistency if it reduces too much.

Make the sofrito

In a separate skillet, heat remaining 2 tablespoons oil or lard over medium heat. Add chopped onions and cook until translucent, about 6–8 minutes. Add chopped red pepper and cook another 4 minutes until softened. Stir in minced garlic and cook 1–2 minutes until fragrant but not burned. Add chopped tomato if using and cook until it breaks down, about 4 minutes. Stir in smoked paprika and black pepper. Remove from heat.

Combine sofrito with beans

Spoon the sofrito into the bean and meat pot. Stir gently to incorporate. Continue cooking on low uncovered for another 20–30 minutes so the aromatics infuse the stew. Taste and adjust seasoning — the dried beef and smoked meats add salt, so add coarse salt sparingly. Remove bay leaves.

Final adjustments

If the feijoada is too thin, simmer uncovered to reduce to your desired thickness. If too thick, add hot water by 1/4 cup increments. Check seasoning and add coarse salt and black pepper to taste. If you like a bright citrus note, gently stir in orange segments just before serving or serve them on the side.

Rest and serve

Let the feijoada rest off heat for 10–15 minutes to meld flavors. Sprinkle chopped parsley or cilantro over individual portions. Serve hot with white rice, sautéed collard greens, and farofa on the side.