Brazilian Feijoada (Black Bean and Pork Stew)

Brazil’s iconic comfort dish—slow-simmered black beans with rich, savory pork flavors.

Ingredients:

2 cups dried black beans, soaked overnight

500g (1 lb) pork shoulder or pork belly, cut into chunks

200g (7 oz) smoked sausage (linguiça or chorizo), sliced

1 small onion, chopped

3 cloves garlic, minced

2 bay leaves

1 tsp ground black pepper

Salt, to taste

1 tbsp vegetable oil

Water or broth, as needed

Instructions:

Prepare the beans:
Drain and rinse the soaked black beans. Place them in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer while preparing the meats.

Brown the meats:
Heat vegetable oil in a separate skillet over medium heat. Brown the pork pieces and sausage slices until nicely colored. Transfer them to the pot with the beans.

Sauté aromatics:
In the same skillet, sauté onion and garlic until soft and fragrant, about 3 minutes. Add to the bean pot along with bay leaves and black pepper.

Simmer the stew:
Add enough water or broth to fully cover the beans and meats. Simmer uncovered for 1½–2 hours, stirring occasionally, until the beans are tender and the stew is thick and rich. Skim off excess fat if needed.

Season and rest:
Season with salt to taste. Remove bay leaves and let the feijoada rest for 10 minutes before serving to allow flavors to deepen.

Serve:
Serve hot with white rice, sautéed collard greens, orange slices, and farofa if available.