Authentic Brazilian Feijoada Recipe: A Hearty Black Bean Stew You’ll Love
Looking for a warm, comforting dish packed with bold flavors and rich tradition? This Brazilian feijoada recipe is exactly what you need. Feijoada is a savory black bean stew that’s considered the national dish of Brazil. It’s traditionally made with a variety of pork cuts, black beans, and slow-cooked until the flavors meld beautifully.
We’ll walk you through how to make authentic Brazilian feijoada from scratch and show you how to serve it the traditional way—with farofa, white rice, and fried bananas. These sides not only balance the richness of the stew, but elevate the entire meal into a feast.
What is Feijoada?
Feijoada is more than just a dish—it’s a celebration. With roots in Portuguese cuisine and Afro-Brazilian culture, it’s often served during family gatherings, weekends, and special occasions across Brazil. The key ingredients? Black beans, smoked meats, and pork—including sausage, ribs, and occasionally more adventurous cuts like pig’s ears or trotters.
Our version sticks with classic, easy-to-find cuts for an approachable yet deeply satisfying dish.
Traditional Sides for Feijoada
No feijoada is complete without the right sides! Here’s how to round out your Brazilian feast:
➤ Farofa (Toasted Cassava Flour)
This nutty, buttery side dish made from toasted cassava flour is a Brazilian staple. It adds a savory crunch to your feijoada. Don’t skip it—try this easy farofa recipe.
➤ White Rice
Simple steamed white rice is the perfect neutral base to soak up all the feijoada juices.
➤ Fried Bananas
Lightly fried ripe bananas provide the perfect sweet contrast to the salty, savory stew.
Instructions:
Step 1: Soak the Beans
Rinse and soak the black beans for about 30 minutes in plenty of cold water. This reduces cooking time and helps soften them evenly. 
Step 2: Pre-Cook the Meats
Place all the meats (such as pork ribs, dried beef, pork loin, and sausages) into a large pot—no need to cut them yet. Cover with water and bring to a boil over high heat. Let it boil for 10 minutes. This pre-cooking step helps remove excess salt and fat from the meats.
Step 3: Prep the Aromatics
While the meats are pre-cooking, peel and finely chop the onions and garlic.
Step 4: Discard Cooking Water
After 10 minutes of boiling, use a slotted spoon to transfer the meats to a large bowl. Carefully discard the cooking water and set the pot aside—watch out for the steam. Using a small knife, remove the casing from the sausages if needed—not all sausages require this step.
Step 5: Sauteé the Aromatics
Place a heavy-bottomed pot—such as a Dutch oven— or stainless steel pot over medium to low heat. Traditionally, this step is done in a clay pot, which retains and distributes heat beautifully. Once the pot is hot, drizzle in a bit of olive oil. Add the chopped onion and a pinch of salt, and sauté for about 8 minutes, or until golden brown. Stir in the garlic, cumin, and bay leaves, and cook for 1 more minute to release their aroma.
Step 6: Add the Beans and Meats
After draining the water, add the soaked black beans to the pot and stir to coat them in the sautéed aromatics. Pour in 6 liters of water and bring to a boil over medium heat. Once boiling, return the pre-cooked dried beef and ribs to the pot. Lower the heat and simmer gently for 2 hours, stirring occasionally.
Step 7: Add Remaining Meats
After 2 hours of simmering, add the pre-cooked pork loin and whole sausages to the pot. Continue cooking over low heat for another 3 hours, stirring gently so the beans don’t break apart.
Step 8: Slice and Finish
With about 30 minutes left in the cooking time, use tongs to remove the sausages and cut them diagonally into thin slices. Return the sliced sausage to the pot. At this point, check for any large pieces of meat—such as pork loin or ribs—and carefully remove and cut them into smaller, almost bite-sized pieces. Return them to the stew and continue cooking until the total cooking time reaches 5 hours, or until the meats are meltingly tender and the broth has thickened.
Serve your feijoada hot, accompanied by white rice, sautéed kale, orange segments, and toasted cassava flour (farofa) for the ultimate traditional Brazilian meal.
Why You’ll Love Feijoada
Feijoada is one of Brazil’s most iconic comfort food—a rich, smoky, slow-cooked black bean stew packed with tender, flavorful cuts of meat. It’s hearty, satisfying, and perfect for gathering around the table with family or friends. The combination of savory beans, melt-in-your-mouth meats, and traditional sides like farofa, white rice, and fried bananas makes every bite a celebration of Brazilian flavor. Whether you're exploring new cuisines or craving something deeply comforting, feijoada is a soulful dish that delivers every time. Once you try it, it’s easy to see why it’s a national treasure.
Have you tried making feijoada? Share your experience in the comments below!
