Feijoada

Feijoada is a Brazilian black bean stew loaded with pork, sausage, and beef that cooks low and slow until everything is tender and the broth turns dark and rich. It is salty, savory, and deeply satisfying, built on a foundation of caramelized onions and garlic that give it backbone. This recipe comes together in one pot and tastes better the next day.

Ingredients for Feijoada

Black beans are the base and soak up all the pork flavor as they soften. Pork shoulder, pork ribs, and smoked sausage give the stew its rich, smoky taste and body. Beef chuck adds depth and helps the broth turn dark. Onions and garlic are cooked down first to build a sweet, savory foundation. Bay leaves, black pepper, and salt season it throughout. Water becomes the broth that ties everything together.

Why This Feijoada Works

The key is to brown the pork and beef before the beans go in. This creates a dark, caramelized crust that adds color and flavor to the whole pot. The meat renders fat as it cooks, which seasons the beans as they soften.

The beans absorb all the pork and beef flavor over three hours of gentle simmering. They break down enough to thicken the broth without turning to mush. The long cook time also lets the salt and spices penetrate every bite, so the stew tastes better on the second day than the first.

Mistakes To Avoid

Do not skip browning the meat. Raw meat boiled in water makes a gray, thin stew with no depth. The Maillard reaction on the surface of the meat creates the dark color and savory taste that makes feijoada what it is.

Do not add salt early. Salt draws moisture out of the beans and makes them take longer to soften. Add most of it in the last 30 minutes of cooking, then taste and adjust at the end.

Do not let it boil hard. A rolling boil breaks the beans apart and clouds the broth. Keep it at a gentle simmer where a few bubbles break the surface, and the stew will be thick and smooth.

Do not let it cool on the counter. Feijoada is a meat stew and should cool in the refrigerator within two hours. Spread it in a shallow container so it cools fast, then cover it once it is cold.

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Ingredients

• 1 pound dried black beans
• 1 pound pork shoulder, cut into 2-inch chunks
• 12 ounces pork ribs, cut into 2-inch pieces
• 8 ounces beef chuck, cut into 2-inch chunks
• 8 ounces smoked sausage, sliced into 1/2-inch rounds
• 2 large yellow onions, diced
• 6 cloves garlic, minced
• 3 bay leaves
• 2 teaspoons black pepper
• 2 teaspoons salt, plus more to taste
• 10 cups water

Step-by-step Instructions

1. Soak the black beans in 8 cups cold water for at least 8 hours or overnight, then drain and rinse.
2. Pat the pork shoulder, pork ribs, and beef chuck dry with paper towels so they brown instead of steam.
3. Heat a large heavy pot over medium-high heat until it is hot. Working in batches so the pot stays crowded, brown the pork shoulder and ribs until the outside is dark brown, 3 to 4 minutes per batch, then set aside on a plate.
4. Brown the beef chuck in the same pot until dark on all sides, about 4 minutes, then add it to the plate with the pork.
5. Reduce heat to medium, add the diced onions to the pot, and cook, stirring often, until they turn soft and golden, about 8 minutes. Add the minced garlic and cook for 1 minute until fragrant.
6. Pour 10 cups of water into the pot, then add the drained beans, the browned meat, the bay leaves, and 2 teaspoons black pepper. Stir once, bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer.
7. Cover the pot and simmer for 2 hours, stirring once halfway through. The beans should be starting to soften and the meat should be tender.
8. Add the sliced smoked sausage and 2 teaspoons salt, stir, and continue to simmer uncovered for 30 minutes more, until the beans are soft and the broth is dark and thick.
9. Check the meat with an instant-read thermometer. The pork should reach 160°F (71°C) and the beef should reach 160°F (71°C). If not, continue simmering for 10 minutes and check again.
10. Remove from heat, taste, and add more salt if needed. Remove the bay leaves before serving.