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Serves: 10
If they like it, it serves 10 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 3 hours
Totaltime: 3 hours 20 minutes

Brazilian Feijoada is a black bean and pork stew that is often served with farofa, toasted cassava flour.


  • 1 pound dry black beans (soaked overnight)*
    1 tablespoon olive oil
    4 ounces slab bacon (rind removed), diced
    1 pound pork ribs, cut into individual ribs
    2 Mexican chorizo sausages, sliced
    1 smoked sausage, such as linguica or kielbasa, sliced
    1 large onion, chopped
    4 cloves garlic, minced
    3 tomatoes, diced
    1 teaspoon salt
    1 teaspoon ground black pepper
    3 bay leaves
    white rice (for serving)
    farofa (for serving)


  • In a large bowl with water, soak beans overnight.
    When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
    Use the same saucepan to brown ribs and sausages in batches. Set aside.
    If needed, add more oil to the pan. On medium-high, sauté onion and garlic until soft and translucent, about 5 minutes. Add tomatoes and cook for another 3 minutes.
    Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, bay leave. Cover with water (about 8 cups).
    Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft and the stew has thickened.

    Serve with white rice and sprinkle some farofa on top.
    * 1 pound dry beans = 2 cups dry beans = 6 cups cooked beans (Feel free to substitute drained, canned beans if desired.)
    Recipe inspired by curioucuisiniere.com
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Brazilian feijoada - black bean stew

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