Recipe

Modern Feijoada Recipe

A cozy, authentic-tasting Brazilian black bean stew with smoky pork, bright orange, and garlicky greens. Traditional vibes, modern timing.

By Matt Campbell

•

4.8

A rustic bowl of Brazilian feijoada with black beans and pork, served with white rice, sliced oranges, and sautéed collard greens on a wooden table

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Feijoada is the kind of meal that makes your whole kitchen smell like you actually have your life together. It is Brazil’s iconic black bean stew, rich with pork, slow-simmered until everything tastes like it was meant to be in the same pot. Traditionally, it can be an all-day situation. This version keeps the soul of the dish, but trims the chaos: smart ingredient choices, a focused simmer, and a few bright, fresh sides that keep every bite from feeling heavy.

Expect silky black beans, smoky sausage, tender pork, and that deep, savory broth that clings to rice like it is paying rent. We finish with orange slices and quick garlicky greens because feijoada is rich on purpose, and it deserves a little lift.

Why It Works

Authentic flavor without the all-day cook. Using smoked sausage plus a short simmer builds that classic depth fast.
Thick, glossy beans. A quick mash at the end gives you the traditional creamy texture without extra ingredients.
Balanced, not heavy. Orange, vinegar, and garlicky greens cut through the richness in the best way.
Flexible meat options. You can keep it traditional-ish with pork and sausage, or lighten it up without losing the point.

Pairs Well With

Fluffy White Rice
Garlicky Collard Greens
Quick Onion Farofa
Brazilian Vinagrete

Storage Tips

Feijoada might be even better the next day. The beans keep thickening and the flavors settle in.

Refrigerator

Cool completely, then refrigerate in airtight containers for up to 4 days.
The fat will rise and firm up. You can stir it back in for richness or skim some off if you want it lighter.

Freezer

Freeze in portions for up to 3 months.
Thaw overnight in the fridge for best texture.

Reheating

Warm gently on the stovetop with a splash of water or broth, stirring often so the beans do not stick.
Microwave works too. Cover loosely and stir halfway through.

Common Questions

Is this feijoada authentic?

It is authentic in flavor and structure: black beans, pork, smoked sausage, aromatics, long-ish simmer, and the classic sides. It is modern in that we skip hard-to-find cuts and keep the timing more weeknight-friendly.

Do I have to soak the beans?

Soaking helps them cook more evenly and can make them easier to digest. If you forget, you can do a quick soak: cover beans with water, boil 2 minutes, then rest 1 hour, drain, and proceed.

What meats are traditional in feijoada?

Traditional versions can include several pork cuts like ribs, shoulder, bacon, and sometimes salted or smoked pieces. This recipe uses easy-to-source pork shoulder, bacon, and smoked sausage for a similar flavor profile.

Can I make it less salty?

Yes. Use low-sodium broth or water, choose a less salty sausage, and season near the end. Beans soak up salt slowly, so late seasoning is your friend.

Why serve oranges with it?

Because they work. The acidity and freshness cut the richness and make the stew feel lighter, bite after bite.

Can I use canned black beans?

You can, but it will taste more like a quick bean and sausage stew than feijoada. If you do it, simmer the meats and aromatics first, then add drained canned beans and a little broth, and cook 20 to 30 minutes to marry flavors.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed pot (6 to 8 quarts)
Knife and cutting board
Wooden spoon
Fine-mesh strainer for draining soaked beans
Ladle
Skillet for greens (optional but recommended)

The first time I tried to make feijoada at home, I treated it like a weekend project and still managed to underestimate how many little steps were involved. It was delicious, but it was also a full-contact sport. This version is what I cook when I want the same deep, smoky comfort without losing my whole day. I keep the ingredients realistic, let the pot do the heavy lifting, and then I make sure there is something bright on the plate. If your stew is rich enough to make you close your eyes for a second, you have done it right.

Modern Feijoada Recipe

(4.8 Reviews)

Prep Time 20 mins (plus soak time)

Cook Time 2 hrs 10 mins

Total Time 2 hrs 30 mins (plus soak time)

Servings 6

Ingredients

1 lb (450 g) dried black beans, picked over and soaked overnight (or quick-soaked)
6 oz (170 g) thick-cut bacon, diced
12 to 14 oz (340 to 400 g) smoked sausage (linguiça if you can find it, or kielbasa), sliced into coins
1 1/2 lb (680 g) pork shoulder, cut into 1 1/2-inch chunks
1 large yellow onion, diced
8 cloves garlic, minced, divided
2 bay leaves
1 tsp smoked paprika
1/2 tsp ground cumin
1 tsp black pepper, plus more to taste
8 cups water or low-sodium chicken broth, plus more as needed
1 tbsp apple cider vinegar (or white vinegar)
Kosher salt, to taste (start small, finish strong)

To serve (recommended)

Cooked white rice
2 to 3 oranges, peeled and sliced into rounds
Collard greens or kale, thinly sliced
1 to 2 tbsp olive oil
Pinch of red pepper flakes (optional)

Ingredients for feijoada on a kitchen counter including black beans, smoked sausage, pork shoulder, onions, garlic, and oranges

Instructions

Soak and drain the beans. Soak black beans overnight in plenty of water. Drain and rinse. If quick-soaking, boil beans in water for 2 minutes, rest 1 hour, then drain and rinse.
Render the bacon. In a large Dutch oven over medium heat, cook diced bacon until the fat renders and the edges start to brown, 6 to 8 minutes.
Brown the sausage. Add sliced sausage and cook until it takes on color, 4 to 5 minutes. Scoop bacon and sausage to a bowl, leaving the fat in the pot.
Sear the pork. Add pork shoulder chunks in a single layer (work in batches if needed). Brown well on 2 sides, about 6 to 8 minutes total. You are building flavor here, not cooking it through.
Cook the aromatics. Add onion with a pinch of salt and cook until soft, 5 minutes. Add 4 cloves of the garlic and cook 30 seconds, just until fragrant.
Build the stew. Add drained beans, bay leaves, smoked paprika, cumin, and black pepper. Return bacon and sausage to the pot. Pour in 8 cups water or broth (add more if needed so everything is comfortably covered). Bring to a boil, then immediately reduce to a gentle simmer.
Simmer until creamy. Cover partially and simmer, stirring occasionally, until beans are tender and the pork is soft, about 1 hour 45 minutes to 2 hours 15 minutes. If the liquid drops too low before the beans are done, add a splash of water or broth. You want it stew-thick, not dry.
Thicken like you mean it. Mash about 1 cup of beans against the side of the pot with a spoon, then stir back in. This is the low-drama way to get that classic, velvety body.
Finish with brightness. Stir in vinegar and 2 cloves of the remaining garlic. Simmer 2 minutes. Taste and season with salt and more pepper until it pops. Remove bay leaves.
Optional but highly encouraged: quick garlicky greens. In a skillet, heat olive oil over medium-high. Add collards or kale with a pinch of salt and red pepper flakes. Cook until bright and tender, 3 to 5 minutes. Add the last 2 cloves garlic for the final 30 seconds.
Serve. Spoon feijoada over white rice with garlicky greens and orange slices on the side. If you have farofa, sprinkle it on top for crunch.

A plated serving of feijoada over rice with collard greens and orange slices

Nutrition information is estimated.

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