Feijoada is a traditional Brazilian stew made with black beans and salted and smoked pork meats cooked until rich.
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This feijoada recipe uses easy stovetop pressure-cooked beans and salted meats that have been desalted, then slowly simmered and finished with sautéed onion, garlic, and bacon to build deep flavor and create to create a rich, comforting Brazilian dish.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Black beans: Form the base of the stew and create a thick, rich broth.
- Dried meat (carne seca): Adds deep savory flavor after proper desalting.
- Smoked pork loin: Provides meaty texture without excess fat.
- Smoked sausage (paio): Adds traditional smoky flavor.
- Calabresa sausage: Adds spice and richness to the broth.
- Smoked ribs: Enhance depth and body in the stew.
- Smoked bacon: Builds flavor in both the stew and the seasoning base.
- Onion & garlic: Create the aromatic foundation of the dish.
- Bay leaves: Add background aroma during cooking.
- Oil: Helps sauté the seasoning and carry flavor. It can be substituted with lard or vegetable oil.
How to Make Feijoada
Note: Full instructions are provided in the recipe card below.
- Cut all meats into smaller pieces and remove excess fat, sinew, and sausage casings.
- Rinse salted meats under running water three times.
- Boil the meats uncovered in salted water for 4 minutes, drain, rinse, and repeat as needed.
- Place black beans, desalted meats, bay leaves, and water in a pressure cooker.
- Cook for 5 minutes after pressure is reached, then allow pressure to release naturally.
- Sauté onion in oil or lard until softened.
- Add garlic and chopped bacon and cook until lightly rendered.
- Add pork loin, paio, and calabresa and sauté briefly.
- Transfer the seasoning mixture to the beans and stir well.
- Add water, bring to a boil, and remove bay leaves.
- Simmer uncovered for 30 minutes, skimming foam and excess fat.
- Adjust the liquid with water as needed and add salt only if necessary.
Hint: Do not add salt until the end because the meats are already salted, and seasoning earlier can make the feijoada too salty once the liquid reduces.
Storage, Make Ahead, & Freezing
Storage: Store leftover feijoada in an airtight container in the refrigerator for up to 4 days.
Make Ahead: Feijoada can be made 1 day in advance; the flavor improves as it rests. Reheat gently before serving.
Freezing: Freeze cooled feijoada in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, adding a little water if needed.
Camila's Tips & Variations
- Buy extra dried meat: If trimming fat and sinew, buy about 50% more to reach the final weight.
- Trim meats well: Remove excess fat and sinew from the dried meat for better texture.
- Remove casings: Always remove the casing from the calabresa sausage before cooking.
- Cut meats smaller: Cut paio into 4 pieces and slice calabresa so they're easy to identify when serving.
- Rinse thoroughly: Rinse salted meats under running water at least 3 times before boiling.
- Desalt correctly: Boil meats uncovered for about 4 minutes, drain, rinse, and repeat 1-2 times if needed.
- Do not salt early: Taste only at the end and add salt only if necessary.
- Use fresh black beans: New beans cook faster and give a better-colored broth.
- Control the broth: Add water gradually during cooking to adjust thickness.
- Skim foam and fat: Remove foam and excess fat while simmering for a cleaner finish.
- Remove bay leaves: Take them out before finishing to avoid bitterness.
- Serve with classic sides: Pair with white rice, sautéed collard greens, farofa, vinagrete, orange slices, and torresmo.
- Optional drinks: Serve with a caipirinha if desired.
Frequently Asked Questions
Why does feijoada taste too salty?
Salted meats were not desalted enough, so rinse and boil the meats uncovered one or two additional times before cooking.
How do I fix feijoada that is too salty after cooking?
Add hot water and simmer uncovered to dilute the salt, then skim excess fat before serving.
Why are my beans breaking apart in feijoada?
Old beans or overcooking under pressure cause splitting, so use fresh black beans and limit pressure time.
How do I thicken feijoada broth?
Simmer uncovered so the liquid reduces naturally without adding starch.
Love this Feijoada recipe?
Make sure to check out our Brazilian recipes for more delicious ideas.
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Recipe
Feijoada
Equipment
- Large colander
- Large wide skillet
Ingredients
Meats
- 110 g smoked sausage (paio)
- 190 g cooked and smoked boneless pork loin
- 150 g smoked calabresa sausage
- 200 g smoked ribs
- 120 g smoked bacon slab
- 900 g dried meat (carne seca) , trim fat and sinew
Beans
- 500 g dried black beans
- 3 bay leaves
- 6 cups water (for pressure cooking)
- 2 cups water (added later)
- Additional water as needed during cooking
Seasoning
- 2 tablespoons olive oil
- 1 large yellow onion , grated
- 4 large fresh garlic cloves , grated or chopped garlic
- 100 g bacon chopped
To Desalt the Meat
- 6 cups water
- 2-3 tablespoons kosher salt (up to 3 tablespoons per kilo of meat)
Instructions
- Prepare the meats: Cut the pork loin and calabresa sausage into smaller pieces. Remove the casing from the calabresa. Cut the smoked ribs, bacon, and dried meat into chunks and trim excess fat and sinew.
- Desalt the meats: Place the dried meat, ribs, and bacon in a colander and rinse well under running water. Repeat this rinse three times.
- Transfer the meats to a pot, add 6 cups of water and the salt, and boil uncovered for about 4 minutes. Drain, rinse under running water, and repeat the process one or two more times if needed. Set aside.
- Cook the beans: Place the black beans, desalted meats, bay leaves, and 6 cups of water in a pressure cooker. Stir, cover, and cook for 5 minutes once the valve begins to hiss and release steam. Turn off the heat and allow the pressure to release naturally.
- Prepare the seasoning: Heat the oil in a separate pan. Add the grated onion and sauté briefly. Add the garlic and chopped bacon and cook until lightly rendered. Add the paio, pork loin, and calabresa sausage, and sauté until well browned.
- Finish the feijoada: Once the pressure has fully released, open the cooker and add the seasoning mixture to the beans. Add 2 cups of water, stir well, and bring to a boil. Remove the bay leaves. Simmer uncovered for 30 minutes, skimming off foam and excess fat.
- Add more water as needed. Taste and adjust seasoning with more salt if needed. Serve with white rice, sautéed collard greens, farofa, vinagrete, orange slices, and torresmo.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
