Name: Brazilian Black Bean Stew with Smoked Pork and Sausage
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 6 generous servings
Cuisine: Brazilian
Ingredients: 1 lb dried black beans, soaked overnight and drained; 12 oz smoked pork ribs or thick-cut bacon, chopped into 2-inch pieces; 8 oz linguica or smoked kielbasa sausage, sliced into 1/2-inch rounds; 8 oz boneless pork shoulder, cut into 1-inch cubes; 1 large yellow onion, finely diced; 6 garlic cloves, minced; 2 dried bay leaves; 2 tbsp olive oil, plus kosher salt and freshly ground black pepper to taste; 2 cups long-grain white rice, rinsed; 4 cups water; 1 tbsp olive oil; 2 garlic cloves, minced; 1 tsp salt; 1 large bunch collard greens (about 1 lb), ribs removed, leaves thinly sliced; 2 tbsp olive oil; 3 garlic cloves, thinly sliced; 1 cup cassava flour (farofa de mandioca); 2 tbsp unsalted butter; 2 tbsp bacon fat or olive oil; 1 small onion, finely diced; 1/2 tsp salt, plus more to taste; 2 navel oranges, cut into wedges; Brazilian-style hot sauce (pimenta), for serving

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Feijoada Completa is Brazil's national dish, traditionally served on Wednesdays and Saturdays to gather family and friends around the table. This rich black bean stew is slow-simmered with an assortment of smoked and fresh pork cuts, then accompanied by white rice, sautéed collard greens, toasted cassava flour, and orange wedges to balance the deep, smoky flavors. The accompaniments are just as important as the stew itself.

Prep Time25 mins

Cook Time150 mins

Total Time175 mins

Servings6

Yield6 generous servings

Nutrition Facts

Per serving (estimated)

820 kcalCalories
38 gFat
13 gSaturated Fat
68 gCarbs
12 gFiber
6 gSugar
48 gProtein
1180 mgSodium
1350 mgPotassium
180 mgCalcium
7 mgIron
45 mgVitamin C
280 mcgVitamin A

Ingredients

For the Bean Stew

1 lb dried black beans, soaked overnight and drained
12 oz smoked pork ribs or thick-cut bacon, chopped into 2-inch pieces
8 oz linguica or smoked kielbasa sausage, sliced into 1/2-inch rounds
8 oz boneless pork shoulder, cut into 1-inch cubes
1 large yellow onion, finely diced
6 garlic cloves, minced
2 dried bay leaves
2 tbsp olive oil, plus kosher salt and freshly ground black pepper to taste

For the Rice and Collard Greens

2 cups long-grain white rice, rinsed
4 cups water
1 tbsp olive oil
2 garlic cloves, minced
1 tsp salt
1 large bunch collard greens (about 1 lb), ribs removed, leaves thinly sliced
2 tbsp olive oil
3 garlic cloves, thinly sliced

For the Farofa and Garnish

1 cup cassava flour (farofa de mandioca)
2 tbsp unsalted butter
2 tbsp bacon fat or olive oil
1 small onion, finely diced
1/2 tsp salt, plus more to taste
2 navel oranges, cut into wedges
Brazilian-style hot sauce (pimenta), for serving

Directions

Drain the soaked black beans and place them in a large heavy pot or Dutch oven. Add the smoked pork ribs, bay leaves, and 8 cups of fresh water; bring to a boil over high heat, then reduce to low and simmer gently for 1 hour, skimming any foam, until the beans are tender.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Pat the pork shoulder cubes dry, season with salt and pepper, and brown on all sides for about 5 minutes. Transfer to the bean pot with tongs.
Add the sausage slices to the same skillet and brown until crisp at the edges, about 3 minutes, then add them to the pot along with the diced onion and minced garlic. Simmer everything together for another 45 minutes to 1 hour, until the meats are fork-tender and the broth is creamy and thickened.
Make the rice: combine the rinsed rice, water, olive oil, minced garlic, and salt in a medium saucepan. Bring to a boil, stir once, cover, reduce to the lowest heat, and cook for 18 minutes. Remove from heat and let steam, covered, for 5 minutes.
Make the couve: heat 2 tablespoons olive oil in a wide skillet over medium heat, add the sliced garlic and cook just until fragrant, about 20 seconds. Add the collard greens and a pinch of salt and sauté for 3 to 4 minutes, until wilted but still vivid green.
Make the farofa: melt the butter with the bacon fat in a skillet over medium heat, sauté the diced onion until soft and translucent, then add the cassava flour. Stir constantly for 4 to 5 minutes until the flour turns deep golden and smells toasty. Season with salt.
Taste the feijoada and adjust salt and pepper. For a thicker stew, mash about 1 cup of beans against the side of the pot and stir back in; loosen with a ladle of bean cooking liquid if needed.
Ladle the feijoada into deep bowls and serve family-style with the white rice, couve, and farofa. Set out the orange wedges and hot sauce so everyone can brighten and spice their bowl to taste.

Cook’s Notes

Soak the beans overnight in cool water with a pinch of baking soda to soften skins and shorten cooking time; rinse well before using.
For an even more traditional flavor, swap in 6 oz of carne seca (salt-cured beef) for part of the pork shoulder; rinse and soak it for 24 hours first.
Save a few cups of the bean cooking liquid to adjust the stew's consistency; it carries far more flavor than plain water.
The orange wedges are not just garnish – the acidity cuts through the rich pork fat and balances the smoky, salty stew.
Leftover feijoada tastes even better the next day; reheat gently with a splash of water and serve over rice or with toasted farofa.