Feijoada – Brazilian Black Bean Stew with Pork

Prep Time: 30 minutes  |  Cook Time: 3 hours  |  Total Time: 3 hours 30 minutes
Servings: 6-8 servings  |  Difficulty: Moderate  |  Cuisine: Brazilian

Ingredients

• 1 lb black beans, soaked overnight
• 1 lb pork shoulder, cubed
• 8 oz pork ribs
• 4 oz bacon, chopped
• 1 onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• Salt and pepper to taste
• 2 cups cooked rice
• Fresh collard greens, sautéed
• Orange slices
• Cassava flour (farofa)

Instructions

1. Soak black beans overnight, then drain and rinse.
2. In a large pot, cook bacon until crispy, then add onion and garlic.
3. Add pork shoulder and ribs, browning on all sides.
4. Add black beans, bay leaves, and 8 cups water.
5. Simmer for 2.5-3 hours until beans are tender and creamy.
6. Season with salt and pepper to taste.
7. Serve over rice with sautéed collard greens, orange slices, and cassava flour on the side.

Tips & Notes

• Traditionally served with rice, collard greens, orange slices, and cassava flour
• Make ahead – feijoada tastes even better the next day
• Use various pork cuts for deeper flavor
• The beans should be creamy; add water if needed during cooking

Nutrition Notes

High in protein and iron from the beans and pork; good source of B vitamins and minerals. Calorie-dense comfort food.