There are likely many versions of Brazilian Feijoada, with each family claiming that their tradition is the right one. After all, it is a national dish with roots in the country's past, including making the most of whatever ingredients are on hand.
Feijoada actually has roots in Brazil's slaveholding past (Milk Street Magazine, March, 2022) and it was made with whatever bits of meat, pork ears, tails, feet, and tongue that were leftover from the slaveholders meals. The meat was cooked low and slow with black beans.
Once slavery was abolished (1888), the dish became mainstream and also included better cuts of meat. It eventually became Brazil's national dish. The one rule is that this dish is served only on Saturdays and Wednesdays, at lunch.
Some of the options for preparing this dish is to cook the meat and beans together and then separate them for serving. This meal can also be prepared in one pot, which is what I did here.
Traditionally, this dish is served with oranges, collard greens, white rice, farofa, (toasted cassava flour with bacon, and hard boiled eggs), and tomato salsa. I skipped the collard greens, but prepared a tomato salsa and orange wedges to go with this stew, along with white rice.
I actually tried making the farofa but was not happy with my results, so I skipped it too.
To make the salsa, toss together 1 pound chopped tomatoes, 1 chopped onion, fresh cilantro leaves, and red or white wine vinegar and let the mixture chill before serving.
Ingredients in this Feijoada:
I'm sure I've broken a few rules. So many ingredients require some serious sourcing. This version does not include the hard-to-find meats that are traditional in Brazil, and include meats that are easy-to find at your grocery store. The resulting dish is hearty and delicious and worth making, no matter what day of the week it is.
Bacon: The fat from the bacon is used for cooking onions, garlic, herbs, and spices.
Vegetables: Celery, onions, and garlic cloves.
Herbs: Cilantro and bay leaves.
Spices: Ground cumin, salt, and pepper.
Liquids: Cachaça or white rum and orange juice.
Dried Black Beans.
Meats: Beef short ribs, ham hock, and linguiça.
Process To Make This Feijoada:
First, cook the bacon until lightly browned and then add the onions, celery, garlic, cilantro stems, by leaf, cuman, and black pepper. Cook for about 15 minutes.
Next, add the rum or cachaça, orange juice, and the beans. Add water and bring everything to a boil. Add the short ribs and ham hock and simmer for about 2 hours. Add the linguiça and cook for another 90 minutes.
When the meats and beans are done cooking, shred them and cut the sausage into slices and return everything back to the pot. Season with salt and pepper to taste.
Make-Ahead:
This stew is as a great make-ahead dish. Prepare it the day before and reheat it right before serving. You can keep any leftovers in the refrigerator.
More Brazilian Recipes:
"F" is for Feijoada, Fortune, Funfetti, Fansi, Feta, Fajita, and More!
As part of the 2026 Alphabet Challenge, we are sharing recipes that begin with "F" or include ingredients or methods that that begin with "F”:
- A Messy Kitchen: Fortune Cookie Crust
- Karen’s Kitchen Stories: Brazilian Feijoada - Black Bean Stew with Beef and Pork
- Sneha’s Recipe: Fingerlicking Garlic Coconut Chutney
- Jolene’s Recipe Journal: Funfetti Pancakes
- Sizzling Tastebuds: Eggless Flourless Chocochip Brownies
- Mayuri’s Jikoni: Fansi Dapka Nu Shaak
- Food Lust People Love: Lamb Feta Mint Patties
- Magical Ingredients: Feta Potato Swirls
- Blogghetti: One Pan Chicken Fajita Pasta
- Culinary Cam: Fig Leaf Syrup
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Lemony Potato & Fennel Rotisserie Chicken Soup
- A Day in the Life on the Farm: Gruyere and Apple Cider Fondue
Last year (2025) for the letter "F," I made Fluffy Focaccia. It's one of my favorite focaccia recipes.
Brazilian Feijoada - Black Bean Stew with Beef and Pork
There are likely many versions of Brazilian Feijoada, with each family claiming that their tradition is the right one.
Ingredients
- 12 ounces thick cut bacon, chopped
- 2 medium celery stalks, sliced
- 1 medium yellow onion, diced
- 8 cloves garlic, peeled and chopped
- Stems from 1 bunch cilantro minced (save the leaves for the salsa)
- 3 bay leaves
- 1 teapoon ground cumin
- salt and freshly ground black pepper
- 1/4 cup cachaça or white rum
- 1/4 cup fresh orange juice
- 3 1/2 quarts water
- 1 pound dried black beans, rinsed
- 1 1/4 pounds bone-in beef short ribs
- 1 pound ham hock
- 1 pound linguiça sausage
Instructions
- In an 8 quart Dutch oven, cook the bacon over medium heat until lightly browned, about 5 minutes plus. Add the celery, onion, garlic, cilantro stems, bay leaves, cumin, and 1/2 teaspoon of pepper. Cook, stirring often, for 10 to 15 minutes. The vegetables should be translucent.
- Add the rum and orange juice and scrape the bottom of the pan for browned bits. Add the beans and water. Bring to a boil. Add the short ribs and ham hock and stir. Reduce the heat to medium low and simmer for 2 hours, stirring occasionally.
- Add the linguiça and cook for 1 1/2 hours, stirring occasionally. The beans should be fully cooked.
- Remove the pot from the heat and transfer the short ribs, ham hock, and sausages to a cutting board. Remove the bones and shred the beef and ham with forks or your hands. Cut the sausage into slices. Remove the bay leaves from the pot. Return the meats to the pot. Season with salt and pepper and serve.
Nutrition Facts
Calories
683Fat (grams)
41 gSat. Fat (grams)
14 gCarbs (grams)
31 gFiber (grams)
7 gNet carbs
24 gSugar (grams)
2 gProtein (grams)
42 gCholesterol (grams)
129 mgAdapted from Milk Street Magazine, March/April 2022.
