Feijoada (Brazilian Black Bean Stew) | CookOS

Feijoada

Name: Feijoada (Brazilian Black Bean Stew)
Prep time: 8 h 30 min
Cook time: 4 h 30 min
Total time: 13 h
Yield: 8 servings
Ingredients: 2 lbs dried brazilian black beans, picked through and soaked overnight in water; 2 large onions, minced; vegetable oil; 1 head garlic, minced; bay leaf; 1 lb smoked pork neck bones, cut into chunks; 8 ounces beef brisket, cut into chunks; 4 slices smoked rib bacon, cut into chunks; 4 fresh cut into individual ribs or 4 smoked pork ribs, cut into individual ribs; 2 smoked ham hocks; 2 smoked pigs tail; 1 fully cooked smoked brazilian beef sausage, sliced (Calabresa); 1 large smoked sausage, sliced; vegetable oil; salt; 2 bunches collard greens, stems removed, thinly sliced; white rice, for serving; orange, peeled and sliced, for serving; spicy brazilian hot sauce, for serving; toasted manioc flour, for serving (farofa)

Feijoada is a traditional Brazilian stew combining dried black beans with smoked pork neck bones, beef brisket, bacon, and ham hocks for deep, savory flavor. The slow-cooked dish becomes rich and tender, with beans absorbing smoky meat essence.

🏷️Meat 🏷️Brazilian 🏷️South american

Total

13h

Servings

Difficulty

Expert

Est. Cost

$35–$58

Recipe Source

View original recipe

From Food.com · by Genius Kitchen

Ingredients

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2 lbs dried brazilian black beans, picked through and soaked overnight in water

2 large onions, minced

vegetable oil

1 head garlic, minced

bay leaf

1 lb smoked pork neck bones, cut into chunks

8 ounces beef brisket, cut into chunks

4 slices smoked rib bacon, cut into chunks

4 fresh cut into individual ribs or 4 smoked pork ribs, cut into individual ribs

2 smoked ham hocks

2 smoked pigs tail

1 fully cooked smoked brazilian beef sausage, sliced (Calabresa)

1 large smoked sausage, sliced

vegetable oil

salt

2 bunches collard greens, stems removed, thinly sliced

white rice, for serving

orange, peeled and sliced, for serving

spicy brazilian hot sauce, for serving

toasted manioc flour, for serving (farofa)

Instructions

1
For the beans:.
2
Drain the beans and transfer to a very large pot. Cover with fresh water. Bring to a boil, and then reduce the heat to maintain a low simmer for about 1 hour. Meanwhile, saute the onions in vegetable oil in a skillet over medium heat, stirring occasionally, until soft, 8 to 10 minutes. Add the garlic and cook another minute and set aside. After the beans have cooked for 1 hour, stir the onions, garlic and bay leaves into the beans. Cook for 1 hour longer, adding more water if necessary to keep the beans covered.
3
For the meat:.
4
While the beans are cooking, preheat the oven to 350 degrees F. Arrange the neck bones, brisket, bacon, ribs, ham hocks, pig tails and sausages in enough roasting pans or baking sheets to contain them in one layer, and roast for 1 hour 30 minutes to 2 hours.
5
Add all of the meat, without their rendered fat, to the pot of beans and mix well. Add enough water to cover. Bring to a boil, and then reduce the heat and simmer until the beans are soft and the meat is tender and falling apart, 2 hours to 2 hours 30 minutes.
6
For the collard greens:.
7
Just before serving the feijoada, heat oil in a large nonstick skillet over medium-high heat. Add salt to the pan, and then add the collards in handfuls, letting the greens wilt a little before adding more. Saute until crisp tender.
8
Serve the feijoada with the collard greens, rice, orange slices and hot sauce, sprinkling the farofa over the feijoada.

Tips & Notes

Pro tips

Use a heavy-bottomed pot or Dutch oven to prevent scorching during the long simmer; stir occasionally.
Skim foam and impurities from the surface during the first 30 minutes of cooking for a cleaner broth.
Beans should absorb the smoky broth without becoming mushy; test doneness at 2 hours and adjust heat if needed.
Reserve 1 cup of cooked stew, mash it, and stir back in to thicken the broth naturally without flour or cornstarch.

Substitutions

Smoked ham hocks → smoked turkey legs (leaner, milder smoke)
Beef brisket → beef chuck or short ribs (different cut, similar tenderness)
Smoked pork neck bones → smoked pork shoulder or butt (richer, fattier)

Storage & make-ahead

Refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop with a splash of water to restore consistency.

Common Questions

Do I need to soak the black beans overnight?

Yes, soaking overnight hydrates the beans evenly and reduces cooking time. Drain the soaking water before adding beans to the pot.

Can I use fresh pork instead of smoked?

You can, but smoked pork (neck bones, hocks, bacon) is traditional and essential to feijoada's signature flavor. Fresh pork will produce a milder dish.