Feijoada: Brazilian Black Bean Stew | CookOS

Feijoada

Name: Feijoada: Brazilian Black Bean Stew
Yield: 4 servings
Ingredients: 1 pound dry black beans, cleaned, rinsed and soaked overnight; 1 pound carne seca- salted dried beef, cut into ½ inches cubes, it can be found in Brazilian Market or corned beef can be used as a substitute; 1 pound salted pork ribs cut in small pieces; 1 pound smoked kielbasa sausage, sliced ½ inch pieces; 1 smoked ham hock or ½ pound salted boneless pork shoulder cut in cubes; ½ pound of mild spiced Portuguese chorizo, cut into ½ inch slices; 1 thicker slice of bacon, cut into small pieces; 5 garlic cloves, minced; 1 large onion, chopped; 1 bay leave; 1 tablespoon of cooking oil or olive oil; Salt and pepper to taste; Peeled oranges sliced to garnish

Feijoada is Brazil's beloved national dish—a hearty black bean stew layered with carne seca (salted dried beef), pork ribs, smoked kielbasa, and chorizo that develops deep, complex flavor through slow cooking.

Total

Servings

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Pbs · by PBS Food

Ingredients

1 pound dry black beans, cleaned, rinsed and soaked overnight
1 pound carne seca- salted dried beef, cut into ½ inches cubes, it can be found in Brazilian Market or corned beef can be used as a substitute
1 pound salted pork ribs cut in small pieces
1 pound smoked kielbasa sausage, sliced ½ inch pieces
1 smoked ham hock or ½ pound salted boneless pork shoulder cut in cubes

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½ pound of mild spiced Portuguese chorizo, cut into ½ inch slices

1 thicker slice of bacon, cut into small pieces

5 garlic cloves, minced

1 large onion, chopped

1 bay leave

1 tablespoon of cooking oil or olive oil

Salt and pepper to taste

Peeled oranges sliced to garnish

13 Ingredients

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Instructions

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Tips & Notes

Pro tips

Soak beans overnight to reduce cooking time and digestibility; drain and rinse before adding to the stew.
Brown the bacon and render its fat first—use it as the flavor base for sautéing onion and garlic before adding beans and meats.
Add the bay leaf early and simmer gently; aggressive boiling can break apart beans and toughen the meat.
Taste and adjust salt carefully—carne seca, pork ribs, and ham hock are all pre-salted; add salt incrementally to avoid over-seasoning.

Substitutions

Carne seca → corned beef (milder flavor, widely available)
Smoked kielbasa → smoked sausage or andouille (maintains smokiness)
Portuguese chorizo → Spanish chorizo or smoked paprika seasoning (similar spice profile)
Ham hock → additional salted pork shoulder or pancetta (different texture but adds richness)

Storage & make-ahead

Refrigerate feijoada in an airtight container up to 4 days or freeze up to 3 months; reheat gently on the stovetop over medium heat, adding a splash of water if needed.

Common Questions

Can I make feijoada without carne seca?

Yes. Corned beef is an acceptable substitute for carne seca, or use additional pork shoulder. The stew will be slightly less intensely flavored but still authentic.