This iconic Brazilian black bean stew is a soul-warming masterpiece combining tender pork, smoky flavors, and rich spices simmered into a deeply satisfying dish. Traditionally served with rice, orange slices, and farofa, feijoada represents the heart of Brazilian comfort food and is perfect for feeding a crowd. Once you taste this complex, aromatic stew, you'll understand why it's considered Brazil's national dish.
⏱️210 min
📊Medium
👥8 servings
🍽️Main
meatfamilyfestivebudget-friendly
Ingredients
500 gdried black beans
600 gpork shoulder
400 gpork ribs
300 gbeef tongue
3 piecesonions
6 piecesgarlic cloves
3 piecesbay leaves
60 mlolive oil
1000 mlbeef broth
10 gsalt
5 gblack pepper
2 piecesfresh orange
Instructions
1SOAK THE BLACK BEANS: Rinse the dried black beans thoroughly under cold running water, removing any debris or damaged beans. Place them in a large bowl and cover with cold water, letting them soak overnight or for at least 8 hours to soften and reduce cooking time. This soaking process helps ensure even cooking and reduces the cooking time from 4 hours to about 2-3 hours. Chef tip: If you're short on time, use the quick-soak method by bringing beans and water to a boil for 2 minutes, then letting them rest covered for 1 hour.
2PREPARE THE MEAT: Cut the pork shoulder into 5-7cm cubes, keeping the pork ribs whole, and clean the beef tongue by blanching it in boiling salted water for 5 minutes, then peeling off the outer skin under cool running water. Pat all meat dry with paper towels to ensure better browning. The variety of cuts creates different textures—the shoulder becomes tender and shreds, the ribs stay chunky, and the tongue becomes very tender with a unique texture. This combination is essential for authentic feijoada's complex flavor profile.
3BROWN THE MEAT: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Working in batches to avoid overcrowding, brown the pork shoulder and ribs on all sides until golden-brown, approximately 3-4 minutes per side, then transfer to a plate. Repeat with the beef tongue. This browning creates a flavorful fond on the bottom of the pot and develops deep, complex flavors through the Maillard reaction. Do not skip this step as it adds essential caramelized depth to the final dish.
4BUILD THE FLAVOR BASE: In the same pot with the rendered fat and browned bits, add diced onions and minced garlic, sautéing for 4-5 minutes over medium heat until softened and fragrant, stirring frequently to prevent burning. Scrape up the browned bits from the bottom of the pot with a wooden spoon, incorporating them into the onion mixture—these caramelized bits are liquid gold for flavor. Cook until the onions are translucent and the garlic is golden and aromatic, creating an essential flavor foundation for the entire dish.
5COMBINE AND SIMMER: Return all browned meat to the pot, add the drained soaked black beans, pour in the beef broth, and add the bay leaves, salt, and black pepper. Bring to a boil over high heat, then reduce to a gentle simmer and partially cover with a lid. Simmer for 2.5-3 hours, stirring occasionally and skimming any foam that rises to the surface during the first 30 minutes. The beans should become completely tender and start to break down, thickening the broth into a rich, dark, glossy sauce. Chef tip: Taste and adjust seasoning halfway through cooking; the flavor will concentrate and intensify as liquids reduce.
6FINISH AND SERVE: In the final 15 minutes of cooking, remove and discard the bay leaves, then taste the feijoada and adjust seasoning with additional salt and pepper as needed. The consistency should be thick but still soupy—if too thin, simmer uncovered to reduce further; if too thick, add a splash of beef broth. Ladle the feijoada into serving bowls and serve with freshly cooked white rice on the side, orange slices for squeezing over the top, and farofa (toasted cassava flour) sprinkled on top for textural contrast. The combination of rich, slow-cooked beans and tender meat with bright citrus creates the authentic Brazilian experience.