TOTAL TIME90 minutes
SERVINGS16 servings
DIFFICULTYEasy
KCALORIES (PER SERVING)
550 kcal
Discover how to prepare an authentic and flavorful feijoada, an iconic Brazilian dish. Made with black beans and various desalted pork meats, this recipe yields generous 16 servings in just 90 minutes. Perfect for sharing at festive lunches or family gatherings, accompany with rice, farofa, kale, and orange for a complete experience.
Feijoada – Today we’re preparing traditional feijoada with creamy black beans and succulent pork meats like loin, paio, and calabresa sausage. Desalt well the day before, cook in 90 minutes for 16 hearty and tasty servings. Accompany with rice, farofa, kale, and orange. Shall we make this delight?
Jump to the Recipe
Ingredients
Feijoada Ingredients
- half kilo (500 g) black beans – Main base that gives color and creaminess to the traditional dish.
Tip: Soak for 12 hours to cook faster.
- 2 teacups (about 400 g) salted jerked beef – Contributes intense smoky flavor after desalting.
Substitution: Fresh smoked sausage in larger pieces.
- 2 teacups (about 400 g) salted pork loin – Adds juiciness and soft texture to the stew.
Substitution: Fresh loin cut into cubes.
- 2 teacups (about 400 g) salted pork chops – Enriches with fat that enhances the rich broth.
- 1 paio (about 300 g) – Smoked sausage that gives authentic aroma to feijoada.
- 2 teacups (about 400 g) calabresa sausage – Brings balanced spiciness and marked smoky flavor.
Substitution: Tuscan sausage for a milder variation.
- juice of 2 oranges (about 200 ml) – Balances the salty flavor with refreshing acidity.
- 1 teacup (about 200 g) pork belly – Provides crunchiness and fat that perfumes the sauté.
- 2 chopped onions (about 200 g) – Aromatic base that sweetens the overall seasoning.
- 2 crushed garlic cloves (about 10 g) – Intensifies the classic Brazilian aroma of the dish.
- 2 beef bouillon cubes – Enhances umami flavor without excess salt.
Required Utensils
Utensils for Making Feijoada
Organizing utensils in advance makes feijoada preparation easier, avoiding interruptions and ensuring everything flows organized during the prolonged cooking of meats and beans.
- Large pot
- Skillet
- Bowl or container for soaking
- Pressure cooker
- Skimmer
Jump to Preparation Method
Preparation Method
How to Make Feijoada
- Overnight Preparation – Desalting: The night before, soak the black beans and all salted meats (jerked beef, loin, and ribs) in separate containers with plenty of cold water. Change the water for the meats at least 3 to 4 times over 12 hours or more; this removes excess salt, avoiding an overly salty dish and preserving the soft texture of the ingredients. Keep in a cool place.
- Nutritional Information
The values below are approximate estimates per serving (1/16 of total), calculated based on official food composition tables (such as TACO/TBCA/USDA) and may vary depending on ingredients used.
| Component |
Amount per serving |
| Calories |
550 kcal |
| Carbohydrates |
40 g |
| Proteins |
35 g |
| Total Fats |
30 g |
| Dietary Fiber |
12 g |
| Sodium |
1200 mg |
Macronutrient Distribution per Serving
Proteins
35 g
Fats
30 g
Data Source: Values calculated based on recipe quantities, using TBCA and USDA FoodData Central.
Special Tips
Tips for Perfect Feijoada
These special tips are essential to ensure your feijoada has the exact flavor point, creamy texture, and perfect balance, avoiding common mistakes that compromise the final result of this Brazilian classic.
- Desalt meats patiently: Change water at least 4 times during 12 hours or use quick boiling water for 30 minutes; this removes excess salt without altering the juicy texture, preventing an overly salty dish that masks flavors.
- Common bean broth mistake: Always start cooking in cold water and add salt only at the end, as adding salt at the beginning hardens the bean skins, leaving them tough even after hours on the fire.
- Remove foam religiously: Use a skimmer to eliminate all foam that forms when adding meats and orange juice; this clarifies the broth, resulting in clean feijoada without bitterness.
- Fry pork belly until well golden: The crispy gold releases aromatic fat that enriches the sauté; remove excess fat with paper towel to avoid too much oil in the final seasoning.
- Sauté onion and garlic to the right point: Cook until translucent and fragrant, but without burning, incorporating broth and bean broth for 5 extra minutes for concentrated flavor that permeates the entire feijoada.
- Avoid watery broth: Test doneness by cooking beans until soft but firm, adding water only if it dries too much; the secret is low heat after combining ingredients for 20-30 extra minutes to thicken naturally.
- Balance with fresh orange juice: Roll the fruits before squeezing for maximum yield; the acidity cuts the meat fat, balancing flavors without excess sourness.
- Integrate seasoning evenly: Vigorously mix the pork belly sauté into the feijoada in the last 20 minutes on medium heat, ensuring every serving has homogeneous flavor and irresistible aroma.
Chef’s secret: Let rest covered for 15 minutes after turning off heat for flavors to meld perfectly.
Variations
Feijoada Variations
The classic feijoada is versatile and allows creative adaptations that maintain its Brazilian essence, adjusting for specific diets, reduced time, or regional preferences, always preserving the rich flavor balance of meats and black beans.
- Light feijoada: Reduce fatty meats, prioritizing lean loin and fresh sausage; substitute pork belly with olive oil for a less caloric version, ideal for hot days, cooking for 60 minutes total.
- Vegetarian feijoada: Swap meats for hearts of palm, mushrooms, and soy sausage chopped, keeping onion and garlic sauté; add cumin for smoky flavor, perfect for vegans and ready in 70 minutes.
- Quick pressure cooker feijoada: Use pressure cooker to cook beans and meats in 40 minutes after desalting, incorporating orange juice at the end for acidity; great for busy routines without losing creaminess.
- Northeastern feijoada: Include sun-dried beef and fresh bacon instead of paio, serving with toasted manioc flour; cook sausages separately for extra spiciness, varying seasoning with cilantro.
- Fit low carb feijoada: Increase vegetables like zucchini and kale in the stew, removing some meats to focus on lean proteins; yields 16 light servings, with only 90 minutes total.
- Feijoada croquettes: Process leftovers with egg and breadcrumbs, fried until golden, served as appetizers; use sautéed seasoning for authentic flavor in extra minutes.
Ingredients and Nutrition
Ingredient Tips for Feijoada
Choosing fresh, quality ingredients is the secret to authentic feijoada with deep flavor and ideal texture. Prioritize firm black beans without impurities and trusted butcher pork meats, desalted beforehand. Substitutions like fresh sausage for smoked alter spiciness, maintaining balance; experiment to personalize without losing Brazilian essence.
Feijoada’s nutritional profile highlights animal proteins from meats combined with bean fibers, forming a complete meal rich in iron and vitamins; fresh orange adds vitamin C for better nutrient absorption. Versions with less fat promote cardiovascular benefits, ideal for balanced family meals.
- Black beans: Rich in fibers that aid digestion and satiety, opt for whole crunchy grains that soften perfectly in long stew.
- Various pork meats: Dense protein source, choose fresh cuts for lower sodium and fats; balance with vegetables for healthier profile.
- Orange juice: Provides essential vitamin C for immunity and iron absorption from beans and meats, properly cutting fattiness.
- Onion and garlic: Natural antioxidants that boost flavor and digestive health, sautéed to release bioactive compounds.
- Pork belly: Adds umami flavor, but use moderately to control total calories per serving.
Storage and Preservation
After quick cooling, store feijoada in the fridge for up to 5 days in covered containers; reheat on low heat adding water to maintain creaminess. Freeze individual portions for up to 2 months, thawing in fridge 24h before and reheating on medium heat avoiding microwave to preserve texture. Never refreeze after thawing for food safety.
Pair with Succulent Alcatra Stew to vary proteins, or plain rice to complement the classic dish in larger meals.
Serve your feijoada hot accompanied by fluffy rice, crunchy farofa, sautéed kale, and orange slices to cut the fat and enhance flavors. A generous serving is perfect for family lunch or friends gathering, yielding 16 hearty portions that warm the heart.
To complete the Brazilian meal, try our Succulent Alcatra Stew for 8 in 50 Irresistible Minutes another day, harmonizing juicy proteins with the classic beans. Celebrate special occasions with this tradition that pleases everyone.
With these simple steps, you now master perfect feijoada and can repeat it whenever you want, turning any day into a gastronomic feast.
Can I use carioca beans instead of black beans?
Although traditional feijoada requires black beans for the iconic flavor and color, you can try carioca beans adjusting cooking time for 1 extra hour until soft. The result is lighter, but maintains creaminess with the meats. For best adherence to the recipe, prefer original black beans.
How to properly desalt salted meats?
The day before, soak meats in cold water separately, changing water 3 to 4 times a day to remove excess salt over 12 hours. The next day, rinse well before cooking. This step ensures balanced flavor without toughening meats during 90 minutes total prep.
How long does feijoada last in the fridge or freezer?
After cooling, store in fridge for 3 to 5 days in sealed container and reheat on low heat adding water if needed. For freezer, individual portions last up to 2 months; thaw in fridge 24 hours before. Always check smell and texture before consuming.
How to know if beans are at the right cooking point?
Beans are ready when soft to press but firm and without excessive skin peeling, after about 1 to 2 hours in regular pot with 3 liters cold water. Add meats only when almost cooked to avoid toughening. If using pressure cooker, release steam manually after 40 minutes.
Did you like this recipe?
If you liked it, share with your friends and family!
Tia Guia is the voice and heart behind the Receita de Comer blog, a space dedicated to making cooking accessible, flavorful, and meaningful for everyone. Passionate about transforming simple ingredients into dishes that evoke memories and bring people together at the table, she shares practical and delicious recipes, packed with useful tips for everyday life. Her goal is to inspire both beginners and experienced cooks, always with a touch of affection, joy, and curiosity. Here, each recipe is an invitation to discover new flavors, rediscover traditions, and celebrate the pleasure of cooking and eating well.
