Feijoada Brazilian Black Beans with Smoked Meats

Discover the heart and soul of Brazilian cuisine with Feijoada, a rich and flavorful stew of tender black beans and a medley of smoky, savory meats. This comforting one-pot dish features smoked sausage, pork ribs, and crispy bacon, all slow-simmered to perfection with aromatic spices like cumin and smoked paprika. A squeeze of fresh orange juice adds a hint of brightness, while the long, gentle cooking process melds the flavors into a deeply satisfying meal. Traditionally served over fluffy white rice and garnished with fresh cilantro or orange slices, Feijoada is a true celebration of Brazil’s culinary heritage, perfect for family gatherings or a taste of something extraordinary. Keywords: Feijoada, Brazilian black bean stew, smoked meats, traditional Brazilian cuisine, slow-cooked recipes.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:150 mins

Total Time:165 mins

Servings: 6

Ingredients

• 450 grams Dried black beans
• 2 tablespoons Olive oil
• 1 large, diced Onion
• 4 minced Garlic cloves
• 300 grams, sliced Smoked sausage (e.g., linguiça or kielbasa)
• 300 grams Smoked pork ribs
• 150 grams, diced Bacon
• 2 Bay leaves
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 halved Orange
• 1.5 liters Water
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons, chopped (optional, for garnish) Fresh cilantro
• 4 cups (for serving) Cooked white rice
• 0 (optional, for serving) Orange slices

Directions

Step 1

Rinse the dried black beans in cold water and pick out any debris. Place them in a large bowl, cover with water, and let soak overnight (or for at least 8 hours). Drain and set aside.

Step 2

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced bacon and cook until it begins to render its fat and turn crispy, about 5 minutes.

Step 3

Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until fragrant and softened.

Step 4

Add the smoked sausage slices and smoked pork ribs to the pot. Brown the meats for about 5 minutes, stirring occasionally.

Step 5

Stir in the drained black beans, bay leaves, ground cumin, and smoked paprika. Mix until combined.

Step 6

Pour in the water and squeeze the juice of the halved orange into the pot, adding the orange halves to the mix for extra flavor.

Step 7

Bring the mixture to a boil over high heat. Reduce the heat to low, cover the pot, and let the feijoada simmer gently for 2-2.5 hours, stirring occasionally. Check periodically to ensure the liquid has not evaporated too much, and add more water if needed.

Step 8

After the beans are tender and the broth is thickened, season the feijoada with salt and black pepper to taste. Remove the orange halves and bay leaves.

Step 9

Serve the feijoada hot over cooked white rice. Garnish with fresh cilantro and orange slices, if desired.

Nutrition Facts

Serving size	(3518.5g)

Amount per serving	% Daily Value*
Calories	3694.4

Total Fat 173.7g	0%
Saturated Fat 56.0g	0%
Polyunsaturated Fat 13.4g
Cholesterol 435.5mg	0%
Sodium 8509.3mg	0%
Total Carbohydrate 333.0g	0%
Dietary Fiber 48.5g	0%
Total Sugars 21.2g
Protein 184.4g	0%

Vitamin D 24IU	0%
Calcium 532.5mg	0%
Iron 26.8mg	0%
Potassium 4270.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 20.3%

Carbs: 36.7%