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Feijoada with smoked sausage, served with rice and fresh coriander
Hearty Brazilian stew served in a traditional clay pot

Brazilian feijoada with smoked sausage

Author: Flavelo
Recipes Main Courses
Feijoada is Brazil's national dish, a thick, dark, soul-warming bean stew with a history stretching back to colonial times. Although originally created by plantation workers using leftover cuts of meat, it has since been elevated to a true celebratory feast. The black beans cook down to a creamy consistency, whilst the smoked sausage imparts a deep, distinctive flavour. This is not a meal to be rushed: the secret lies in simmering gently over a low heat to allow the flavours to meld perfectly.
🕒 Prep Time 8 hrs 15 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 9 hrs 45 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Large bowl (for soaking)
  • Heavy-based saucepan or cast-iron casserole dish
  • Chopping board and knife
  • Wooden spoon

Instructions

1 ✓

Soak the black beans in plenty of cold water the night before preparation (for at least 8 hours). The next day, drain and rinse them.

Tip: The beans absorb water (rehydration), ensuring the inside becomes soft, not just the skin.
2 ✓

Slice the smoked sausage. Heat the olive oil in a heavy-based saucepan and fry the sausage for 5-6 minutes until it releases its fat and browns.

Tip: The rendered spicy fat will form the base flavour of the dish, in which we will sauté the vegetables.
3 ✓

Finely chop the onion, dice the pepper, and crush the garlic. Add the onion and pepper to the sausage, sauté for 5 minutes, then add the garlic for another 1 minute.

Tip: The onion is ready when it is translucent and has a sweet aroma.
4 ✓

Add the drained beans and bay leaves to the pot. Pour in enough water to cover by a good two fingers (approx. 1-1.5 litres).

Tip: The essential oils in the bay leaves dissolve properly during the long cooking time, deepening the flavours.
5 ✓

Bring to the boil, then reduce the heat to low, cover, and simmer gently for 1-1.5 hours until the beans are butter-soft.

Tip: Only add salt at the end of cooking! If you salt at the beginning, the bean skins may remain tough.
6 ✓

Once the beans are tender, season with salt and pepper to taste. If it is too runny, cook for another 10-15 minutes without the lid to thicken.

Tip: Starch cooks out of the beans, which gives the sauce its thickness (gelatinisation).
7 ✓

Before serving, sprinkle with fresh chopped coriander and squeeze over a little lime juice.

Tip: The acidity of the lime 'cuts through' the fatty, heavy taste of the beans and sausage, refreshing the overall palate.

Recipe FAQ

Why do I need to soak the beans?
Soaking replenishes the beans' moisture content, ensuring they cook more evenly and quickly, as well as reducing the compounds that cause bloating.
What sausage should I use?
Any good quality smoked sausage will work, such as chorizo or a similar cured sausage.
How can I thicken it?
At the end of cooking, remove a ladleful of beans, mash them with a fork, and stir them back into the stew.

Ingredients

  • 200 g Smoked sausage
  • 300 g Dried black beans
  • 1 pc Onion
  • 3 cloves Garlic
  • 2 tbsp Olive oil
  • 1 pc Yellow pepper (capsicum)
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 pc Lime
  • 2 pcs Bay leaves
  • 1 bunch Fresh coriander