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Feijoada with salted beef served with fresh parsley and rice side
Brazil's classic with smoked sausage and beans

Feijoada (Brazilian black bean & meat stew)

Author: Flavelo
Recipes Main Courses
Feijoada is Brazil's national dish, a true 'slow food' masterpiece. The collagen content of smoked and salted meats transforms into gelatin during long cooking, which, meeting the starch of the beans, results in a thick, creamy, black gravy. This dish is not about rushing, but about deepening flavours.
🕒 Prep Time 12 hrs 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 14 hrs 20 mins
🍽️ Servings 6 servings
🔥 Calories 850 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Large, heavy-bottomed pot
  • Chopping board

Allergen Information

⚠️ Cereals containing gluten (check sausage)
⚠️ Sulphites (check sausage)

Instructions

1 ✓

Previous evening: Soak the beans in cold water. In a separate bowl, soak the salted beef, changing the water at least once.

Tip: Soaking rehydrates the beans so the inside and skin cook more evenly (Osmosis and rehydration).
2 ✓

Next day, drain the beans and meat. Cube the beef, sausage and bacon.

Tip: Smaller pieces mean larger surface area, so more flavour cooks out into the broth.
3 ✓

Finely chop the onion and garlic. Heat the oil in a large pot and sauté the onion until translucent.

Tip: 'Translucent' means the cell walls soften and sugars start to release, but not yet caramelise.
4 ✓

Throw in the bacon, beef and sausage. Fry for 5-7 minutes until they release fat and brown slightly.

Tip: This step starts the Maillard reaction, adding deep, roasted flavour to the base.
5 ✓

Add the diced peppers and tomato, cook together for a few minutes.

Tip: Tomato acidity will help loosen meat fibres during long cooking.
6 ✓

Pour in the drained beans, add the bay leaf, and cover with water. Bring to a boil, then reduce to simmer, covered, for 1.5 - 2 hours.

Tip: Slow cooking (simmering) is essential for collagen to turn to gelatin and for meat not to be tough.
7 ✓

When beans are soft and gravy is thick, taste. Only salt now if necessary, and add pepper.

Tip: Since salted meats release salt during cooking, adding salt at the start would make it inedible.
8 ✓

Serve with rice, sprinkled with fresh parsley.

Tip: The fresh herbs balance the heavy, rich stew.

Recipe FAQ

Why soak the meat too?
Salted beef (charque) is very salty. Soaking reduces salt content to edible levels while rehydrating the meat.
What if the sauce is too thin?
Take out a ladleful of beans, mash with a fork, and stir back in. The bean starch will thicken it immediately.

Ingredients

  • 300 g Dry black beans
  • 200 g Salted beef (soaked beforehand!)
  • 150 g Smoked sausage (e.g. Chorizo)
  • 100 g Meaty bacon
  • 1 whole Onion
  • 3 cloves Garlic
  • 2 whole Green peppers (not spicy)
  • 2 whole Tomatoes
  • 2 whole Dried bay leaves
  • 1 tsp Salt (only after tasting!)
  • 0.5 tsp Ground black pepper
  • 1.5 l Water (or stock)
  • 2 tbsp Olive oil