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Feijoada with smoked beans, served with rich meats and fresh vegetables
The rich flavours of Brazil in one pot

Smoky bean feijoada

Author: Flavelo
Recipes Main Courses
Brazil's national dish, Feijoada, is more than a simple bean stew: it is a ritual. Originally made by slaves from leftover cuts of meat and local black beans, today it has been elevated to a festive dish. Its essence is slow, patient cooking, during which the starch of the beans turns into a thick, creamy sauce, and the flavour of the smoked meats permeates every single bean. It is most suitable for Saturday lunch, because a siesta is guaranteed afterwards.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Large pot (at least 5 litres)
  • Chopping board
  • Frying pan for browning

Instructions

1 ✓

Soak the beans in plenty of cold water the night before (for at least 8-12 hours). Drain the next day.

Tip: Soaking rehydrates the beans so they cook more evenly, and helps break down the carbohydrates that cause bloating.
2 ✓

Cut the smoked meats into bite-sized pieces. In a large pot, brown them on all sides in a little oil until they get some colour.

Tip: The fats and flavours released during roasting (Maillard reaction) form the foundation of the soup's character.
3 ✓

Add the finely chopped onion, then after a few minutes, the crushed garlic. Sauté until translucent.

Tip: Always add the onion after the meat so it can sauté in the fat rendered from the meat.
4 ✓

Stir in the diced carrots, peppers, and tomatoes. Toss together.

Tip: The vegetables provide not only flavour but texture too, and the acidity of the tomato helps soften the fibres.
5 ✓

Pour in the soaked beans, throw in the bay leaves, and top up with enough water to cover generously (approx. 3-4 fingers above the beans).

Tip: Beans absorb a lot of water during cooking, which is why plenty of liquid is needed.
6 ✓

Cover and cook on a low heat, simmering for 1.5-2 hours, until the beans are butter-soft. Stir occasionally and top up the water if necessary.

Tip: Slow cooking ensures that the collagenous meat parts soften and make the sauce gelatinous.
7 ✓

Taste at the end, and only then season with salt and pepper (the smoked meat is salty!). Serve with rice and orange slices.

Tip: Salt hardens the skin of the beans, so it is worth adding it only at the end of cooking (osmosis).

Recipe FAQ

I forgot to soak the beans. What should I do?
Bring the beans to the boil with water, cook for 2 minutes, then cover and let stand in the hot water for 1 hour. This quick soak can replace the overnight soaking.
What makes the sauce thicken?
The starch content of the beans breaking down. If it is too thin, take out a ladleful of beans, mash them, and put them back in the pot.

Ingredients

  • 400 g Smoked meat (sausage, ham hock or ribs)
  • 300 g Dried black beans
  • 1 pc Onion
  • 4 cloves Garlic
  • 2 pcs Carrots
  • 2 pcs Bay leaves
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 pc Green pepper
  • 2 pcs Tomatoes