Feijoada – The original recipe for Brazil's national dish

Feijoada is more than just a dish – it is a ritual. Every Saturday, the large pot steams in Brazilian kitchens, the family gathers, and the scent of black beans, bay leaves, and garlic fills the house. Feijoada connects generations, regions, and cultures – and is Brazil's undisputed national dish.

What is Feijoada?

Feijoada is a hearty stew made of black beans (Feijão Preto) and various types of pork – traditionally ears, tails, feet, and bacon, though today it often includes ribs, linguiça, and carne seca. The dish has African roots and originated during the time of slavery, created from the leftover meat scraps. Today, it is the country's proudest dish.

Ingredients for 6 people

• 500 g Feijão Preto (black beans), soaked overnight
• 300 g pork ribs
• 200 g bacon (diced)
• 200 g linguiça or chorizo
• 200 g carne seca or kasseler (diced)
• 1 large onion (diced)
• 4 garlic cloves (minced)
• 3 bay leaves
• Salt, pepper, olive oil
• 2 oranges (for serving, sliced)

For serving: Rice, farofa, couve (collard greens or savoy cabbage, cut into fine strips and sautéed in garlic), oranges

You can find all the ingredients for your Feijoada collected in our Feijoada ingredients category.

Preparation

1. Prepare the beans: Soak the black beans in plenty of water overnight. Drain and rinse the next day.
2. Sear the meat: Render the bacon in a large pot over medium heat. Add the ribs and linguiça and brown on all sides. Remove and set aside.
3. Cook the base: Sauté the onion and garlic in the same pot until translucent. Add the beans, seared meat, carne seca, and bay leaves. Cover with water (approx. 2 liters).
4. Simmer: Bring to a boil, then reduce heat and simmer for 2–3 hours until the beans are tender and the sauce is thick. In a pressure cooker: approx. 40 minutes.
5. Season: Season with salt and pepper to taste. If you like, mash a few beans with a spoon to thicken the sauce.
6. Serve: Serve the Feijoada in deep bowls with rice, farofa, sautéed greens, and orange slices. The orange is not just a garnish – its freshness provides a beautiful contrast to the hearty dish.

Tips

• Preparation: Feijoada tastes even better the next day – feel free to cook it a day in advance.
• Meat selection: The more types of meat, the more complex the flavor. Traditionally, pig ears and feet are also used.
• Don't forget the farofa: It absorbs the sauce and makes the dish complete. Our ready-made farofa is ready in minutes.
• No time? The Bordon Feijoada is pre-cooked and only needs to be heated.
• Pair with Caipirinha: In Brazil, Feijoada is traditionally preceded by a Caipirinha and accompanied by Guaraná.

Note: The cover image was generated with the help of artificial intelligence.