Brazilian Feijoada with Orange Slices
Brazilian Feijoada
A hearty Brazilian black bean and pork stew served with white rice, bright orange slices, and a fresh finish of herbs.
Feijoada is one of Brazil's most beloved slow-cooked meals: black beans simmered until creamy with smoked pork, sausage, aromatics, and bay. This home version keeps the spirit of the dish while using cuts that are easy to find in a well-stocked grocery store.
The stew should taste deep and savory rather than heavy. Browning the sausage and pork first builds a sturdy base, while a long simmer lets the beans soften and thicken the broth naturally. Mash a small portion of the beans near the end if you want an even silkier pot.
Serve feijoada in generous bowls with fluffy white rice and fresh orange slices. The orange is not garnish alone; its acidity and sweetness cut through the smoky pork and make each spoonful feel balanced.
For a fuller Brazilian-style plate, add sauteed collard greens, hot sauce, or toasted cassava flour on the side. The stew also improves after resting, so it is a strong choice for weekend cooking and leftovers.
Nutrition (per serving)
Directions
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1
Drain the soaked black beans and set them aside. Pat the smoked pork dry, then cut any large pieces into chunks that will fit comfortably in the pot.
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2
Place a large Dutch oven over medium heat. Add the bacon and cook for 6 to 8 minutes, stirring often, until the fat renders and the bacon begins to crisp.
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3
Add the smoked sausage and pork to the pot. Brown for 5 to 7 minutes, turning the pieces so the edges pick up color, then transfer the meats to a plate and leave the fat in the pot.
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4
Add the onion to the pot and cook for 5 minutes, scraping the browned bits from the bottom. Stir in the garlic, bay leaves, cumin, smoked paprika, salt, and pepper and cook for 1 minute more.
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5
Return the browned meats to the pot. Add the drained black beans and chicken stock, then bring the liquid to a steady simmer.
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6
Partially cover the pot and cook over low heat for about 2 hours, stirring occasionally, until the beans are tender and the pork is easy to pull apart. Add a splash of water if the beans rise above the liquid.
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7
Remove the bay leaves. Shred any large pieces of pork with two forks, then mash about 1 cup of beans against the side of the pot and stir them back in to thicken the stew.
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8
Taste and adjust the salt and pepper. Simmer uncovered for 10 to 15 minutes more, until the broth is glossy and the stew is spoonable but not dry.
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9
Spoon cooked white rice into shallow bowls. Ladle the feijoada over the rice, then top with chopped cilantro or parsley.
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10
Serve hot with orange slices on the side so each person can squeeze or eat them between bites.
Ingredients
- Dried Black Beans, rinsed and soaked overnight:1 pound
- Thick-Cut Bacon, diced:6 ounces
- Smoked Pork Shoulder or Ham Hock:1 pound
- Smoked Sausage, sliced into coins:12 ounces
- Yellow Onion, finely chopped:1 large
- Garlic Cloves, minced:5
- Bay Leaves:2
- Ground Cumin:1 teaspoon
- Smoked Paprika:1 teaspoon
- Low-Sodium Chicken Stock:6 cups
- Kosher Salt:1 1/2 teaspoons
- Black Pepper:1/2 teaspoon
- Cooked White Rice, for serving:4 cups
- Navel Oranges, peeled and sliced:2
- Fresh Cilantro or Parsley, chopped:1/4 cup
Tips & Notes
- If you did not soak the beans overnight, use the quick-soak method: boil them for 2 minutes, cover, and let stand for 1 hour before draining.
- Use smoked sausage with a firm texture, such as linguica, kielbasa, or andouille, depending on what is available.
- The stew thickens as it cools; loosen leftovers with water or stock while reheating.
- For a brighter finish, add a small spoonful of orange juice to individual bowls just before serving.
