Feijoada (Brazilian Black Bean Stew)

Feijoada (Brazilian Black Bean Stew)

L Ireland 1

"This is my version of a traditional Brazilian black bean stew that maintains the rich smoky, flavors famous in Brazil. Additional meats, including sausage, may be added if desired. This is excellent served over brown rice."


11 h servings 359 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
  2. While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
  3. Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
  4. Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.
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  1. 27 Ratings


We loved this! I made it without the meat since I'm a vegetarian. Instead I added olive oil, browned the onions and garlic to lend a little more flavor and added some cayenne pepper to give it...

This recipe was hard to review. I had to make this twice. 1st I did follow as close to a T before I had to give in. 7 1/2 hours to make this dish, even soaking the beans over night. In step 1 it...

Substitute a pork roast and a full kielbasa for the meats and you'll be approximately right. The rice must be white, cooked pilaf style, and sprinkle farofa (wiki it) across the top.

I'm brazilian, and I'd suggest you guys to drop the ham and get some nice smoked sausages (won't ever substitute the gelatin in pork ears or feet, which is what we use to get the consistency rig...

I made this with canned black beans, and ham that I diced into large chunks. Apart from adding quite a lot more ground coriander, I pretty much made this as written. I threw in a lot of fresh ci...

I am brazilian and can tell you this is nothing like Feijoada. For one, the beans MUST be dry because they soak the flavor of the pork as they cook... the pork cuts are totally wrong - they shou...

I have been trying to make this for my Brazilian husband for years and he says this is perfect. A little too much meat and it needs to cook alot longer to get those darn beans soft, but after a ...

The key to making this dish perfect is using dry beans that have been soaked over night. I first made this with canned (Yes, I was lazy) but the canned beans do not give the dish that hearty Bra...

Having lived in Brasil I really wanted to find a good Feijoada recipe that didn't take forever to make. This one tastes great and doesn't take all day.