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."

Ingredients 11 h {{adjustedServings}} servings 359 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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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  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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Reviews 23

  1. 26 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 a kick. I did cook a sausage separately for my husband and served it sliced over the top, but in my opinion it wasn't necessary. (Obviously my vegetarian version isn't very authentic, but it was delicious and a good alternative for those of you who are looking to lighten up this recipe...)


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 says to fill enough water to cover beans by 3 inches. That's alot of water depending on the size vessel you are using. That's my mistake in the 1st round. However, the hamhocks did not pull off the bone in 1 hour either in part 2 of the directions. And I waited and had 2 pots going for 3 1/2 hours before just frying the 3rd step on the stove and adding all together. I was very disappointed the flavor was no more then tasting like watered down pintos meat and beans after 7 1/2 hours . Day 2 I started over again. This time determined to get it to what it was suppose to be. I started the hamhocks 1st (still took 2 hours) then in another pan put oil, onions, garlic, and meats together and saute'ed, added hamhocks and broth, then the soaked beans, and water to an inch and 1/2 over beans, then bay leaf and coriander, boiled on high for 20 minutes, then simmered for 2 hours, added cilantro and parsley and cooked about another 30 minutes or so until hamhocks were tender and falling apart and beans were tender. The flavor was way better then the 1st time but was still liquidy, so I added a thickening agent to the broth and it came out very well. With the changes, it was really good. But it was a frustrating recipe to follow. The time line isn't correct here. A minimum 4 1/2 hours to cook.


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.