Feijoada (Brazilian Black Bean Stew)

READY IN: 3hrs 10mins
Recipe by threeovens

Feijoada is a typical Portuguese dish which is now the national dish of Brazil. According to legend, the dish dates back to colonial times when the slaves made a stew out of beef and pork scraps. It is served for lunch. Here, it is given a more modern, American treatment. Adapted from "Everyday with Rachael Ray," August 2009. Serve with white rice, pickled jalapeno slices, and thin orange slices.

Top Review by Shai Jord

This is by far one of the best recipes I have ever had and I am a picky eater! Everyone that tried it, loved it. All of the meat was tender and the ham hock gave it so much flavor. I personally pre-soaked the beans but I wouldn't change a thing about this. Served over rice, and it will be a definite hit!

Ingredients Nutrition


  1. In a large Dutch oven, heat 2 tablespoons oil over medium high heat; add pork pieces and cook, turning, until browned, about 8 minutes.
  2. Add 8 cups water, beans, sausage, ham hock, 1/2 cup onion, bay leaves, garlic, and bring to a boil; lower heat and simmer until the beans are tender, about 2 1/2 hours (add water, as needed, to keep the pork and beans submerged).
  3. During the last 20 minutes of cooking, in a large skillet, heat 1/4 teaspoon olive oil over medium heat and add onions, cooking until carmelized, about 15 minutes.
  4. Transfer 1 1/2 cups of the cooked beans to the skillet with the carmelized onions and mash; stir back into the stew and cook another 30 minutes.
  5. To serve, remove the bay leaves and garlic; season with salt and pepper and garnish with chopped parsley.
  6. Serve with white rice, pickled jalapeno, and slice oranges.

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