Feijoada

Nutrition · per serving

Steps

1. 1

   Rinse and trim the pork ribs if needed, slice the sausage, dice the bacon, chop the onion, mince the garlic, slice the collard greens, and peel and cut the orange into thick rounds. Keeping all the mise en place ready is important because this version cooks quickly.

   250 g pork ribs, cut into small sections150 g smoked sausage, sliced into 1 cm rounds80 g bacon, diced120 g onion, finely chopped4 garlic cloves, minced120 g collard greens, stems removed and leaves finely sliced1 medium (180 g) orange, peel removed, cut into thick rounds
2. 2

   Heat a heavy pot over medium-high heat with the neutral oil. Brown the pork ribs well for 5-6 minutes, turning so they take on color; this builds the base flavor. Add the bacon and cook until it renders, then add the sausage and brown lightly.

   10 ml neutral oil250 g pork ribs, cut into small sections80 g bacon, diced150 g smoked sausage, sliced into 1 cm rounds
3. 3

   Lower the heat to medium. Add the onion and cook until softened and lightly golden, about 4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant, without letting it burn.

   120 g onion, finely chopped4 garlic cloves, minced
4. 4

   Add the cooked black beans, the reserved bean liquid, bay leaves, hot water or stock, salt, black pepper, and the orange rounds. Bring to a boil, then reduce to a lively simmer. Cover partially and cook for 25 minutes, stirring occasionally, until the ribs are tender and the broth is thick and glossy. Lightly mash a few beans against the side of the pot if you want a creamier stew.

   400 g cooked black beans, drained but with 250 ml cooking liquid reserved2 bay leaves250 ml hot water or light stock3 g, or to taste fine salt1 g black pepper1 medium (180 g) orange, peel removed, cut into thick rounds
5. 5

   While the feijoada simmers, make the rice. Rinse the rice if desired, then heat the oil in a small saucepan over medium heat. Stir in the rice and salt for 1 minute, add the water, bring to a boil, cover, and cook on low for 12 minutes. Turn off the heat and let it stand, covered, for 5 minutes before fluffing.

   140 g long-grain white rice5 ml neutral oil2 g fine salt280 ml water
6. 6

   Cook the collard greens near the end so they stay bright. Heat the oil in a frying pan over medium heat, add the sliced garlic, and cook just until fragrant and barely golden. Add the collard greens and salt, tossing for 2-3 minutes until wilted but still vivid green.

   10 ml neutral oil1 garlic clove, thinly sliced120 g collard greens, stems removed and leaves finely sliced1 g fine salt
7. 7

   Taste the feijoada and adjust seasoning if needed. Remove the bay leaves and orange rounds if you prefer a cleaner presentation, or leave some orange pieces in the stew for a softer citrus note. Let the stew rest for 5 minutes off the heat so the flavors settle.

   2 bay leaves1 medium (180 g) orange, peel removed, cut into thick rounds
8. 8

   Serve the feijoada hot with white rice, the sautéed collard greens, and fresh orange wedges on the side. A spoonful of rice under the stew helps catch the rich bean broth.

   1 medium orange (180 g) orange wedges

Origin & History

Feijoada is one of Brazil's most iconic dishes, a hearty black bean stew enriched with various pork cuts and sausages. It is especially associated with communal weekend meals, where it is served with rice, couve, and orange to balance its richness. Regional versions differ, but the combination of black beans and pork is central to the dish's identity.