This recipe for Brazilian Feijoada with Garlic Butter Rice makes this iconic Brazilian Pork and Black Bean Stew approachable for any home cook. Made with 3 (!!!) kinds of pork and just 15 minutes of active prep time, this hearty, stick-to-your-ribs meal is sure to banish even your biggest hunger.

overhead shot of a terracotta bowl filled with steamed rice, Brazilian feijoada pork and black bean stew, orange segments and sautéed collard greens.

What Is Feijoada?

Often considered the national dish of Brazil, feijoada (pronounced “FAY-jwa-duh”) is a deliciously rustic black bean stew that is peppered with multiple types of meat like smoked pork, beef, and at least two kinds of sausage. Feijoada is similar to a jambalaya.

According to some, feijoada brasileira was originally concocted by African slaves. While the dish was originally considered peasant fare, all social classes now eat this delicious and inexpensive meal. And no wonder — it’s creamy, smoky, savory, and exceptionally filling.

As the story goes, after massive feasts for the plantation owners, the slaves would pick through the leftover meat, combining it with other inexpensive or “forgotten” cuts like pig ears, tails, and feet and beef tongues. These meats were then added to a pot of black beans and stewed down until tender.

Why I Love This Recipe

I learned about these delightful Brazilian beans from my friend Sonia. She hosts a party every year where feijoada is served, and I was lucky enough for her to share her family recipe with me.

I simplified her recipe a bit and use bacon, sausage, and pork chops. Don’t worry, it’s still super hearty and delicious!

In addition to being perfectly yummy and crave-worthy, feijoada beans are an inexpensive way to feed a crowd. Plus, the prep work only takes 15 minutes, making it easy enough for even a busy weeknight. Cheers to that!

ingredients for making Brazilian feijoada pork and black bean stew on a wooden cutting board.

I’ve also included a quick and simple recipe for buttery garlic rice to serve as a starchy accompaniment to this tasty Brazilian stew. While it’s not traditional (farofa, a dish made from cassava flour, or plain steamed rice are more typical), the extra garlicky punch is a lovely addition.

meats for making Brazilian feijoada on a black slate surface.

Ingredients & Substitutions

As promised, you only need 11 easy-to-find ingredients to make this simple feijoada recipe. Here’s what to grab:

  • Instant Pot Black Beans – To keep costs down and the flavor quotient up, I highly suggest using dried black beans and your Instant Pot (or a Dutch oven on the stovetop). Otherwise, feel free to swap in the undrained canned black beans of your choice.
  • Olive Oil – Just your regular cooking oil will be perfect for this recipe.
  • Bacon – Thin-cut, thick-cut, peppered, maple smoked, or black forest – the choice is entirely yours!
  • Thin Pork Chops – I find that thin, boneless pork chops are easier to chop into small cubes for this tasty bean and pork stew. Feel free to swap in 1 to 2 thick-cut pork chops if you prefer.
  • Smoked Sausages – Feel free to use any type of linked sausages you like. I typically reach for andouille or kielbasa. You’re also welcome to use chicken, turkey, or even vegetarian sausages if needed.
  • Onion – White or yellow will work here.
  • Garlic – You’ll definitely want the flavor of fresh garlic if possible. In a real pinch, feel free to swap in about a teaspoon of garlic powder or jarred minced garlic cloves.
  • Tomatoes – I suggest reaching for a meaty variety like Romas. You can also use canned, drained diced tomatoes instead.
  • Bell Pepper – Any color will do! Remember that yellow, orange, and red varieties are sweeter than the earthy green variety.
  • Cilantro – For fresh, herby deliciousness. If you’re not a fan, feel free to swap in flat-leaf parsley instead.
  • Salt & Freshly Ground Black Pepper – For seasoning.
close-up shot of garlic butter rice.

If you make the Garlic Butter Rice, you’ll also need:

  • Butter – You can use either salted or unsalted, but adjust your added salt accordingly. You’re also welcome to trade in plant-based butter if you are dairy-free.
  • White Basmati Rice – Any long-grain white rice will work here, but I find the fragrant perfume of basmati absolutely intoxicating. You’re also welcome to trade in brown rice for an added dose of fiber and nutrients, but please note that the cook time is about twice as long.
  • Chicken Broth – Store-bought or homemade will both work fabulously. You’re also welcome to use vegetable broth if you prefer!
  • Green Onions – Use both the white and green parts for the best flavor and color.

How To Make Brazilian Feijoada

While this recipe for feijoada takes several hours from start to finish, you’ll only be spending about 15 minutes of active prep time. Here’s how to make this comforting meal:

Step 1: Cook Bacon. In a large (7-quart) Dutch oven or stock pot over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.

Step 2: Brown Pork Chop Pieces. Place pork in bacon drippings and cook for 5 minutes, stirring constantly to brown evenly. 

Step 3: Brown Sausages. Add sausages and brown with pork for 2 to 3 additional minutes. Set both aside.

Step 4: Sauté Veggies. If needed, add more oil to the pan. On medium-high, sauté onion and garlic until tender and translucent, about 4 minutes. Add tomatoes and bell peppers and cook for another 3 minutes. Add cilantro and combine.

Step 5: Simmer. Place cooked beans and liquid to the pot along with bacon, pork, sausages, salt, and pepper. Bring the mixture to a boil and reduce the heat to low. Cover and simmer for 2 to 3 hours, or until liquid is thickened.

Step 5: Enjoy! Serve your pork and bean feijoada with slices of orange, garlic butter rice, and collard greens.

To Make The Garlic Butter Rice:

You’re welcome to serve feijoada with any starchy side that you like, but this simple garlic butter rice is a favorite at our house.

Step 1: Fry Garlic Slices. Heat oil in a large saucepan over medium heat. Add garlic slices and sauté, stirring constantly, until golden and crisp. Transfer to a paper towel to drain.

Step 2: Sauté Minced Garlic. Add butter and minced garlic until the garlic starts to turn light golden brown and the butter is melted.

Step 3: Toast Rice. Add rice, stir to coat in garlic butter for 1 to 2 minutes to lightly toast the rice.

Step 4: Simmer. Add broth and bring it to a boil. Lower heat to medium-low and simmer for 15 to 17 minutes covered or until liquid is absorbed. 

Step 5: Rest. Remove from heat but leave lid on. Rest for 10 minutes.

Step 6: Fluff & Serve. Fluff with a fork and add crispy garlic slices and green onions. Taste, and season with salt if needed.

black cast iron dutch oven filled with Brazilian feijoada pork and black bean stew next to a serving bowl of steamed collard greens and a serving bowl of garlic butter rice.

Optional Variations

While I love this superbly meaty black bean stew just the way it is, there is always room to customize just about any recipe to fit your family’s needs and preferences. Here are a few variations to consider:

Vegan/Vegetarian Feijoada

With a few simple adjustments, you can have a totally plant-based version of these tasty Brazilian beans!

  • First, swap out the meats in favor of a mix of chopped mushrooms. Portobello, cremini, and white button mushrooms are easy to find everywhere. Oyster mushrooms are a little tougher to spot, but can be torn into shreds that make for a convincing meaty substitute.
  • You’re also welcome to add in vegan meatless crumbles, plant-based bacon, or vegan sausage if you like. I personally prefer to stick to easily identifiable ingredients like mushrooms, though!
  • If you’re making the garlic butter rice, simply trade in vegetarian stock and plant-based butter. BOOM!
  • Next, add back some of the smokiness you’d usually get from sausage. A teaspoon of smoked paprika or liquid smoke will both do the trick. To add some extra umami goodness, a drizzle of Maggi seasoning is also welcome.

Feijoada Portuguesa

Swap out the black beans in favor of a mixture of white beans, yellow beans, and/or kidney beans instead.

horizontal hero shot of a pot of Brazilian feijoada stew next to a serving plate of collard greens, a plate of orange slices, and a bowl of garlic butter rice.

Serving Suggestions

Traditionally, this Brazilian black bean stew is served with sauteéd collard greens, orange slices, and farofa — a dish of toasted cassava flour fried with bacon fat. To make it easier for American cooks, I’ve swapped in a buttery, garlicky side of long-grain white rice instead of farofa.

I do recommend you keep the greens and orange though; they add bright color, acidity, and texture that is simply lovely.

Expert Tips

  • No kitchen scale? No problem. 1 pound dry beans = 2 cups dry beans.
  • If you are making the beans on the stovetop, add all ingredients to a Dutch oven, then bring to a boil and stir. Reduce heat to low and simmer for 2 to 3 hours, until the beans are soft enough to eat.
  • Sort your beans. If you’re making your own black beans (which I highly suggest for the best flavor), make sure you sort through them to remove any potential pebbles, broken beans, or any other detritus that you don’t want to eat. Next, give them a thorough rinsing. Now you’re ready to get started!
  • Use scissors to easily cut bacon. Seriously, it’s so much easier than using a knife!
  • Freeze your pork chops for 10 to 15 minutes for easier cutting.

Frequently Asked Questions

What drink should I serve with feijoada?

If you’re looking for a boozy beverage, I suggest reaching for something with cachaça, which is a Brazilian liquor similar to rum. My Strawberry and Passion Fruit Caipirinha is a favorite in our household.

Does feijoada have beef or pork?

Depending on who makes it, YES! LOL. My recipe calls for 3 types of pork, while other recipes call for a mix of both beef and pork, or just beef. You can also find feijoada recipes that use chicken or fish, or completely vegetarian versions as well. Feel free to tinker with the recipe until it fits your perfect flavor profile.

Why is it called feijoada?

In Portuguese, the word for black beans is fejão. Since black beans are the primary component of this cozy stew, it makes sense that it is named after them!

How should I store feijoada?

As with most stews, feijoada tastes even better after a day or two so the flavors have a chance to meld. The stew will keep in the refrigerator for up to a week, or in the freezer for up to three months.

How can I make my feijoada thicker?

If your feijoada is still too thin after a few hours, you can mash up some of the beans to release their natural starches to aid in the process. Either take a potato masher to the pot and mash a few times, or use an immersion blender to pulse the mix a few times.

When is a good time to serve feijoada?

In my opinion, there’s really no bad time to serve this traditional Brazilian stew. That said, I think it tastes best during the fall and winter months when served for family gatherings.

Can I use brown rice instead?

Yes! Try a brown basmati rice that has a higher fiber content for all you health conscious folks. Just be sure to adjust the cooking times accordingly, as brown rice generally takes longer to cook.

More Bean Recipes

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plate of Brazilian feijoada

Brazilian Feijoada (Black Bean Stew) with Garlic Butter Rice

5 (7 ratings)
This pared-down recipe for Brazilian Feijoada with Garlic Butter Rice makes this iconic Brazilian Pork & Black Bean Stew approachable for any home cook. Made with 3 (!!!) kinds of pork and just 15 minutes of active prep time, this hearty, stick-to-your-ribs meal is sure to banish even your biggest hunger.

Ingredients

Black Beans:

  • 1 pound dry black beans
  • 1 teaspoon salt
  • 1/2 onion, quartered
  • 2 garlic
  • 2 bay leaves
  • 2 liters water

Stew:

  • 1 tablespoon olive oil
  • 1 pound bacon, chopped
  • 4 thin pork chops, chopped ½-inch cubes
  • 1 (14-ounce) smoked sausage, such as andouille or kielbasa, sliced
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 3 tomatoes, diced
  • 1 bell pepper, chopped
  • Handful cilantro leaves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Garlic Butter Rice:

  • 6 garlic cloves, thinly sliced
  • 2 tablespoons olive oil 
  • 2 garlic cloves, minced
  • 4 tablespoons butter, salted or unsalted
  • 1 1/2 cups Lundberg white basmati rice
  • 2 1/2 cups chicken broth
  • 1/4 cup green onions, sliced
  • Salt 

Instructions 

Black beans:

  • Spread the beans over your counter so you can look for beans that are broken, discolored, or shriveled and remove them. There will also be small stones or pebbles that should be sorted out of the beans during this phase. Discard all of the undesirable pieces.
  • Place beans in a colander. Rinse the beans thoroughly with cool water for about 3 minutes.

Instructions for Instant pot: 

  • Place beans (soaked or un-soaked), salt, onion, garlic, bay leaves, and water in Instant Pot
  • Use “manual” setting for 30 minutes of pressure.
  • Allow pressure to naturally release, approximately 30 to 40 minutes. Season beans to taste.

Stew:

  • In a large (7-quart) Dutch oven or stock pot over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
  • Place pork in bacon drippings and cook for 5 minutes, stirring constantly to brown evenly. 
  • Add sausages and brown with pork for 2 to 3 additional minutes. Set both aside.
  • If needed, add more oil to the pan. On medium-high, sauté onion and garlic until tender and translucent, about 4 minutes. Add tomatoes and bell peppers and cook for another 3 minutes. Add cilantro and combine.
  • Place cooked beans and liquid to the pot along with bacon, pork, sausages, salt, and pepper. 
  • Bring the mixture to a boil and reduce the heat to low. Cover and simmer for 2 to 3 hours, or until liquid is thickened.
  • Serve with garlic butter rice and collard greens.

Garlic Butter Rice:

  • Heat oil in a large saucepan over medium heat. Add garlic slices and sauté, stirring constantly, until golden and crisp. Transfer to a paper towel to drain.
  • Add butter and minced garlic until the garlic starts to turn light golden brown and the butter is melted.
  • Add rice, stir to coat in garlic butter for 1 to 2 minutes to lightly toast the rice.
  • Add broth, and bring to a boil. Lower heat to medium low and simmer for 15 to 17 minutes covered or until liquid is absorbed. 
  • Remove from heat but leave lid on. Rest for 10 minutes.
  • Fluff with fork and add crispy garlic slices and green onions. Taste, and season with salt if needed.

Notes

  • 1 pound dry beans = 2 cups dry beans.
  • If you are making the beans on the stovetop, add all ingredients to a Dutch oven, then bring to a boil and stir. Reduce heat to low and simmer for 2 to 3 hours, until the beans are soft enough to eat.
  • If your feijoada is still too thin after a few hours, you can mash up some of the beans to release their natural starches to aid in the process. Either take a potato masher to the pot and mash a few times, or use an immersion blender to pulse the mix a few times.
  • The stew will keep in the refrigerator for up to a week, or in the freezer for up to three months.
Calories: 381kcal, Carbohydrates: 33g, Protein: 11g, Fat: 23g, Saturated Fat: 8g, Cholesterol: 35mg, Sodium: 865mg, Potassium: 409mg, Fiber: 5g, Sugar: 2g, Vitamin A: 718IU, Vitamin C: 23mg, Calcium: 42mg, Iron: 1mg

Photography by Jenna Sparks 
Originally published: November 2019.