There’s nothing more comforting than a big pot of homemade feijoada simmering on the stove. This traditional Brazilian black bean stew is rich, smoky, hearty, and packed with flavor — the kind of meal that instantly brings everyone to the table.
This recipe is especially meaningful because it’s my mother-in-law’s feijoada recipe, made with simple ingredients we can easily find here in Canada. While some traditional Brazilian versions use specialty cuts of meat that are harder to find abroad, this version keeps all the authentic comfort and flavor using accessible grocery store ingredients.
The result is a deeply satisfying pot of tender black beans, smoky sausage, and slow-cooked pork that tastes even better the next day.
If you’ve never tried feijoada before, think of it as Brazil’s ultimate comfort food.
A Little Family Story
Feijoada is one of those dishes my mother-in-law makes often, especially when the family is all together. The smell of the beans slowly simmering with smoky sausage and pork fills the entire house and instantly makes everything feel cozy and comforting.
Over the years, I’ve watched her make it so many times, always a little differently and never with anything written down — just cooking from memory the way so many family recipes are passed along. This time, I finally asked if I could film her making it and write down the recipe so I could share it here with all of you.
What I love most about this feijoada is that it keeps all the traditional Brazilian flavor while using ingredients we can easily find here in Canada. It’s hearty, comforting, and meant to be shared around a full table with family and friends.
What Is Feijoada?
Feijoada is a traditional Brazilian black bean stew made with black beans, pork, and smoky sausage slowly simmered together until rich and flavorful. It’s often considered Brazil’s national dish and is commonly served during family gatherings or weekend lunches.
Every family has their own version of feijoada depending on the region and the ingredients available. Some traditional recipes use specialty pork cuts, while others keep it simple with smoked sausage, bacon, and pork ribs or shoulder.
Feijoada is traditionally served with white rice, farofa, collard greens, orange slices, and vinaigrette salsa to balance the rich and smoky flavors of the stew.
Why You’ll Love This Recipe
- Made with easy-to-find Canadian grocery store ingredients
- Rich, smoky, authentic Brazilian flavor
- Perfect for feeding a crowd
- Even better the next day
- Freezer-friendly and meal prep friendly
Ingredient Overview
One of the things I love most about this feijoada recipe is that it uses ingredients that are easy to find here in Canada. We bought everything for this version at No Frills, making it much more approachable while still keeping the rich and traditional Brazilian flavor.
1) Black Beans
Dried black beans are the heart of feijoada. As they slowly cook, they create a thick, rich broth that absorbs all the smoky flavor from the meats. If using canned black beans, keep in mind that the cooking time and liquid amounts will need to be adjusted since canned beans are already cooked.
2) Pork Side Ribs
Pork ribs add richness and tender meat that slowly falls apart as the feijoada cook. If you can’t find pork side ribs, pork shoulder or pork belly are great substitutes.
3) Smoked Dried Beef
Smoked dried beef adds a deep savory and smoky flavor that gives feijoada its signature taste. If unavailable, smoked ham hocks, smoked pork, or extra bacon can work as alternatives.
4) Smoked Side Bacon Chunks
Bacon adds richness and smoky depth to the broth while helping build the flavorful base of the stew. Thick-cut bacon or pancetta can also be used.
5)Chouriço Sausage
Chouriço brings bold smoky flavor and a slightly garlicky taste that’s essential in a good feijoada. Portuguese chouriço, smoked sausage, or kielbasa can all work depending on what’s available in your area.
6)Calabresa Sausage
Calabresa sausage gives feijoada its classic Brazilian smoky flavor and slightly firm texture. If you can’t find calabresa sausage, Harvest double smoked sausage from Costco is a great and easy-to-find substitute here in Canada.
7)Garlic & Onion
A simple combination of garlic and onion creates the flavorful base for the beans and meats while adding depth to the broth.
8)Bay Leaves
Bay leaves add subtle earthy flavor as the feijoada slowly simmers.
9)Parsley & Green Onions
Fresh parsley and green onions add brightness and freshness that help balance the rich and smoky flavors of the feijoada.
10)Salt
The amount of salt needed can vary depending on how salty your meats and sausages are, so it’s best to season gradually and adjust at the end if needed.
Ingredient Tips
- Traditional feijoada recipes vary from family to family — every household has their own combination of meats.
- Don’t worry about using the exact same cuts. The most important thing is creating layers of smoky, rich flavor.
- Feijoada tastes even better the next day after the flavors have had time to develop.
How to Make Feijoada
To make this feijoada, the dried black beans are first soaked overnight. The meats are then simmered together with the beans, garlic, onions, and bay leaves until everything becomes tender and full of flavor. The result is a hearty Brazilian black bean stew full of deep smoky flavor, perfect served with rice, collard greens, farofa, and fresh orange slices.
Why Soaking the Beans Matters
Soaking the black beans is an important step when making feijoada. It helps the beans cook more evenly, improves their texture, and reduces the overall cooking time.
Soaking can also help make beans easier to digest by reducing some of the naturally occurring compounds that may cause bloating or discomfort for some people.
For best results, soak the beans for at least 8 hours or overnight before starting the recipe.
Why Soaking the Beans Matters
Soaking the black beans is an important step when making feijoada. It helps the beans cook more evenly, improves their texture, and reduces the overall cooking time.
Soaking can also help make beans easier to digest by reducing some of the naturally occurring compounds that may cause bloating or discomfort for some people.
For best results, soak the beans for at least 8 hours or overnight before starting the recipe.
Why Soaking the Beans Matters
Soaking the black beans is an important step when making feijoada. It helps the beans cook more evenly, improves their texture, and reduces the overall cooking time.
Soaking can also help make beans easier to digest by reducing some of the naturally occurring compounds that may cause bloating or discomfort for some people.
For best results, soak the beans for at least 8 hours or overnight before starting the recipe.
Suggested Serving Ideas
Traditionally, feijoada is served with:
- White rice: Fluffy white rice balances the rich, smoky broth and soaks up all the delicious flavors from the beans and meats.
- Farofa: Toasted cassava flour adds a buttery, slightly crunchy texture that pairs perfectly with the creamy black beans. Try it with my Brazilian Bacon Farofa Recipe or my Best Brazilian Farofa with Eggs
- Simple Salad– A light salad with lettuce, cucumber, and tomato adds freshness and keeps the meal feeling balanced and not too heavy.
- Fried Eggs – Crispy fried eggs are a delicious addition that make the meal even more hearty and comforting.
- Collard greens– Thinly sliced collard greens sautéed with garlic bring freshness and a slightly earthy flavor that helps cut through the richness of the dish.
- Orange slices-Fresh oranges add brightness and acidity that help balance the richness of the feijoada while complementing its smoky and savory flavors beautifully.
- Hot sauce– A few drops of hot sauce add heat and enhance the deep smoky flavors of the stew.
- Brazilian Vinaigrette Salsa: – This fresh Brazilian salsa made with tomatoes, onions, peppers, vinegar, and olive oil adds brightness, acidity, and crunch that perfectly balance the rich flavors of feijoada. I will be posting the recipe soon!
Storage & Reheating
One of the best things about feijoada is that it tastes even better the next day after the flavors have had more time to develop.
Refrigerator
Store leftover feijoada in an airtight container in the refrigerator for up to 4 days.
Freezer
Feijoada freezes beautifully. Let it cool completely before transferring to freezer-safe containers and freeze for up to 3 months.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. If the beans thicken too much after storing, simply add a splash of water while reheating.
FAQ
What is feijoada?
Feijoada is a traditional Brazilian black bean stew typically made with pork, sausage, and black beans.
Can I make feijoada ahead of time?
Yes! Feijoada tastes even better the next day after the flavors have had time to develop.
Can I freeze feijoada?
Absolutely. Let it cool completely and freeze in airtight containers for up to 3 monthschat.
Can I Make a Smaller Batch?
Absolutely! This recipe makes a large traditional batch of feijoada, perfect for family gatherings, leftovers, and freezing. If you’d like to make less, you can easily scale the recipe down.
On the recipe card below, simply use the serving slider to automatically adjust the ingredient amounts to your desired portion size.
If you grew up eating feijoada, this recipe will taste like home. And if this is your first time trying it, get ready to fall in love with one of Brazil’s most comforting dishes. If you make this recipe, let me know how it turned out and what you served alongside it!
Feijoada Recipe (Brazilian Black Bean Stew)
Equipment
- Very large heavy-bottomed pot or Dutch oven
- Large bowl (for soaking beans)
Ingredients
- 1 kg dried black beans
- 300 g pork side ribs
- 300 g smoked dried beef
- 300 g smoked side bacon
- 600 g chouriço sausage ends trimmed
- 300 g calabresa sausage
- 2 onions chopped
- 1 head garlic minced
- 1 head garlic thinly sliced
- 5 bay leaves
- salt to taste
- fresh parsley chopped
- green onions sliced
Instructions
- Sort through the black beans and discard any damaged beans or debris. Rinse well under cold water, then transfer to a large bowl and cover generously with water. Let soak for at least 8 hours, preferably overnight.1 kg dried black beans
- In your largest pot, add the pork ribs, smoked dried beef, bacon, chouriço sausage, calabresa sausage, rinsed and drained beans, and bay leaves.300 g pork side ribs, 300 g smoked dried beef, 300 g smoked side bacon , 600 g chouriço sausage, 300 g calabresa sausage, 5 bay leaves
- Cover everything with water, making sure all the ingredients stay submerged.
- Bring to a boil over high heat, then reduce the heat to low. Cover with a lid and let simmer gently until the beans are tender and the meats are fully cooked, stirring occasionally and adding more water if needed to keep everything submerged.
- Once cooked, carefully remove the meats and sausages from the pot. Slice and chop them into bite-sized pieces, then return them to the pot.
- In a frying pan, heat a drizzle of olive oil over medium heat. Add the sliced garlic and minced garlic and cook until lightly golden and fragrant. Add the onions and cook until softened.2 onions, 1 head garlic, 1 head garlic
- Add the garlic and onion mixture to the feijoada and stir well.
- Stir in the chopped parsley and green onions. Taste and adjust salt if needed.salt, fresh parsley, green onions
- Let the feijoada simmer for another 5 to 10 minutes before serving.
Notes
- Feijoada is traditionally a slow-cooked dish, so give it time to simmer gently for the best flavor and texture.
- Keep an eye on the water level during cooking and add more hot water as needed to keep the beans and meats submerged.
- The amount of salt needed can vary depending on the saltiness of the meats and sausages, so it’s best to adjust seasoning near the end of cooking.
- If you want to vary the meats, use about 3 kg of meat for every 1 kg of dried beans while mixing different cuts and sausages.
- Harvest double smoked sausage from Costco works well as an easy substitute for calabresa sausage in Canada.
- Feijoada tastes even better the next day once the flavors have had more time to develop.
- Freeze leftovers in portions for easy meals later on. Thaw overnight in the refrigerator or reheat gently from frozen over low heat with the lid on, stirring occasionally.
- On the recipe card above, simply use the serving slider to automatically adjust the ingredient amounts to your desired portion size. This recipe can be easily scaled up or down.
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