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Brazilian

Feijoada (Brazilian Black Bean Stew)

A homestyle Brazilian black bean stew simmered with pork hock, smoked bacon, and linguiça calabresa.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Feijoada (Brazilian Black Bean Stew)

8 hr 35 mintotal

35 min hands-on8 hr hands-off

Prep 15 min · Cook 20 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 8 hours for soaking dried black beans; active cooking is about 35 minutes.

Method

  1. Place the soaked black beans, pork hock, bay leaf, and water in a deep pot. Bring to a boil, then reduce to a gentle simmer.

  2. Cover partially and simmer for 55–65 minutes, until the beans are nearly tender and the pork hock is softening.

    55 min–1 hr 5 min

  3. In a small pan, cook the smoked bacon until it releases fat. Add the linguiça calabresa and brown it lightly.

  4. Add the onion and garlic to the bacon mixture and cook until fragrant, then scrape everything into the bean pot.

  5. Simmer uncovered for 25–30 minutes more, mashing a few beans against the side of the pot to thicken the stew.

    25–30 min

  6. Remove the bay leaf, check that the pork is tender enough to pull apart, season with salt, and rest for 5 minutes before serving.

    5 min

How to tell it's done

The beans should be creamy but still visible, the broth dark and glossy, and the pork tender enough to pull apart.

Getting it right

Tip

Feijoada tastes best when the liquid is thickened by the beans themselves, not by flour or starch.

What to serve it with

Serve with plain rice, collard greens, and orange slices for a classic Brazilian-style plate.

Substitutions

  • If linguiça calabresa is unavailable, use a smoked pork sausage; the flavor will be less specifically Brazilian.
  • Canned black beans can reduce cooking time, but add them after the pork has become tender to avoid breaking them down too much.
  • Use only product labels to confirm whether processed meats contain gluten, soy, or dairy additives.