Feijoada — Brazilian Black Bean & Pork Stew

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are lower in fat but still tender.

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: hot dogs

Chicken sausage offers a leaner option.

beef brisket

🥗Healthier: lean beef

💰Cheaper: ground beef

Ground beef is often more affordable.

collard greens

🥗Healthier: kale

💰Cheaper: spinach

Spinach is less expensive and cooks faster.

Soak salted pork and dried beef in cold water overnight, changing the water 2–3 times.

Place all meats in a pot, cover with water and bring gently to a simmer for about 90 minutes, until tender.

Rinse black beans and simmer gently in plenty of fresh water with a bay leaf for about 45–60 minutes after soaking overnight.

In a large casserole, heat a thin layer of the reserved pork fat (or neutral oil).

Brown sausages over medium heat, remove and reserve.

In the same fat, add onion and cook until translucent and lightly golden. Add garlic and bay leaves; cook until fragrant.

Add all meats (except sausages) and stir to coat with the aromatics.

Add the cooked beans with their liquid and bring to a gentle simmer. Return the browned sausages to the pot.

Cook uncovered or partially covered for 1–1½ hours, stirring occasionally. Adjust consistency with a splash of water if too thick.

Taste and season carefully with black pepper and salt if needed.

Cooking Techniques

Equipment Needed

Spice Level: