Authentic Brazilian Feijoada Recipe | Traditional Black Bean Stew

Soak black beans overnight to help them cook evenly.

Drain and rinse the soaked black beans to remove impurities.

Place the beans in a large pot, cover with fresh water, and bring to a boil.

Reduce the heat and simmer the beans for about 1 hour until tender but still holding their shape, skimming off any foam that rises to the top.

Heat oil in a large pan and add diced beef, cooking until browned on all sides.

Add smoked turkey to the pan and cook until heated through and slightly crispy.

Remove the browned meats from the pan and set aside.

In the same pan, add chopped onions and garlic, cooking until softened and fragrant.

Add cumin, paprika, and chili flakes to the pan, letting them bloom for a minute to release their essential oils.

Return the browned beef and smoked turkey to the pan, then pour the cooked beans and their broth over the meat mixture.

Add bay leaves and a generous pinch of salt and pepper, then bring the mixture to a gentle simmer.

Cover the pot and let it cook for at least 2 hours to allow the flavors to meld together.

Ladle the feijoada into bowls, ensuring each serving has a balance of beans, meat, and broth.

Serve feijoada with white rice, sliced oranges, toasted cassava flour, and a sprinkle of fresh cilantro.

Equipment Needed

Dietary

Allergens