Cooking Feijoada: Brazil’s National Dish and Ultimate Comfort Food!

In this video, I'll show you how to make Feijoada, Brazil’s national dish, and a hearty Brazilian black bean stew.

Feijoada is a rich and flavorful stew made with black beans, a variety of meats, and simple seasonings, perfect for gatherings or a comforting meal at home. I'll also show you how to serve it with classic accompaniments like rice, collard greens, Brazilian vinaigrette, and farofa (traditional cassava flour topping).

Feijoada (Brazilian Black Bean Stew) Recipe
Ingredients:

For desalting the meats:
• 1 lb (~550 g) salted pork ribs (6 ribs)
• 8 0z (~250 g) Brazilian dried beef (Carne Seca)

For the feijoada:
• 1 (~500 g) black beans
• 2 ea smoked sausage links
• 2 onions (medium)
• 3-5 garlic cloves
• 2 tbsp olive oil
• 1–2 bay leaves
• 1 tsp ground cumin

Instructions:

Prepare the beans:
1. Rinse the black beans thoroughly in a colander under running water.
2. Place them in a large bowl and cover with 1.3 quarts (1.2 liters) of water. Remove any floating beans.
3. Cover and let soak overnight. (Alternatively, you could let it soak for 30 mins to 2 hours, but it will take longer to cook)

Prepare the meats:
1. Drain the desalting water from the meats and transfer them to a large pot.
2. Cover with enough water to fully immerse them (about 2 quarts or 2 liters) and bring to a boil over high heat.
3. Boil for 10 minutes and drain.

Cook the feijoada:
1. Add olive oil, onions, and garlic to a large pot and sauté briefly. Then add the cumin, black beans, desalted meats
2. Cover with water (approximately 2 quarts or 2 liters), add bay leaves, and bring to a boil.
3. Lower the heat to simmer and cook for 2 hours, stirring occasionally to prevent sticking.
4. After 2 hours, add the whole sausages to the pot.
5. Continue cooking on low heat for 1–1.5 hours until the beans and meats are tender, and the broth thickens slightly.
6. Slice and finish: About 20 minutes before the cooking time ends, remove the sausages and ribs, slice them into ½-inch (1 cm) pieces, and return them to the pot. Let simmer until the feijoada is thick and flavorful.

Serve:
Serve hot with rice, sautéed collard greens, Brazilian vinaigrette , and toasted cassava flour (Farofa).


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