Brazilian Feijoada: Meat and Black Bean Stew

Last Updated on December 26, 2023 by Carne Diem

Protein: ,

Origin: Brazilian, South American

Method: Stovetop

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Brazilian Feijoada is the National dish of Brazil, and this Meat and Black Bean Stew recipe is super easy to make. Packed full of flavorful sausages, bacon, pork steak, and carne seca, this one pot dish is a meat lover's dream come true. Brought to Brazil by the Portuguese, Feijoada has become a popular weekend dish in Brazil, especially in cities like Rio de Janeiro.

Making the Brazilian Feijoada

Ingredients You Will Need to Make Feijoada:

To make the Brazilian Meat and Black Bean Stew you will need the following ingredients:

• 36-40 ounces Canned black beans
• 1 pound pork steak
• ½-pound bacon
• 11 ounces Linguica Sausage
• 8 ounces Spanish Chorizo
• 2 Ham Hocks
• 1 Yellow Onion, diced
• 2 ounces Carne Seca, substitute biltong or mild beef jerky
• 4 Garlic Cloves, finely chopped
• ½ cup Parsley

Seasoning Mix

• 4 Green Onions
• 2 Bay Leaves
• 4 teaspoons Dried Oregano
• Salt and Pepper to Taste

Can I substitute ingredients in my Feijoada?

Absolutely! If you have other sausage preferences, feel free to swap out the chorizo or linguica for other sausages. Linguica is a Portuguese sausage and is used in most versions of the dish, but feel free to use your favorites as well. We have made some great Brazilian Feijoada with smoked sausages and even andouille.

Canned vs. dried black beans

We prefer to use canned black beans due to their ease of use. If you choose to use dried black beans, decrease the amount to 1 pound of dried beans and soak them overnight. You will also want to add them in earlier in the simmering process to allow them enough time to soften and will likely need to add a little more salt to the finished black bean stew.

I can't find Carne Seca

Carne seca is a dried beef common throughout Latin and South America. We typically source our Carne Seca through Amazon. It can be pricey, however, so you can use alternate versions of dried beef. Mexican Machacada makes a great substitute. For our favorite hack we have found that using biltong or even beef jerky, that we then finely shred in a food processor also works as a great substitute for the carne seca. In a real pinch you can use canned Hormel dried beef, but we prefer the above listed options.

Pork Steak substitute

For those that choose not to use grilled pork steak in their Brazilian Feijoada, cubed pork butt makes a great substitute (which is technically where pork steak comes from too). Try to avoid overly lean cuts of pork, like pork loin, as they tend to dry out with the extended cook times used.

Prepping your ingredients

Cube the sausages into ¼-1/2-inch cubes depending on how chunky you like your stew. Place in a bowl and set aside.

Dice the onion and bacon and set aside.

Coarsely chop the parsley and green onion and set aside.

Drain the canned black beans into a colander and give them a quick rinse.

Grill the Pork Steaks

Heat your grill over medium-high heat, about 400 degrees. Season the pork steaks with a little salt and pepper and then grill them for about 5 minutes per side. Take care not to overcook them as they will dry out. They will continue to cook in the Feijoada so error on the side of undercooked.

We really love the added smokey element that the grilled pork adds to the dish but if you wish to skip this step you can. If you chose not to grill the pork steaks, simply cube the pork and add it in with the bacon while it is browning.

Once the grilled pork steaks are done grilling, remove them to a cutting board and allow them to cool enough that you can handle them, then cut the meat into cubes.

Make the cooking liquid for the Feijoada

The first step in making the Brazilian Feijoada is making a good cooking liquid or stock to use in the stew. Heat a pot over medium heat with a couple tablespoons of olive oil. Sauté the onion until soft.

Next, add the ham hocks to the pan and cover with about 4 cups of water, or enough to completely cover the ham hocks. Bring the stock to a simmer, cover, and simmer for 1 hour.

After 1 hour remove the stock from the heat and allow to cool. Remove the ham hocks, and strain into a bowl or large measuring cup. You will need about 3-4 cups of the stock for the black bean stew. If desired, reserve some of the cooked onions and add them to the feijoada as well.

Brown the bacon and sausages

In a heavy bottomed pot or Dutch oven sauté the bacon, over medium heat, until cooked then add in the sausages. Cook for about 5 minutes. If you elected not to grill the pork steaks, then add the cubed pork in with the bacon while it is cooking.

Next, add the grilled pork and the garlic and cook for 5 minutes. Add enough of the cooking liquid to cover then add the seasoning mix and bring to a boil. Reduce to a simmer. If you used dried beans, add them in at this time. Simmer for about 15 minutes.

After 15 minutes add the rinsed black beans, parsley, and carne seca. Simmer for 30 minutes, uncovered.

Taste and add additional salt and pepper as desired.

You can keep the meat and black bean stew warm until you are ready to eat. The feijoada also freezes well if you have any leftovers.

What to eat with Brazilian Feijoada

Traditionally, Brazilian Feijoada is a one pot meal and the centerpiece of your meal. We like to serve it with some rice and grilled asparagus and beef empanadas as an appetizer. We also, occasionally use it as a side dish along some of our other favorite South American recipes like Rotisserie Picanha, Argentinian Ribeye, Grilled Brazilian Fraldinha or Peruvian anticuchos.

For more great pork and sausage recipes by sure to try our Australian Sausage Sizzle with Homemade Ketchup, Barbeque Char Siu, Chicken and Smoked Sausage Jambalaya, Homemade Sage Breakfast Sausage with Fresh Herbs and Grilled German Pork Chops.

Frequently Asked Questions

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