Brazilian Feijoada: Black Bean and Beef Stew
Feijoada is black beans soaked overnight and cooked with mixed cuts of beef over low heat for three hours, until the stew thickens to something close to cream. It's served with white rice, fried greens, cassava flour, and orange slices that cut the richness.
- Prep
- 20 min
- Cook
- 190 min
- Total
- 930 min
- Calories
- 580
Photo: Bradleyzm — CC BY-SA 4.0 · Wikimedia Commons
Feijoada is Brazil's national dish, eaten with family on a Saturday. Its secret is time: the beans have to cook long enough to release their starch and make their own sauce.
Method
-
1
Soaking
Soak the black beans in plenty of water overnight, then discard the water and rinse them.
⏱ 720 min -
2
Cook the beans
Simmer the beans with the bay leaves in water covering them by four fingers, over low heat for an hour and a half, until tender.
⏱ 95 min -
3
The meat
In another pan brown the onion and garlic, add the beef and spices and cook until coloured, then add it all to the beans with its juices.
⏱ 20 min -
4
The slow cook
Keep everything at the barest simmer for another hour and a half, stirring occasionally. In the last half hour, mash a cup of the beans and stir it back in — that's what creates the creamy body.
⏱ 95 min -
5
Serving
Serve with white rice and orange slices. The orange isn't a garnish — it cuts the richness and is an authentic part of the Brazilian service.
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Tips that actually matter
- Mashing part of the beans and returning them is the secret to the creamy texture.
- Don't salt the beans before they soften — early salt toughens the skins.
- Feijoada tastes better on the second day.
People also ask
Can I skip the soaking?
You can, but it adds an hour and a half and the beans may cook unevenly. Soaking is better.
Which cuts should I use?
The original uses many. At home, beef on the bone plus a beef sausage is plenty.
Why the orange?
Its acidity balances the richness and aids digestion — a Brazilian tradition, not optional.
Cook mode
Brazilian Feijoada: Black Bean and Beef Stew
-
1
Soaking
Soak the black beans in plenty of water overnight, then discard the water and rinse them.
-
2
Cook the beans
Simmer the beans with the bay leaves in water covering them by four fingers, over low heat for an hour and a half, until tender.
-
3
The meat
In another pan brown the onion and garlic, add the beef and spices and cook until coloured, then add it all to the beans with its juices.
-
4
The slow cook
Keep everything at the barest simmer for another hour and a half, stirring occasionally. In the last half hour, mash a cup of the beans and stir it back in — that's what creates the creamy body.
-
5
Serving
Serve with white rice and orange slices. The orange isn't a garnish — it cuts the richness and is an authentic part of the Brazilian service.
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