# 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.

**Brazilian Cuisine · 930 min · 6 servings · 580 kcal per serving**

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.

## Ingredients

- 500 g — black beans, soaked overnight
- 700 g — beef in pieces (short rib or shin)
- 300 g — cured beef or beef sausage
- 2 medium — onions, chopped
- 6 cloves — garlic, crushed
- 2 leaves — bay
- 1 tsp — cumin + black pepper
- 1 — orange, to serve
- 3 tbsp — oil

## Method

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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/brazilian-cuisine/brazilian-feijoada-black-bean-stew-recipe
Edited by: Marwa Mohamed
Last updated: 2026-10-31