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Slow-simmered black bean stew loaded with smoky pork, citrus brightness, and samba soul.
Ya'll know I love beans, and if you can't get enough checkout this collection of beans recipes where you'll find ecipes like red beans and rice or old school pinto beans with ground beef.
Brazilian feijoada is a beloved and iconic dish that represents the rich culinary heritage of Brazil. Often referred to as the national dish of Brazil, feijoada is a hearty and flavorful stew that typically features black beans, various cuts of pork such as bacon, sausage, and ribs, as well as other meats like beef and sometimes chicken.
If Brazilian food had a house band, feijoada would be the bassline—deep, rich, and impossible not to move to. This legendary black beans dish slowly braises bacon, pork belly, sausage, and ham hocks into a soulful black bean stew that’s smoky, silky, and layered with flavor.
My version keeps the traditional low-and-slow vibe but adds citrus, cachaça, and a touch of Caribbean green seasoning to bring rhythm, balance, and swagger to the pot.
What You’ll Love About This Recipe
- Deep smoky flavor from layers of pork including bacon, sausage, and ham hocks
- Slow cooked creamy black beans that absorb all that porky goodness
- Bright citrus balance from orange juice that cuts through the richness
- Cultural fusion vibes blending Brazilian technique with Caribbean seasoning
- A one-pot comfort classic that tastes even better the next day
- Perfect centerpiece for a weekend feast or family gathering
key Ingredients
Black Beans - The backbone of this classic black bean stew. As they simmer, they absorb the smoky pork flavors and create that thick, velvety broth feijoada is famous for. Dried beans are prefered but canned black beans are ok in a pinch.
Bacon - Adds smoky fat and depth early in the cooking process, forming the flavor base for the stew.
Ham Hocks - Slow-braised ham hocks release collagen and salt-cured richness that gives the stew body and soulful flavor.
Pork Belly (optional) -Meltingly tender cubes of pork belly bring luxurious texture and richness. But if you have access to it and the Guyanese "cassareep" then go for them both as they add a lot of flavor. Cassareep is a thick syrup made from cassava juice and used to make pepperpot.
Pork Sausage - Adds seasoned pork flavor and a slightly spicy element that balances the beans.
Orange Juice - the Citrus brightness cuts through the pork richness and adds subtle sweetness.
Cloves - A little goes a long way; these warm spices give the broth aromatic depth.
Cachaça - Brazilian spirit (think rum) adds complexity and a subtle sweetness that rounds out the stew.
Trini Green Seasoning (optional) - My Caribbean twist, fresh herbs, garlic, and peppers that add bright herbal notes and a little island swagger.
How to Make homemade feijoada
- Soak dried black beans overnight or use quick-soak method.
- Simmer beans with pork cuts in Chicken Stock
- Remove Meats and Chop
- Render Bacon Fat and Saute Onions & Garlic
- Add chopped pork pieces and aromatics (chopped onions and garlic) back for 30 minutes
- Adjust seasoning with salt, pepper, and a splash more citrus if needed.
ingredient substitutions and recipe variations
No cachaça?
Use dark rum. It provides similar sugarcane sweetness, though it adds a slightly deeper molasses note common in Caribbean cooking.
No ham hocks?
Use smoked turkey legs. They provide smoky depth with a lighter flavor profile, reflecting a Southern soul food adaptation.
No Trini green seasoning?
Use a blend of cilantro, parsley, garlic, scallions, and lime juice. It delivers similar herbal brightness though the flavor will be slightly less peppery.
Marwin’s Test Kitchen Tips for flavorful Brazilian Black Bean Stew
- Cook it the day before. Like gumbo or chili, feijoada gets better overnight.
- Reserve some bean liquid. Use it to control thickness without diluting flavor.
- Skim excess fat halfway through cooking to keep the stew balanced.
- Finish with citrus. A squeeze of orange or lime right before serving lifts the whole dish.
- Low heat is the groove. Slow simmering keeps the beans creamy and the pork tender.
- Pork options can vary depending on preference and what is available. Pork shoulder is a great add.
- Skim away any fat as the pork cooks in the beans
What to Serve with Pork and Black Bean Stew
Serve this feijoada over fluffy white or brown rice for the classic Brazilian pairing—much like you’d serve red beans and rice.
Add a bright, crunchy side like Brazilian-style sautéed collard greens to balance the richness of the stew.
A scoop of fried sweet plantains brings sweetness that complements the smoky pork flavors. For an appetizer pairing serve with these Brazilian style fried chicken wings.
If this hearty stew isn't enough for you, and you want more Brazilian food add this grilled steak picanha. Finish things off with a glass of Brazilian lemonade.
If you enjoy bold Latin flavors, you'll love these baja fish tacos with lime and cabbage slaw.
Beats and Eats (music to pair with feijoada)
While that pot of feijoada bubbles low and slow, put Marco Valle’s “Não Tem Nada Não” on the speakers. The groove is smooth, breezy, and soulful, exactly the vibe of a pot of black beans simmering away on a lazy Sunday afternoon.
FAQs about this recipe
Can I make feijoada with canned beans?
Yes. Reduce the cooking time to about 60–90 minutes since the beans are already cooked.
Is feijoada spicy?
Traditionally no. It’s more smoky and savory, though you can add chili peppers or hot sauce if you like heat.
A good pot of feijoada is like a great soul record—slow, layered, and built on deep rhythm—so let it simmer low, pour yourself something good, and let the beans do their dance.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Brazilian Feijoada
Ingredients
- 1 pound dry black beans soaked overnight
- 1 Navel Orange
- 10 cloves
- 1 tablespoon olive oil
- 4 ounces slab bacon rind removed, diced
- 2-3 pork ham hocks
- 1 smoked sausage ring sliced
- 1 pound Pancetta Bacon
- 1 pound pork belly optional
- ¼ cup Cassareep optional
- 2 oz Cachaca Brazilian style Rum
- 1 large onion chopped
- 4 cloves garlic minced
- ½ cup Trini Green Seasoning
- 2 Cups Chicken Stock
- Water
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 bay leaves
- ½ cup Orange Juice
Method
- Soak beans in water overnight. Drain and set aside
- Take pork belly and score the fat side cutting a cris cross or checker board pattern with a sharp knife. Place in a large ziplock bag. Add the cassareep and massage with your hands to ensure the pork belly is evenly coated. Refrigerate overnight.
- Remove pork belly from the refrigerator. Allow to come to room temperature.
- Heat a cast iron skillet over medium heat. Add oil and brown the pork belly on both sides 2-3 minutes. Let cool then cut into ½ inch cubes. Set aside
- Prepare whole unpeeled orange by sticking the cloves into it as if it were a pinwheel.
- Add orange, to beans, plus ham hocks, sausage, pancetta, water, and chicken stock. Beans should be fully submerged.
- Add bay leaves and cachaca then simmer uncovered for 1 ½ - 2 hours.
- Remove the meat. Allow to cool slightly then remove the meat from the ham hocks and cut into pieces. Chop up the sausage and pancetta as well. Set aside.
- In a skillet, cook the bacon rendering the fat. Add the garlic and onions and sauté 2-3 minutes on low heat.
- Add chopped meat, bacon, onions, and garlic to the pot of beans. Mix in the Trini green seasoning and stir well.
- Add pork belly to pot of beans and let simmer another 30 minutes.
- Add ½ cup of orange juice to the beans during last 5 minutes of cooking. Mix in well.
- Serve.
Nutrition
Notes
- Cook it the day before. Like gumbo or chili, feijoada gets better overnight.
- Reserve some bean liquid. Use it to control thickness without diluting flavor.
- Skim excess fat halfway through cooking to keep the stew balanced.
- Finish with citrus. A squeeze of orange or lime right before serving lifts the whole dish.
- Low heat is the groove. Slow simmering keeps the beans creamy and the pork tender.
- Pork options can vary depending on preference and what is available. Pork shoulder is a great add.
- Skim away any fat as the pork cooks in the beans
The citrus is a nice addition
I agree thanks