Brazilian Black Bean Stew Recipe (Feijoada) Is a Meat Lover's Dream by Donna John

Soups Dinner Pork Gluten-free
7 months ago

Brazilian Black Bean Stew Recipe (Feijoada) Is a Meat Lover's Dream

Feijoada (black bean stew) is the national dish of Brazil – and is especially popular in Rio de Janeiro. This thick, rich bean stew is also popular in Portugal and other countries, and for good reason: it's a hearty and delicious dish to warm up your whole family.

Here’s an easy, gluten-free feijoada recipe that will please your meat and soup lovers. The feijoada is made with thick bacon, sausage, ham (yes, three meats!), black beans, onion, garlic, peppers, thyme and bay leaves. The stew simmers on the stove for about 1 1/2 hours before being ladled into bowls over rice.

Serve this black bean stew for lunch or dinner. If you need a side dish, make some Brazilian collard greens or pao de queijo (Brazilian cheese bread).

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Cuisine: Brazilian 
Prep Time: 20 minutes
Cook Time:  1 1/2 hours to 1 hour and 45 minutes
Total Time: 2 hours

Servings: 8


  • 1 pound slab bacon, cut into chunks
  • 1 pound andouille or smoked sausage, cut into chunks
  • 1/2 pound ham, cut into chunks 
  • 1 pound dried black beans, sorted and rinsed
  • 1 onion, chopped
  • 5 garlic cloves, sliced thin
  • 2 hot chile peppers (jalapeno or serrano work well)
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 8 cups water

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Recipe Notes

  • This soup gets even better the next day.
  • If you can find serrano ham, it is traditional in this stew.
  • You can cook black beans with or without soaking. But if you prefer to soak your beans so they cook faster, do so according to package directions. 

Here's how to make it:

  1. Fry the bacon in a Dutch oven until crisp. Remove the bacon and set aside.
  2. To the same pot, add the onion, garlic and whole chile peppers. Cook over low heat until soft, about 4 to 6 minutes.
  3. Add the beans, bacon, ham, sausage, thyme, water and bay leaves. Bring to a boil, cover and simmer on low heat until beans are almost tender, about 1 hour, stirring occasionally.
  4. Remove the lid and continue to cook about 30 to 45 more minutes until beans are tender and broth has thickened.
  5. Remove the bay leaves and thyme before serving with the white rice.

Nutrition Facts Per Serving

Calories: 747

Total Fat: 43.1g

Saturated Fat: 14g

Cholesterol: 126mg

Sodium: 2108mg

Total Carbohydrate: 39.3g

Dietary Fiber: 9.4g

Total Sugars: 1.9g

Protein: 49.3g

Vitamin D: 0mcg

Calcium: 97mg

Iron: 5mg

Potassium: 1441mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
This sounds amazing, Donna John! And what better time to make it than now, to celebrate all things RIO, woohoo! xoxo
Donna John
Nothing better on a cold winter night.
So delicious! 😍
Maybe a dumb question, but the recipe says "Fry the bacon in a Dutch oven until crisp. Remove the bacon and set aside." Do you remove the bacon grease or leave it?
Donna John
My thoughts are that you always leave the bacon grease. But you can, of course, leave in as much or as little as you want to cook the vegetables in. It imparts a lot of flavor. There are no dumb questions! :-) Gt

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