Fabulous Feijoada Recipe: This Brazilian Black Bean Stew Recipe Is Super Easy to Make by Donna John

Soups Dinner
11 months ago
Fabulous Feijoada Recipe: This Brazilian Black Bean Stew Recipe Is Super Easy to Make

Feijoada (black bean stew) is the national dish of Brazil – and is especially popular in Rio de Janeiro. It's 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 feijoada recipe that will please your meat and soup lovers.

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 (use serrano ham if it’s available)
  • 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
  • cooked white rice, for serving

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.

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Elisa Schmitz, 30Seconds
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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