Brazilian Feijoada

A hearty Brazilian food classic, this feijoada recipe combines tender pork, sausage, and bacon with creamy black beans for a rich, slow-simmered stew full of bold flavor.

📝 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)
• 1/4 cup Cassareep (optional)
• 2 oz Cachaca (Brazilian style Rum)
• 1 large onion (chopped)
• 4 cloves garlic (minced)
• 1/2 cup Trini Green Seasoning
• 2 Cups Chicken Stock
• Water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 bay leaves
• 1/2 cup Orange Juice

👨‍🍳 Instructions

1. 1--- Prep the Beans ---
2. 2Soak beans in water overnight. Drain and set aside
3. 3--- Prep the Pork Belly ---
4. 4Take 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.
5. 5Remove pork belly from the refrigerator. Allow to come to room temperature.
6. 6Heat 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 1/2 inch cubes. Set aside
7. 7--- Cook the Beans ---
8. 8Prepare whole unpeeled orange by sticking the cloves into it as if it were a pinwheel.
9. 9Add orange, to beans, plus ham hocks, sausage, pancetta, water, and chicken stock. Beans should be fully submerged.
10. 10Add bay leaves and cachaca then simmer uncovered for 1 1/2 - 2 hours.
11. 11Remove 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.
12. 12In a skillet, cook the bacon rendering the fat. Add the garlic and onions and sauté 2-3 minutes on low heat.
13. 13Add chopped meat, bacon, onions, and garlic to the pot of beans. Mix in the Trini green seasoning and stir well.
14. 14Add pork belly to pot of beans and let simmer another 30 minutes.
15. 15Add 1/2 cup of orange juice to the beans during last 5 minutes of cooking. Mix in well.
16. 16Serve.