Brazilian Feijoada

Ingredients

• 454 g (1 pound)dried black beans, soaked overnight
• 1navel orange
• 10whole cloves
• 1 tablespoon (15 ml)olive oil
• 113 g (4 ounces)slab bacon, rind removed and diced
• 2–3pork ham hocks
• 1smoked sausage ring, sliced
• 454 g (1 pound)pancetta bacon
• 454 g (1 pound), optionalpork belly
• 60 ml (¼ cup), optionalcassareep
• 57 g (2 ounces)cachaça (Brazilian-style rum)
• 1 largeonion, chopped
• 4 clovesgarlic, minced
• 120 ml (½ cup)Trini green seasoning
• 475 ml (2 cups)chicken stock
• As neededwater
• 1 teaspoon (5 ml)salt
• 1 teaspoon (5 ml)ground black pepper
• 3bay leaves
• 120 ml (½ cup)orange juice

Instructions

1. 1

   Soak the beans

   Soak the black beans in water overnight, then drain them and set aside.

2. 2

   Season the belly

   If using pork belly, score the fat in a crosshatch pattern with a sharp knife. Put it in a large zip-lock bag, add the cassareep and rub it over the meat to coat evenly. Refrigerate overnight.

3. 3

   Brown the belly

   Take the pork belly out of the refrigerator and let it come to room temperature. Heat a cast-iron frying pan over medium heat, add the oil and brown the belly for 2–3 minutes on each side. Leave it to cool, cut it into 1.25 cm (½-inch) cubes and set aside.

4. 4

   Stud the orange

   Push the cloves into the whole, unpeeled orange, arranging them around it like a pinwheel.

5. 5

   Simmer the beans

   Put the orange, beans, ham hocks, sausage and pancetta in a pot with water and the chicken stock, making sure the beans are fully submerged. Add the bay leaves and cachaça, then simmer uncovered for 1½–2 hours.

6. 6

   Cut the meat

   Lift the meat out of the pot and let it cool slightly. Remove the meat from the ham hocks and cut it into pieces; chop the sausage and pancetta as well. Set everything aside.

7. 7

   Cook the bacon

   In a frying pan, cook the slab bacon until it renders its fat. Add the garlic and onion and sauté over low heat for 2–3 minutes.

8. 8

   Combine the stew

   Add the chopped meat, bacon, onion and garlic to the beans. Stir in the Trini green seasoning, then add the pork belly if using and mix well.

9. 9

   Finish and serve

   Simmer the stew for another 30 minutes. Add the orange juice during the final 5 minutes of cooking and stir it in well, then serve.

What is Brazilian feijoada?

Feijoada is a Brazilian black bean and pork stew, commonly served as a substantial, slowly cooked meal. Its name comes from feijão, the Portuguese word for beans.

This version layers ham hocks, sausage, pancetta and bacon with black beans. The whole clove-studded orange, cachaça and green seasoning add aromatic notes to the rich broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 745 calories, 27g protein, 20g carbs, 59g fat.

The black beans provide most of the carbohydrates, while the pork, sausage, pancetta and bacon account for much of the fat and contribute protein. Serve a moderate bowl with greens or salad to balance the rich stew.

The beans and their soak

Overnight soaking gives the dried beans a head start and helps them cook more evenly. Drain them before adding them to the pot.

Keep the beans fully submerged in the stock and water as they simmer. The recipe does not specify an exact amount of water, so add enough to cover them.

Building the pork flavour

Ham hocks contribute meat and richness as they cook alongside the beans, while smoked sausage and pancetta bring their own savoury, smoky character.

The pork belly is optional and has a separate overnight cassareep marinade. Browning it before cubing gives it a browned exterior before it joins the stew.

The orange and aromatics

Stud the orange with whole cloves and simmer it intact with the beans; this lets its fragrance infuse the pot without scattering cloves through the stew.

Orange juice goes in only for the final 5 minutes. The bacon is cooked with the onion and garlic first, then that mixture joins the beans with the green seasoning.

Timing and texture

The beans simmer uncovered for 1½–2 hours, followed by another 30 minutes after the pork belly is added. Allow for the overnight bean soak and, if using it, the overnight pork belly marinade in your planning.

The recipe gives the timing but does not specify a precise doneness test. Check the beans as they cook and continue simmering until they are tender.

Serving the stew

Serve the feijoada hot, with rice to complement the thick bean and pork stew. A simple green salad or cooked greens can add a fresh contrast to the rich meat.

The recipe does not include a garnish or a separate side dish, so serve the stew as it is or add accompaniments to suit your table.

Recipe notes & tips

• Soak the beans overnight and drain them before cooking.
• Make sure the beans stay submerged during their simmer.
• Let the pork belly come to room temperature before browning it.
• Cool the cooked ham hocks slightly before removing the meat.
• Add the orange juice during the final 5 minutes, as directed.

Variations

• Skip the pork belly: Leave it out for a version with fewer pork cuts.
• Keep the clove orange: Simmer the orange whole for a fragrant citrus note.
• Adjust the stock: Use water as needed to keep the beans fully submerged.
• Serve with rice: Add a side of rice for a more substantial meal.
• Add greens: Pair the stew with cooked greens or a simple salad.

Common mistakes to avoid

• Skipping the soak: The beans are specified to soak overnight; drain them before cooking.
• Beans above the liquid: Add water and stock so the beans are fully submerged.
• Crowding the timing: Allow for the overnight soak and optional overnight pork belly marinade.
• Burning the aromatics: Sauté the garlic and onion over low heat for 2–3 minutes.
• Adding juice too early: Stir in the orange juice during the final 5 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat thoroughly in a saucepan over a low heat, stirring occasionally; add a little water if the stew has thickened.

Frequently asked questions