Brazilian Black Bean (Feijoada)

Ingredients

• 450 g (2½ cups)dried black beans
• 1.4 litres (6 cups), or a little more to cover the beanswater
• 1onion, chopped
• 3garlic cloves, minced
• 45 ml (3 tbsp)olive oil
• 32 g (4 tbsp)flour
• 1 cubebeef bouillon
• 1bay leaf
• 10 g (2 tsp)salt
• 2 g (1 tsp)black pepper

Instructions

1. 1

   Soak the beans

   Cover the black beans with water and leave them to soak overnight, or for at least 8 hours.

2. 2

   Drain the beans

   Drain away the soaking water and set the beans aside.

3. 3

   Cook the onion

   Set an Instant Pot to sauté, or use a regular pot on the hob. Add the olive oil and chopped onion, then sauté for a couple of minutes.

4. 4

   Add the garlic

   Stir in the minced garlic and sauté for another minute.

5. 5

   Mix in flour

   Add the flour and stir until everything is combined.

6. 6

   Add the beans

   Add the drained black beans, beef bouillon cube and bay leaf.

7. 7

   Season and cover

   Add the salt and black pepper, then pour in enough water to cover the beans.

8. 8

   Cook until soft

   Mix everything together, close the Instant Pot and pressure-cook for 12 minutes. Alternatively, cook in a covered pot on the hob for about 1 to 1½ hours, until the beans are soft.

9. 9

   Serve the stew

   Serve with rice, steak and chips. Fried egg and salad can also be served on the side.

What is feijoada?

Feijoada is a Brazilian bean stew, commonly associated with black beans and a slow-cooked, savoury flavour. Many versions include meat, while this recipe centres on beans, aromatics and a simple flour-thickened base.

Black beans give this version its substance, and the suggested rice and sides turn it into a full meal. Soaking the beans first helps them cook more evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 517 calories, 27g protein, 91g carbs, 20g fat.

The beans provide most of the carbohydrates, fibre and plant protein; olive oil contributes most of the fat, while the flour adds extra carbohydrate. For a more balanced plate, serve a moderate portion of the stew with salad and rice, rather than combining every suggested side.

The key ingredients

Black beans: use dried beans and soak them for at least 8 hours, as directed. Drain off the soaking water before adding them to the pot.

Aromatics: onion and garlic form the savoury base, while the bay leaf adds a gentle herbal note as the beans cook.

Flour: stirring it into the sautéed onion and oil creates the stew's thickening base. Mix it thoroughly before adding the beans and liquid.

Building the base

Onion first: sauté it in olive oil for a couple of minutes before adding the garlic. This gives the onion a little time to soften without rushing the garlic.

Garlic next: cook it for just one minute, then add the flour and stir until combined. The recipe relies on this order to distribute the flour through the oil and onion.

Choosing how to cook

Pressure cooker: the method specifies 12 minutes at pressure in an Instant Pot. Make sure the beans are covered with water before closing the pot.

Hob: cook the stew for about 1 to 1½ hours, until the beans are soft. Check the liquid as it cooks and add a little water if needed to keep the beans covered.

Checking the texture

Doneness: taste a bean to check that it is soft all the way through. If it is still firm, continue cooking until tender.

Thickness: the flour helps give the cooking liquid body. Stir the stew before serving so the beans and thickened liquid are evenly combined.

What to serve with it

Rice and chips: both are suggested accompaniments, making the meal especially substantial. Steak is another option listed in the recipe.

Egg and salad: add a fried egg and salad on the side if you want a richer plate with a fresh contrast. Serve the stew hot alongside whichever sides you choose.

Recipe notes & tips

• Soak the beans for at least 8 hours before cooking.
• Drain the soaking water before adding the beans to the pot.
• Sauté the garlic for only the stated minute before adding the flour.
• Add enough water to cover the beans before cooking.
• On the hob, check during cooking that the beans remain covered with liquid.
• Taste a bean to confirm it is soft before serving.

Variations

• Add a fried egg: serve one on top or alongside, as suggested in the recipe.
• Serve with steak: pair the stew with steak for a more substantial meal.
• Add salad: include a fresh salad on the side for contrast.
• Choose rice: serve the beans over or alongside rice, as recommended.
• Use the hob: cook in a regular pot for about 1 to 1½ hours instead of pressure-cooking.

Common mistakes to avoid

• Skipping the soak: soak the beans overnight or for at least 8 hours as the recipe directs.
• Keeping the soaking water: drain it away before setting the beans aside.
• Burning the garlic: sauté it for just one minute before moving on.
• Lumpy flour: stir it into the onion and oil until combined before adding the beans.
• Not covering the beans: add enough water to cover them before cooking.
• Serving firm beans: continue cooking until a tasted bean is soft.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat in a saucepan over a low heat until piping hot, adding a splash of water if the stew has thickened.

Frequently asked questions