Flavorful Feijoada – A Brazilian Black Bean Stew

***Jump to Recipe***

Feijoada has its roots deeply planted in Brazil’s vibrant history, with a rich tapestry of cultural influences contributing to its creation. It’s not just a meal; it’s a story told on a plate. The dish’s inception is often linked to the times when Brazil was a colony under Portuguese rule. However, the African influence on this savory dish is undeniable and plays a huge role in its essence.

The traditional feijoada we know today evolved from the mixing of culinary customs brought by enslaved Africans and Portuguese settlers. Enslaved people were known to use off-cuts of meat, often leftovers from the slave owners’ meals, mixed with black beans to create a hearty stew. This resourcefulness gave birth to something extraordinary, a dish that would stand the test of time and become beloved across a nation.

Portugal’s culinary impact is also evident in feijoada. The use of pork, sausage, and beans speaks to the Portuguese knack for heartwarming stews. This blend of Portuguese and African influences is a celebration of resilience and cultural fusion.

Over time, feijoada has transcended its humble beginnings to become a symbol of Brazilian identity. It’s more than comfort food; it’s a beloved national dish that represents unity and history. When you enjoy a steaming bowl of feijoada, you’re not just tasting a delicious stew—you’re enjoying a bite of Brazil’s past.

Feijoada Traditions: A Culinary Celebration

Feijoada isn’t just a dish; it’s an event. In Brazil, it’s customary to gather with family and friends to share this hearty stew, often making it the centerpiece of social dining. Traditionally eaten on Wednesdays and Saturdays, these days are a given for many eateries to serve up their best version of this national treasure.

Feijoada transcends mere nourishment—it’s a cultural ritual. Picture this: tables laden with steaming pots of feijoada, accompanied by an array of sides like farofa (toasted cassava flour mixture), collard greens, and juicy orange slices. These sides aren’t just garnishes; they play a vital role, balancing out the rich, savory flavors of the stew with textures and hints of zest.

Beyond these weekly gatherings, feijoada features prominently during special occasions and national celebrations. Many holidays see feijoada served as a gesture of hospitality and unity, bringing communities together over shared flavors and stories. It’s about more than just filling bellies—it’s about filling hearts and fostering a sense of togetherness.

In various Brazilian regions, feijoada traditions come alive in unique ways, reflecting local customs and ingredients. Each region adds its own twist, whether by varying the cuts of meat or incorporating local spices and accompaniments. These adaptations don’t just honor the dish’s history; they showcase the diversity and creativity within Brazilian culture.

Feijoada is a reminder of the joys of unhurried meals, where the pleasure isn’t just in the taste, but in the company and stories shared. It’s an invitation to savor the moment, connect with loved ones, and appreciate the slow-simmered richness that only patience and tradition can deliver.

Savoring the Flavors: Variations of Feijoada

Feijoada isn’t just one single recipe—it’s a canvas for creativity. Brazil’s diverse regions have taken what started as a simple stew and personalized it to reflect local flavors and traditions. From the bustling streets of Rio de Janeiro to the quiet countryside, you’ll find distinct spins on this classic.

In the southeastern part of Brazil, beef is often thrown into the mix, while in other regions, seafood might be added for a coastal twist. The beauty of these variations is how they speak to regional tastes and ingredients. It’s not just about making the dish; it’s about making it your own.

Modern chefs around the world have embraced feijoada, playing with ingredients to suit contemporary tastes. Whether it’s a vegetarian take replacing pork with hearty vegetables or using exotic spices for a new dimension, these adaptations keep feijoada fresh and exciting. This global reinterpretation shows feijoada’s ability to transcend its origins and appeal to palates far beyond Brazilian borders.

When you have feijoada, you’re tapping into a versatile tradition. Whether you’re sticking to the classic recipe or experimenting with new ingredients, you get to experience the dish in a way that feels uniquely yours. Embrace the spirit of feijoada by taking a moment to enjoy how variations bring a new perspective to the dining table.

Feijoada’s adaptability highlights how food can bring people together, allowing us to connect through shared experiences even when the ingredients change. It’s a dish that reminds us to savor both the flavors on our plate and the stories behind them.

Ingredients

• 1 Paio Sausage (found at any Brazilian store)
• 3 small calabresa sausages (found at any Brazilian store)
• 1/2 pound carne seca (found at any Brazilian store)
• 1 pound boneless pork shoulder
• 1/2 tablespoon avocado oil or olive oil
• 2 cups dried black beans
• 1 bay leaf
• 4 slices of bacon diced
• 1 medium onion chopped
• 2 green onions chopped
• 8 garlic cloves minced
• salt and pepper to taste (careful, the sausages are naturally very salty)
• 5 to 6 cups water

Instructions

***Important***

Preparation for this recipe starts the evening before dinner, midday before lunch, so yes about 24 hours prior to when you want the final product finished

1. Soak black beans over night with cold water. Water level should be 2 inches above top of beans
2. Discard any damaged beans or rocks
3. Soak the Paio sausage, calabresa sausages, and carne seca in water overnight in the refrigerator. Change water 2 to 3 times throughout soaking period. You want to do this because these meats are VERY salty. This will eliminate enough of the saltiness, but still retain enough saltiness to make your feijoada full of flavor
4. Add Brazilian sausages and carne seca to a pot with enough water to cover, bring to a boil and boil for 10 minutes. Drain water and set meats aside
5. Sprinkle salt and pepper on all sides of pork shoulder
6. In a pan over medium high heat, add oil and brown all sides of pork shoulder. Once browned, set pork shoulder aside
7. Drain black beans
8. Add 5 to 6 cups of water to a pot or dutch oven
9. Add Brazilian sausages, carne seca, pork shoulder, black beans, and bay leaf to water. Bring to a boil and then reduce to simmer. Skim any fat off top of water
10. Simmer to 90 minutes to 2 hours or until beans are fully cooked
11. Remove bay leaf
12. Remove all meats and sausages, and shred with hands, and return to pot with beans
13. Chop onions, and green onion
14. Mince garlic cloves
15. Fry chopped bacon in a frying pan (I use a stainless steal pan) until fairly crispy
16. Roast onion, green onion, and garlic in bacon grease until translucent. Take care not to burn garlic
17. Take a ladle of beans from pot without liquid and add to pan with onion and garlic and mash the beans.
18. Add the bacon, onions, garlic and mashed beans back to the pot with beans and sausages
19. Simmer an additional 30 minutes while stirring occasionally until beans are thickened and flavors have come together
20. Add salt and pepper to taste if needed