Main Course ·

Brazilian Feijoada with Orange and Collard Greens

Name: Brazilian Feijoada with Orange and Collard Greens
Prep time: 90 min
Cook time: 270 min
Total time: 360 min
Yield: 8 servings
Cuisine: Main Course
Ingredients: Dry black beans, 1 lb, soaked overnight; Pork shoulder, 1 lb, cut into chunks; Chorizo, 1/2 lb, sliced; Smoked sausage, 1/2 lb, sliced; Beef shank, 1/2 lb, large pieces; Onion, 1 large, diced; Garlic, 4 cloves, minced; Bay leaves, 2; Salt, to taste; Black pepper, to taste; Water, 4 cups; Orange zest, Zest of 1 orange; Orange juice, Juice of 1 orange; Olive oil, 1 tablespoon; Salt, to taste; Collard greens, 1 bunch, thinly sliced; Olive oil, 2 tablespoons; Garlic, 2 cloves, minced; Salt & pepper, to taste; White rice, 2 cups; Water, 4 cups; Olive oil, 1 tablespoon; Salt, to taste

A rich, savory Brazilian stew featuring black beans, assorted meats, orange, and collard greens.

4.1(932 reviews)

·By Ethan Brooks·June 22, 2025

Brazilian Feijoada with Orange and Collard Greens — Main Course served and photographed from above

Prep

1 h 30 min

Cook

4 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Feijoada

For the Orange Dressing

For the Collard Greens

For the Rice

Nutrition

Per serving

Calories: 550 kcal
Protein: 30.75 g
Carbs: 43.38 g
Fat: 42.25 g
Fiber: 5.5 g

Whole recipe

Total

Calories: 4402 kcal
Protein: 246 g
Carbs: 347 g
Fat: 338 g
Fiber: 44 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Dry black beans 1 lb, soaked overnight	624	42	112	2	30
Pork shoulder 1 lb, cut into chunks	1200	70	0	100	0
Chorizo 1/2 lb, sliced	920	40	10	80	2
Smoked sausage 1/2 lb, sliced	800	30	6	70	1
Beef shank 1/2 lb, large pieces	400	38	0	28	0
Onion 1 large, diced	60	2	14	0	2
Garlic 4 cloves, minced	18	1	4	0	0
Bay leaves 2	0	0	0	0	0
Salt to taste	0	0	0	0	0
Black pepper to taste	0	0	0	0	0
Water 4 cups	0	0	0	0	0
Orange zest Zest of 1 orange	6	0	2	0	0
Orange juice Juice of 1 orange	45	1	11	0	0
Olive oil 1 tablespoon	120	0	0	14	0
Salt to taste	0	0	0	0	0
Collard greens 1 bunch, thinly sliced	60	6	10	1	8
Olive oil 2 tablespoons	240	0	0	28	0
Garlic 2 cloves, minced	9	0	2	0	0
Salt & pepper to taste	0	0	0	0	0
White rice 2 cups	800	16	176	1	1
Water 4 cups	0	0	0	0	0
Olive oil 1 tablespoon	120	0	0	14	0
Salt to taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Feijoada Ingredients

1
Rinse Beans
Rinse and drain soaked black beans.
2
Season Meats
Season pork shoulder, beef shank, and sausages with salt and black pepper.
3
Prep Onion & Garlic
Dice onion and mince garlic for cooking.

Preparing the Orange Dressing

1
Zest & Juice Orange
Zest and juice the orange.
2
Mix Ingredients
Whisk together with olive oil and a pinch of salt.
3
Set Aside
Set aside for later use.

How to Make Brazilian Feijoada with Orange and Collard Greens

Total time: 6 h · Yields 8 servings

1
Searing the Meats
Brown pork shoulder and beef shank in a large pot. Remove and set aside.
2
Building Flavors
Sauté onions and garlic in the same pot until golden.
3
Simmering the Stew
Add beans, browned meats, sliced sausages, bay leaves, salt, pepper, and water. Bring to a boil, then simmer for 3 hours.