Main Course · Dinner · Latin American ·

Brazilian Feijoada with Pork Hocks and Black Beans

Name: Brazilian Feijoada with Pork Hocks and Black Beans
Prep time: 90 min
Cook time: 270 min
Total time: 360 min
Yield: 8 servings
Cuisine: Main Course
Ingredients: 2 lbs pork hocks, cleaned and halved; 1 lb pork belly, cut into large chunks; 1 lb Portuguese sausage, sliced; 1 lb smoked ham hock; 1 lb dried black beans, soaked overnight; 4 cups water; 2 onions, chopped; 4 cloves garlic, minced; 2 bay leaves; 1 teaspoon black pepper; Salt, to taste; 1 tablespoon olive oil; 1 orange, sliced; 1 tablespoon smoked paprika; 2 tablespoons soy sauce; Freshly ground black pepper; 1 tablespoon vinegar

Brazilian Feijoada is a rich and flavorful dish made with pork hocks, black beans, and an array of spices. It’s the ultimate comfort meal steeped in Brazilian culture.

4.4(945 reviews)

·By Ethan Brooks·September 12, 2025

Brazilian Feijoada with Pork Hocks and Black Beans — 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 Seasoning Base

Nutrition

Per serving

Calories: 686 kcal
Protein: 52.88 g
Carbs: 40 g
Fat: 62.5 g
Fiber: 12.75 g

Whole recipe

Total

Calories: 5487 kcal
Protein: 423 g
Carbs: 320 g
Fat: 500 g
Fiber: 102 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 lbs pork hocks cleaned and halved	1440	150	0	96	0
1 lb pork belly cut into large chunks	1450	30	0	155	0
1 lb Portuguese sausage sliced	1600	60	20	140	0
1 lb smoked ham hock	1100	68	0	88	0
1 lb dried black beans soaked overnight	1560	108	252	6	92
4 cups water	0	0	0	0	0
2 onions chopped	88	2	22	0	4
4 cloves garlic minced	18	1	4	0	0
2 bay leaves	0	0	0	0	0
1 teaspoon black pepper	6	0	1	0	1
Salt to taste	0	0	0	0	0
1 tablespoon olive oil	120	0	0	14	0
1 orange sliced	62	1	15	0	3
1 tablespoon smoked paprika	20	1	4	1	2
2 tablespoons soy sauce	20	2	2	0	0
Freshly ground black pepper	0	0	0	0	0
1 tablespoon vinegar	3	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Pork

1
Make Marinade
In a large bowl, combine olive oil, smoked paprika, soy sauce, and vinegar.
2
Coat the Pork
Add pork hocks and pork belly, making sure each piece is well-coated.
3
Refrigerate
Cover and let marinate in the refrigerator for at least 2 hours or overnight.

Preparing the Black Beans

1
Drain and Rinse Beans
Drain and rinse the soaked black beans.
2
Simmer Beans
In a large pot, place black beans, water, bay leaves, and ham hock. Bring to a simmer and cook until beans are tender, about 1.5–2 hours.
Tip: Don't add salt until beans are tender to prevent toughening. Add a touch of vinegar while simmering to maintain their black color.

How to Make Brazilian Feijoada with Pork Hocks and Black Beans

Total time: 6 h · Yields 8 servings

1
Sauté Aromatics
Heat olive oil in a large pot. Add onions and garlic, sauté until translucent.
2
Brown Meats
Add marinated pork, sausage, and smoked ham hock to the pot. Cook until browned.
3
Simmer Stew
Add cooked beans with their cooking liquid, sliced orange, and bay leaves to the pot. Simmer for 2 hours, stirring occasionally.