How long can I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 4 days.

Can I make this ahead?

Yes, feijoada tastes even better the next day. Prepare up to the simmering stage and refrigerate.

What can I substitute if I don't eat pork?

Use beef chuck and chicken sausages instead of pork shoulder and regular sausages.

How can I make this dish less spicy?

Omit the cayenne pepper or reduce the amount used.

Can I use canned beans instead of dried?

Yes, use drained canned black beans and reduce simmering time accordingly.

Hearty Brazilian Feijoada with Black Beans and Collard Greens

Name: Hearty Brazilian Feijoada with Black Beans and Collard Greens
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Main Course
Ingredients: Black beans; Assorted meats (pork shoulder, sausage, ribs); Chicken or beef broth; Bay leaves; Onion; Garlic; Olive oil; Collard greens; Olive oil; Garlic; Salt; Smoked paprika; Cayenne pepper; Salt and black pepper; Fresh parsley; Orange

A Traditional Brazilian Stew

Dive into the rich and savory flavors of Brazil with this classic black bean and meat stew, complemented by hearty collard greens.

3 h 30 min
8
Intermediate

Ingredients

For the Meat and Beans

Black beans

1 lb — rinsed and soaked overnight

Assorted meats (pork shoulder, sausage, ribs)

2 lbs — cut into chunks

Chicken or beef broth

4 cups

Bay leaves

2 leaves

Onion

1 large — diced

Garlic

4 cloves — minced

Olive oil

2 tbsp

For the Collard Greens

Collard greens

1 bunch — stems removed, sliced into thin strips

Olive oil

2 tbsp

Garlic

2 cloves — sliced

Salt

to taste

For the Seasoning

Smoked paprika

1 tsp

Cayenne pepper

1/2 tsp

Salt and black pepper

to taste

For the Garnish

Fresh parsley

1/4 cup — chopped

Orange

1 — cut into wedges

Preparation

Marinating the Meat

Combine meats

Combine pork shoulder, sausage, and ribs in a large bowl.

Season meats

Season with smoked paprika, cayenne pepper, salt, and black pepper.

Marinate

Cover and let marinate for at least 1 hour in the refrigerator.

For best flavor, prepare the feijoada a day in advance and let it marinate overnight.

Preparing the Black Beans

Drain and rinse beans

Drain and rinse the soaked black beans.

Combine with broth

Place beans in a pot with chicken or beef broth and bay leaves.

Simmer beans

Simmer on low heat until beans are tender, about 2 hours.

Be sure not to over-salt during initial stages; adjust seasoning after combining all elements. Stir a spoonful of vinegar into the beans for added depth of flavor.

Cooking Process

Brown the Meat

Heat olive oil in a large pot, add the marinated meats, and cook until browned on all sides.

Cook the Aromatics

In the same pot, add diced onions and minced garlic, sauté until fragrant and soft.

Combine and Simmer

Add the cooked beans to the meat, pour in extra broth if needed, and simmer for another hour.

Plating & Serving