Feijoada (Brazilian pork and bean stew)
- January 2022
- Serves 6
- Hands-on time 20 min, plus overnight soaking. Simmering time 2½-3½ hours.
Turn up the heat with Feijoada, Brazil’s much-loved pork and black bean stew. We’ll show you how to make this rich stew from scratch.
Have a go at making pão de queijo – Brazilian cheese buns.
- 46.5g (18.5g saturated)
- 42.1g (7.4g sugars)
- 300g dried black beans
- 2-3 tbsp olive oil
- 540g pack baby back pork ribs, cut into individual ribs
- 600g pork belly slices, cut into 2cm cubes
- 1½ large red onions, chopped (use the other onion half for the salsa)
- 4 large garlic cloves, finely chopped
- 2 tsp coriander seeds, roughly ground
- 3 bay leaves, bashed
- 100g smoked bacon, diced
- 2 cooking chorizo, thickly sliced
- Pickled chillies, young leaf spinach and freshly cooked rice to serve
For the farofa
- 1 tbsp butter
- 50g smoked bacon, diced
- 4 tbsp cassava flour (see Know How)
For the salsa
- 1 tomato, chopped
- 1 orange, peeled and diced
- ½ red onion, finely chopped
- Begin a day ahead. Put the beans in a large saucepan with 3 litres cold water to cover them well. Leave to soak overnight.
- The next day, bring the beans and their soaking water to the boil, skimming any foam that rises to the surface. Simmer for 30 minutes, then strain the beans, reserving all the liquid.
- Heat the oil over a high heat in a large hob-safe casserole and fry the ribs and pork cubes, in batches, for 5 minutes until browned. Remove with a slotted spoon and set aside, then reduce the heat.
- Add the onions, garlic, coriander seeds, bay leaves and some salt and pepper to the pan and fry for 10 minutes until softened. Stir in the 100g bacon and the chorizo, then fry for 10 minutes more until the mixture is sticky.
- Return the pork ribs and belly to the pan along with the beans. Add enough of the reserved bean water to cover everything. Bring to the boil, then lower the heat and cook gently, covered, for 2-3 hours until everything is meltingly tender (see Know How).
- To make the farofa, melt the butter in a small frying pan with the bacon and fry gently for 2-3 minutes until lightly golden. Sprinkle the cassava flour and a little salt and pepper over the butter and stir for 1-2 minutes until the flour is evenly golden. Remove from the heat and set aside.
- Combine all the ingredients for the salsa in a bowl and season to taste. Set aside or chill until ready to serve.
- Stir the farofa into the pork juices and simmer for a final few moments to allow the stew to thicken slightly – or sprinkle the farofa over the top of the stew and allow it to absorb the juices. Serve with the salsa, some pickled chillies, a scattering of baby spinach leaves and some plain boiled rice.
Cook up to 3 days ahead and reheat on the hob to serve, adding a little water if needs be. Or freeze for up to 3 months and defrost in the fridge overnight before reheating. Make the farofa and salsa on the day you want to serve.
Feijoada is a traditional Brazilian dish of slow-cooked pork and black beans. It can be thickened or served with farofa, an accompaniment made with toasted cassava flour – you can find this at larger supermarkets, health food stores or online.
If you forget to soak the beans, most packs now say that you can simmer dried beans for 1½ hours to get the same results.
Rate & review
Or, how about...?
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter