Feijoada (brazilian Black Beans) Recipe

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Feijoada (Brazilian Black Beans)

Lynette !


Although I had to pick Latin America for regions, this is a South American recipe. From Emeril Lagasse

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20 Min
3 Hr
Stove Top


2 Tbsp
olive oil
2 c
onion, chopped
2 Tbsp
garlic, chopped
bay leaves
black pepper
1 lb
chorico sausage, cut into 1/4 inch slices
1 lb
carne seca or other salt-cured beef, soaked overnight and cubed (could sub corned beef)
1 lb
baby back pork ribs, cut into individual ribs
1 lb
dried black beans, rinsed and sorted
10 c
4 c
sauteed kale greens or collard greens
4 c
cooked white rice
brazilian hot sauce
orange, peeled and sliced


1In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes.
2Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered.
3Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed. To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Latin American