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Brazilian/Peruvian · Dinner

Feijoada

Non-vegEasy

Diet: Non-veg · High-protein

Feijoada is a Brazilian/Peruvian dish. This home version uses cooked beans and fresh pork shoulder.

Prep
25 min
Cook
100 min
Total
125 min
Servings
6
Difficulty
Easy
Cuisine
Brazilian/Peruvian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Feijoada. Rice, greens and cassava flour are shown as accompaniments.
Rice, greens and cassava flour are shown as accompaniments. Representative photograph of Feijoada. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Base

Stew

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Brown · About 5 min

  1. Heat oil from 30 ml neutral oil, 600 g pork shoulder, cubed, 250 g smoked sausage, sliced, 150 g onion, chopped, 20 g garlic; brown pork and sausage, then cook onion and garlic 5 minutes.

Stew · About 90 min

  1. Add 1000 g cooked black beans, 1200 ml water, 2 bay leaves, ¾ tsp salt; simmer covered 80–90 minutes until pork is fork-tender, adding water if needed.

    Check: Look for this result: pork is fork-tender, adding water if needed.

Finish · About 8 min

  1. Mash a few beans to thicken, remove bay leaves and add 30 ml orange juice.

Tips

  • This home version uses cooked beans and fresh pork shoulder.
  • Judge Feijoada by the texture and doneness signs in its steps. Your pan and heat affect how long Feijoada takes to cook.

Substitutions

  • In Feijoada, replace pork sausage with smoked turkey sausage.

Storage

  • Get perishable Feijoada into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Feijoada within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Feijoada to 74°C / 165°F, stirring or turning it for even heating. When Feijoada is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Feijoada includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Feijoada becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Feijoada one day ahead. For Feijoada, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Feijoada on the day of serving.

FAQ

What matters most when making Feijoada?

This home version uses cooked beans and fresh pork shoulder.

What can I substitute in Feijoada?

In Feijoada, replace pork sausage with smoked turkey sausage.

Can I prepare Feijoada ahead?

Prepare the measured ingredients for Feijoada one day ahead. For Feijoada, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Feijoada on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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