Terracotta bowl of black bean stew with meat chunks on a plate with two mounds of white rice, shredded collard greens and orange slices — Photo: gylmarkc · Pixabay Content License · Pixabay

Latin American & Caribbean · Lunch · Dinner

Feijoada (Lean Brazilian Black Bean Stew)

Name: Feijoada (Lean Brazilian Black Bean Stew)
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Cuisine: Latin American & Caribbean
Ingredients: 2 1/4 cups dried black beans; 8 1/2 cups, drained and discarded water (for soaking beans); 7 1/2 cups water (for simmering stew); 1 lb pork shoulder, fat trimmed; 7 oz smoked turkey sausage; 2 slices bacon; 1 large onion; 5 cloves garlic (for stew); 1 tsp ground cumin; 2 leaves bay leaves; 1 tbsp olive oil (for stew); 3/4 tsp salt (for stew); 1/2 tsp black pepper; 1 1/2 cups brown rice; 3 cups water (for rice); 1 large bunch collard greens; 2 cloves garlic (for greens); 1 tsp olive oil (for greens); 1 pinch salt (for greens); 2 medium oranges

Feijoada

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Brazil's beloved black bean stew, slow-simmered with tender pork, smoky sausage and a little bacon until thick and creamy. This lighter version uses trimmed pork and turkey sausage and is served the classic way with brown rice, garlicky collard greens and fresh orange slices.

Prep: 25 min
Cook: 180 min
Total: 205 min
Serves: 6

Medium

35%

Per serving704kcal35% of a 2,000 kcal day

43gProtein

99gCarbs

16gFat

18gFiber

Calories come from: Carbs 56% · Fat 20% · Protein 24%

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Ingredients

For 6 servings

2 1/4 cups450 gdried black beans
8 1/2 cups, drained and discarded2,000 gwater (for soaking beans) (optional)
7 1/2 cups1,750 gwater (for simmering stew)
1 lb450 gpork shoulder, fat trimmed
7 oz200 gsmoked turkey sausage
2 slices40 gbacon
1 large150 gonion
5 cloves15 ggarlic (for stew)
1 tspground cumin
2 leavesbay leaves
1 tbsp14 golive oil (for stew)
3/4 tsp5 gsalt (for stew)
1/2 tspblack pepper
1 1/2 cups300 gbrown rice
3 cups720 gwater (for rice)
1 large bunch400 gcollard greens
2 cloves6 ggarlic (for greens)
1 tsp5 golive oil (for greens)
1 pinchsalt (for greens)
2 medium260 goranges

Steps

1
Rinse the black beans and pick out any stones or broken beans.
2
Put the beans in a large pot with the soaking water, bring to a boil and boil for 2 minutes.
3
Cover, turn off the heat and let the beans stand for 1 hour, then drain and discard the water.
4
Trim any visible fat from the pork and cut it into 3 cm cubes.
5
Chop the bacon, slice the turkey sausage into rounds, dice the onion and mince the 5 garlic cloves for the stew.
6
Heat 1 tbsp olive oil in a large heavy pot over medium heat and cook the bacon for 3 minutes.
7
Add the pork and brown it on all sides for about 5 minutes.
8
Add the onion and cook for 5 minutes until soft, then stir in the garlic and cumin for 1 minute.
9
Add the drained beans, the simmering water and the bay leaves and bring to a boil.
10
Lower the heat and simmer, partly covered, for 75 minutes, stirring now and then and adding a splash of hot water if it gets too thick.
11
Add the sausage and simmer for 20 more minutes, until the beans are creamy and the pork is very tender and cooked through to at least 63 °C / 145 °F.
12
Mash a ladleful of beans against the side of the pot to thicken the stew, season with the salt and pepper, and remove the bay leaves.
13
While the stew simmers, bring the brown rice and rice water to a boil, cover, and simmer on low for 40 minutes, then rest off the heat for 5 minutes.
14
Strip the collard leaves from their stems, stack and roll them, and slice into very thin ribbons.
15
Mince the 2 garlic cloves for the greens.
16
Just before serving, heat 1 tsp olive oil in a large pan, cook the garlic for 30 seconds, then add the collards and salt and toss for 2–3 minutes until bright green.
17
Peel the oranges and cut them into slices.
18
Serve the feijoada over brown rice with the collard greens and orange slices on the side.

Swaps, storage and make-ahead

Swaps

Use white long-grain rice instead of brown rice for the more traditional Brazilian pairing and a shorter cooking time of about 18 minutes.
Swap the turkey sausage for a smoked pork sausage such as linguiça for a richer, more classic flavour.
Replace the collard greens with kale or Swiss chard, sliced thin and sautéed the same way, if collards are hard to find.
Use three cans of drained, rinsed black beans instead of dried beans to skip the soaking step, and cut the simmering water and time roughly in half while still simmering until the pork is very tender.

Storage

Refrigerate the stew and rice in separate airtight containers within 2 hours and use within 3 to 4 days, reheating until steaming hot and adding a splash of water to loosen the beans. The collard greens and orange slices are best made fresh, and cooked rice should be cooled quickly and reheated only once.

Make ahead

The feijoada tastes even better made a day ahead; cool it quickly, refrigerate, and reheat until steaming hot. You can also cook the rice and slice the collard ribbons a day in advance, then sauté the greens just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

No major allergens in the ingredients.

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (795 g)	Per 100 g
Calories	704 kcal	89 kcal
Protein	42.9 g	5.4 g
Carbohydrates	99 g	12.5 g
of which sugars	8.5 g	1.1 g
Fiber	17.9 g	2.3 g
Fat	16.1 g	2 g
of which saturated	4.5 g	0.6 g
Sodium	796 mg	100 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.