Feijoada is Brazil’s national dish — a rich, comforting black bean stew loaded with various pork cuts (sausage, ribs, bacon, ears, feet) and sometimes beef. Traditionally served with rice, farofa (toasted cassava flour), collard greens, orange slices, and hot sauce. It’s a Saturday lunch tradition across Brazil.

Cultural Importance Its roots come from Portuguese stews mixed with African and Indigenous ingredients brought by enslaved people. It became a symbol of Brazilian identity — hearty, communal, and celebratory.

Ingredients (serves 8–10)

• 1 kg dried black beans (soaked overnight)
• 500 g smoked pork ribs
• 400 g smoked sausage (linguiça or chorizo), sliced
• 300 g bacon, cubed
• 200 g carne seca (dried salted beef) — or substitute corned beef
• 1 pig’s ear and/or tail (optional but traditional)
• 2 large onions, chopped
• 6 garlic cloves, minced
• 3 bay leaves
• Salt, black pepper
• Sides: steamed rice, farofa, sautéed collard greens, orange slices

Step-by-Step Instructions

1. Soak beans overnight.
2. Desalt dried/salted meats (boil and change water 2–3 times if needed).
3. In a very large pot, cook beans with bay leaves until soft (~1½–2 hours).
4. Separately brown bacon, then add onions and garlic.
5. Add all meats to the beans; simmer 1–2 hours more until everything is tender.
6. Taste — adjust salt (the meats are salty).
7. Serve hot with rice, farofa sprinkled on top, greens, and fresh orange slices.

Tips for Authenticity

• Use a mix of fresh and smoked/cured meats — the variety is the soul of feijoada.
• Long, slow cooking is essential.
• Many Brazilians make it the day before — flavors improve.

Nutritional Note Rich, high-protein, high-fat dish — perfect for sharing.

These images show the traditional Saturday feijoada spread: