Considered Brazil’s national dish, feijoada is a black bean stew with pork shoulder, sausages, pork belly and other meats. Feijoada turns into a dark purple stew when it’s done, so we set aside some fully cooked chunks of pork to garnish the top before serving.
By / Photography By Alfredo Añez | April 15, 2014


The night before: Soak black beans in water overnight. Heat the oil in a large pot over medium-high heat and brown the pork shoulder. Remove meat from the pot and set aside.

Turn heat down to medium and add onions. Stir occasionally for 8 minutes, making sure to scrape up any browned bits from the bottom of the pot. Add salt and pepper to taste, then add chopped garlic and cook for another couple of minutes.

Return pork shoulder to the pot, then add the beans, bay leaves and the other meats. Add enough water to cover the ingredients, then turn the heat down to medium-low and simmer gently, covered, until the beans are tender and everything is tender and cooked through, around4-5 hours. Remove pork belly skin if the texture doesn’t appeal to you.

Garnish with reserved pork chunks and serve with white rice, orange slices, sauteed kale and farofa.

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  • 1 pound dry black beans
  • 4 tablespoons vegetable oil
  • 1 pound pork shoulder, cut into chunks
  • 2 large onions, sliced
  • 1 head garlic, peeled and chopped
  • 1 pound pork belly, cut into chunks
  • 1/2 pound fresh sausages
  • 1 pound smoked sausage, such as linguica or kielbasa
  • Water
  • salt and pepper to taste
  • white rice, cooked according to package directions
  • 4 oranges, peeled and sliced
  • Sauteed kale*
  • Farofa*
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