Feijoada: The Brazilian stew for a lazy Saturday afternoon. 🇧🇷✨
If I had to describe Feijoada in just a few words, I’d say: “deliciously rich, ridiculously comforting, and a serious food coma waiting to happen.”
I first heard about this legendary Brazilian black bean stew from my friend Mateus, whom I met last summer in Milan during the Bocconi Summer School. He told me that Feijoada isn’t just a dish in Brazil—it’s an event.
“You don’t eat Feijoada alone,” he said. “It’s a meal for friends, family, and at least three hours of good conversation.”
Naturally, I had to try it. So, Mateus sent me his grandmother’s recipe and told me to prepare for an afternoon of chopping, stirring, and patiently waiting for the magic to happen.
Feijoada: Brazil’s most iconic dish 🇧🇷🍛
Feijoada is slow-cooked black bean stew, packed with smoky, salty meats like pork ribs, sausages, and bacon. It’s rich, hearty, and designed to be eaten with rice, farofa (toasted cassava flour), and orange slices (which, surprisingly, cut through the richness perfectly).
Brazilians take Feijoada very seriously. Traditionally, it’s served on Wednesdays and Saturdays in restaurants all over Brazil, often with live samba music. (Because eating this much food obviously requires a good soundtrack.)
Mateus also warned me: “You CANNOT rush Feijoada.” It’s a dish that demands time, love, and patience. (Spoiler: I have none of those things, but I tried.)
My first Feijoada attempt: a lesson in patience
The first thing I learned? Feijoada is NOT a quick meal.
After soaking the black beans overnight (which I forgot to do, so I had to start all over the next day—rookie mistake), I spent two hours chopping garlic, onions, and all the glorious, smoky meats.
By the time I had everything simmering away in the pot, my kitchen smelled like a Brazilian grandmother’s house. The mix of slow-cooked beans, smoky pork, and garlic made me feel like I was in Rio de Janeiro on a lazy Saturday afternoon. And then… I had to wait. For three. Whole. Hours.
How to make Mateus’s family Feijoada recipe
If you’re ready for a culinary adventure (and a meal that will feed your entire family plus your neighbors), here’s how to make Feijoada the Brazilian way.
🥘 What You’ll Need:
✔️ 2 cups dried black beans (soaked overnight)
✔️ 1 lb pork ribs
✔️ 1 smoked sausage (like chorizo or linguiça), sliced
✔️ 1/2 lb bacon, chopped
✔️ 1 small onion, diced
✔️ 4 cloves garlic, minced
✔️ 2 bay leaves
✔️ 1 tsp smoked paprika
✔️ 1 tsp cumin
✔️ Salt & black pepper to taste
✔️ 6 cups water or broth
✔️ Orange slices (for serving—trust me, it works!)
✔️ Cooked white rice & farofa (toasted cassava flour)
🥄 How to make it (a slow but worth-it process)
1️⃣ Sauté the meats – In a large pot, cook the bacon until crispy, then add the ribs and sausage. Brown everything until golden and glorious.
2️⃣ Build the flavor – Add the onions and garlic, stirring until fragrant. Sprinkle in paprika, cumin, bay leaves, salt, and pepper.
3️⃣ Slow cook to perfection – Pour in the soaked black beans and enough water or broth to cover everything. Bring to a boil, then simmer on low heat for 2.5-3 hours (Yes, it’s a long time. No, you can’t rush it.)
4️⃣ Stir occasionally – Your kitchen will smell amazing, and you’ll start questioning if you can eat it early (resist the urge!).
5️⃣ Serve with rice, farofa, and orange slices – The oranges are non-negotiable! They help balance out the richness and make every bite perfect.
Why you NEED to try Feijoada
Feijoada isn’t just a meal—it’s an experience. It’s meant to be enjoyed slowly, with friends and family, preferably with some good music in the background and zero rush to be anywhere.
When I finally took my first bite, I understood why Brazilians love this dish so much. It’s rich, smoky, slightly spicy, and pure comfort food. Plus, the orange slices? Genius. (Mateus was right.)
I sent him a picture of my Feijoada, and he responded with:
“Looks good. But did you eat it with samba music on?”
Lesson learned: Next time, I’m making a Feijoada playlist.
If you ever want to taste the heart of Brazil, this dish is it. Just remember: don’t rush it, don’t skimp on the orange slices, and always serve it with love.
Bom apetite! 🇧🇷✨