Brazilian Feijoada

A deeply savory stew of slow-cooked black beans and a medley of smoked meats—pork ribs, sausage, bacon, and ham hock—this Brazilian classic builds rich, complex flavors over hours of simmering. Tender beans meld with smoky, salty pork to create pure comfort in a bowl, traditionally served with rice, orange slices, and farofa for texture. Perfect for weekend gatherings or when you want to fill your home with soul-warming aromas and feed a crowd.

Ingredients

1 lb dried black beans, soaked overnight

1 lb smoked pork ribs, cut into sections

8 oz smoked sausage (linguiça), sliced

8 oz thick-cut bacon, chopped

8 oz carne seca or beef jerky, soaked and cubed

4 oz smoked ham hock

1 large yellow onion, diced

8 cloves garlic, minced

4 bay leaves

1 tbsp ground cumin

1 tsp smoked paprika

1 tsp freshly ground black pepper

1/2 tsp cayenne pepper

3 tbsp olive oil

6 cups beef broth

Salt to taste

Fresh cilantro, chopped for garnish

2 oranges, sliced for serving

Instructions

Drain the soaked black beans and place them in a large Dutch oven or heavy-bottomed pot. Add the ham hock and cover with beef broth plus enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 1 hour until beans begin to soften.

In a large skillet, heat olive oil over medium-high heat. Brown the smoked pork ribs on all sides, about 8 minutes total. Transfer to the pot with the beans.

In the same skillet, cook the bacon until the fat renders and edges crisp, about 6 minutes. Add the sliced linguiça and brown for 4 minutes. Transfer both to the bean pot.

Add the soaked carne seca to the bean pot. Stir to combine with the other meats and beans.

In the same skillet with the remaining fat, sauté the diced onion until softened and golden, about 5 minutes. Add the minced garlic, cumin, smoked paprika, black pepper, and cayenne. Cook for 2 minutes until fragrant.

Transfer the onion mixture to the bean pot. Add the bay leaves and stir everything together. Add more water if needed to keep ingredients covered.

Simmer uncovered over low heat for 2 hours, stirring occasionally and adding water as needed to maintain a thick stew consistency. The beans should be very tender and starting to break down to thicken the broth.

Remove the bay leaves and ham hock. Shred any meat from the ham hock and return it to the pot. Taste and adjust seasoning with salt as needed.

Ladle the feijoada into deep bowls, ensuring each serving has a variety of meats. Garnish with fresh cilantro and serve with orange slices on the side.