For a richer flavor, consider using smoked paprika in addition to coriander. If you don't have time to soak the beans overnight, use the quick-soak method: cover the beans with water in a pot, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour before draining and using. Serve with orange slices and collard greens for a truly authentic Brazilian experience. Feel free to adjust the amount of salt and pepper to your preference. Remember that the ham hocks and bacon will already contribute a significant amount of salt to the dish.
Feijoada (Brazilian Black Bean Stew)
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PREP TIME8 hrs 30 mins
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COOK TIME2 hrs 30 mins
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TOTAL TIME11 hrs
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SERVING8 People
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VIEWS130
Embark on a culinary journey to Brazil with this authentic Feijoada recipe. A symphony of black beans, savory smoked meats, and aromatic herbs, slow-cooked to perfection, this stew is a true celebration of Brazilian flavors. Served over rice, it's a hearty and satisfying meal that's perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol52 mg
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Fiber8 g
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Protein24 g
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Saturated Fat6 g
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Sodium450 mg
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Sugar2 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare Ingredients: Ensure all ingredients are prepped and measured. (5 minutes)
02
StepSauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add 3/4 cup of the chopped yellow onion, green onions, and minced garlic. Sauté until softened and fragrant, about 5 minutes. (5 minutes)
03
StepSimmer Beans: Add the drained black beans to the pot, then add enough water to cover the beans by approximately 3 inches. Bring the mixture to a boil, then reduce the heat to low. Simmer, uncovered, for approximately 2 hours, or until the beans are very tender. Stir occasionally, adding more water if necessary to keep the beans submerged. (2 hours)
04
StepPrepare Ham Hocks: While the beans are simmering, place the ham hocks in a separate smaller pot. Add the remaining 1/4 cup chopped yellow onion and cover with water. Simmer until the meat is easily pulled from the bone, about 1 hour. (1 hour)
05
StepShred Ham Hocks: Remove the ham hocks from the pot, let them cool slightly, then shred the meat, discarding the skin and bones. Add the shredded ham hock meat to the beans. (10 minutes)
06
StepCrisp Bacon and Ham: Preheat oven to 375 degrees F (190 degrees C). In a baking dish, combine the diced bacon and diced ham. Bake until the bacon is crispy and the ham is lightly browned, about 15 minutes. (15 minutes)
07
StepCombine and Season: Drain the bacon and ham mixture, discarding any excess grease. Add the crispy bacon and ham to the beans. Season with the crushed bay leaves, ground coriander, salt, and pepper. Simmer, uncovered, for an additional 30 minutes to allow the flavors to meld together. (30 minutes)
08
StepFinish and Serve: Just before serving, stir in the chopped fresh cilantro and parsley. Serve hot over steamed white or brown rice.
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Jarrell Fishermedhurst
Jun 11, 2025Soaking the beans overnight is crucial. Don't skip that step!
Murray Beier
May 15, 2025I added a bit of smoked paprika for extra smokiness, and it was delicious!
Brett Mitchell
Feb 21, 2025I served it with a side of collard greens, and it was the perfect complement.
Josianne Spencer
Jan 26, 2025The tip about freezing leftovers is helpful. It's great to have on hand for a quick and easy meal.
Hope Littel
Sep 15, 2024The instructions were clear and easy to follow. My first time making feijoada, and it turned out great!
Hazel Hand
Sep 1, 2024Great recipe! My family loved it and asked me to make it again.
Dereck Runte
Jul 8, 2024I've made this recipe several times, and it's always a hit! The flavors are so rich and comforting.