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Feijoada Brazilian Black Bean and Pork Stew

Course Main Dish
Cuisine Brazil
Prep Time 12 hours
Cook Time 8 hours
Total Time 20 hours
Servings 6 -8
Author International Cuisine


  • 1 lb. Dried black beans sorted
  • Salt
  • Any combination of 1 lb. Salted pig parts ears, trotters, salted pork fatback, slab bacon, cut into 1/2 inch pieces.
  • Any combination of 1 lb. Linguica longaniza or south America chorizo or a combination thereof, cut into 1/2 inch slices
  • Any combination of 1/2 lb. Carne del sol or corned beef cut into 1/2 inch chunks
  • 1 large onion diced
  • 1 green bell pepper seeded and diced
  • 6 scallions sliced white and light green parts
  • 1/2 cup frees cilantro chopped
  • 1 large tomato diced
  • 3 bay leaves


  • Dissolve 1/4 cup slat in a gallon of cold water. Add the beans and soak overnight. Drain and rinse.
  • Combine soaked beans, pork parts, sausage, beef onion, pepper, scallion cilantro, tomato, and bay leaves in a large sauce pot.
  • Cover with water by 2 inches
  • Bring to a boil over high heat
  • Reduce to a simmer and cook adding water as necessary to keep the beans completely submerged until tender and liquid is a deep black. This takes about 6 to 8 hours.
  • Season with salt after tasting, the pork parts probably season it perfectly.
  • Serve with rice, greens, orange slices, hot sauce and farofa for a complete Brazilian authentic meal.