You know those rare mornings when you wake up, and your house breathes a little slower, quieter like it’s giving you permission to linger just a bit longer? No pings, calls, or pressure—just the subtle hum of possibility.
Today is that day for me, freed from the usual shackles of a keyboard and a deadline. It’s the kind of day that begs for something slow-simmered and soul-deep. I’m not in the mood for a quick sauté or a flash-in-the-pan stir-fry; I need a meal that fills the house with the whisper of bacon and the earthy, velvet murmur of beans softening gently in a thickening broth.
I’m talking about Feijoada, Brazil’s rich, slow-cooked stew that blends meats and beans into something you can feel simmering in your bones. It’s as old as the hills, built layer by smoky layer until it becomes an experience, a journey in a bowl.
Feijoada is a deliberate act of slowing down and savoring the small miracles that emerge when you give food and yourself the gift of time.
The Prompt
Okay, it’s a rare weekday I don’t need to work, and today is one of those days. I want to make a slow-cooked stew for dinner tonight. I’ve been dreaming about making Brazilian Feijoada for a while but haven’t had the time. That’s where you come in! A few things I know we must include are: 1) bacon! 2) dried black beans, and 3) half an orange simmered in the stew, fished out and discarded later.
Gippity Kitchen Says:
Hey Stephen!
I’m excited you’re finally getting a chance to tackle Brazilian Feijoada. This iconic stew is a cornerstone of Brazilian cuisine—rich, hearty, and layered with incredible flavors.
The key to making great Feijoada is patience. It’s all about gently coaxing the best from each ingredient. By taking your time, you allow the meats and beans to meld beautifully, creating an exceptionally flavorful, deeply comforting dish.
At the heart of Feijoada are dried black beans, which become velvety and tender after a long, slow simmer. Smoky bacon lends richness and depth to the dish, alongside a medley of meats—fresh chorizo, linguica sausage, pork chops, and even beef jerky—each contributing distinct textures and savory notes.
And here’s a thoughtful detail you’ll appreciate: simmering half an orange directly in the stew adds a subtle citrus brightness, balancing the dish’s robust, smoky undertones without overwhelming them.
While Feijoada is known for its complexity, don’t let the ingredients intimidate you—I’ll walk you through each step in detail. From crisping the bacon and browning each meat to patiently simmering the beans and layering flavors, you’ll understand why this dish is so beloved.
Served traditionally with fluffy white rice, sautéed collard greens, and fresh orange slices, this Feijoada isn’t just dinner; it’s an experience that rewards your patience tenfold.
Ready to dive in? Let’s walk through it step by step, and soon, you’ll have a meal worth savoring.
Brazilian Feijoada
A robust, slow-cooked Brazilian Feijoada featuring dried black beans, crispy bacon, assorted sausages, and a hint of orange. This stew combines smoky, savory flavors with a touch of citrus, served with white rice and garlic-sautéed collard greens for a truly soul-warming meal.
Ingredients
For the Feijoada:
- 2 lbs dried black beans
- 6 oz thick-cut bacon, chopped
- 1 lb fresh chorizo
- 1 lb linguica sausage
- 2 smoked pork chops (with bones removed and reserved)
- 10 oz boneless strip steak, chopped
- 4 oz beef jerky, chopped into bits
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 bay leaf
- 1/2 orange, seeds removed
- 8 cups water (more as needed)
- Salt and black pepper, to taste
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp ground cumin (optional)
- 1/4 cup chopped fresh cilantro (for garnish)
- Orange slices (for serving)
For the Rice:
- 2 cups white rice
- 4 cups water
- Salt, to taste
For the Collard Greens:
- 1 bunch collard greens, rolled and cut chiffonade
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt, to taste
Instructions
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Prepare the Black Beans:
- Rinse the dried black beans under cold water.
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Cook the Bacon:
- In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
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Brown the Meats:
- Sear the chopped strip steak in the bacon fat in the same pot until browned. Remove and set aside.
- Add the fresh chorizo to the pot, sear until browned, then remove and slice.
- Add the sliced linguica sausage to the pot and sear until browned. Remove and set aside.
- Add the diced pork chop meat in the same pot, searing it lightly. Remove and set aside.
-
Sauté the Aromatics:
- Add the chopped onion to the pot and cook until translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
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Combine Ingredients:
- Return the bacon and pork chop bones to the pot. Add the rinsed black beans, bay leaf, and half an orange. Pour in the water.
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Cook the Beans:
- Bring to a boil, then reduce the heat to low. Cover and let simmer gently for about 1.5 hours, skimming any foam that rises to the top. Ensure the beans are cooked but still firm.
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Add Remaining Ingredients:
- After 1.5 hours, add the seared steak, sliced chorizo, seared linguica, diced pork chop meat, and beef jerky bits. Simmer for another 1.5 hours until the beans are tender, and the flavors are well combined.
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Check for Doneness:
- Taste and adjust seasoning as needed. Remove the bay leaf, pork chop bones, and orange half from the pot and discard.
-
Prepare the Rice:
- Bring 4 cups of water to a boil in a medium saucepan. Add a pinch of salt and 2 cups of white rice. Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and water is absorbed. Fluff with a fork before serving.
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Prepare the Collard Greens:
- Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.
- Add the chiffonade collard greens and a pinch of salt. Sauté until just barely wilted, about 2-3 minutes.
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Finish Up:
- Serve the Feijoada hot, with rice and collard greens on the side. Garnish with chopped fresh cilantro and orange slices.
The Verdict
This Feijoada is nothing short of spectacular.
The rich depth of the slow-simmered black beans, combined with the unmistakable smoky kiss of the bacon, sausages, and meats, creates a hearty and nuanced dish.
The orange is essential. It infuses a subtle citrus brightness that cuts through the savory intensity. This stew fills your belly and warms your heart.
It’s absolutely fabulous.
