Feijoada is one of Brazil’s most beloved dishes, yet many people believe it’s difficult, heavy, or complicated to prepare. The good news is that none of that is true. With organization, patience, and a few simple techniques, you can make an incredible homemade feijoada full of flavor and with the thick, rich broth everyone loves.
This recipe was designed for anyone looking for a well-balanced feijoada—not greasy, but deeply flavorful. The secret lies in preparing the meats properly, using black beans, and allowing enough cooking time, which makes all the difference in the final result.
It’s also a perfect recipe for family gatherings, hosting guests, or cooking a large batch to freeze and enjoy later. Simple, practical, and made with real comfort-food flavor.
📝 Ingredients
- Black beans
- Bay leaves
- Mashed garlic
- Pork lard (or regular cooking oil)
- Pork feet, cut into pieces
- Paio sausage
- Calabrese sausage
- Bacon pieces (with skin)
- Smoked pork ribs
- Dried beef (salted beef), desalted
- Salt (use sparingly)
- Water
Possible substitutions:
- Pork lard can be replaced with vegetable oil
- If you don’t like pork feet, you may reduce the amount or omit it
- More heavily smoked bacon adds extra depth of flavor
👩🍳 Instructions
- Cook the beans
Place the black beans in a pressure cooker with enough water to cover them well. Add bay leaves, bacon, calabrese sausage, paio sausage, and smoked pork ribs. Cook for about 35–40 minutes after pressure is reached. Set aside. - Sauté the pork feet
In another pressure cooker, heat the pork lard and sauté the garlic. Add the pork feet and brown them well. Add a small amount of salt, cover with water, seal the pot, and cook for 25–30 minutes. Reserve the meat, keeping only one ladle of the cooking liquid. - Prepare the dried beef
In the same pot, without washing it, add more lard and garlic. Sauté the dried beef until well browned. Add water, cover, and pressure cook for about 20 minutes, until tender. - Sauté the beans
In a large pot, heat pork lard and plenty of garlic. Add the cooked beans along with some of the cooking liquid and stir well. - Combine all the meats
Add the pork feet and dried beef to the beans. Mix gently and adjust salt if needed. - Let the feijoada simmer
Cook over low heat, uncovered and without pressure, for 30–50 minutes until the broth becomes thick, rich, and well developed.
💡 Chef’s Tips and Variations
- Sautéing the meats beforehand is the key to maximum flavor
- Don’t rush—feijoada needs time to fully develop
- Serve with sautéed collard greens, white rice, orange slices, and farofa
- Freeze leftovers in individual portions for up to 3 months
⏱ Prep Time, Yield, and Difficulty
- Total time: 2 to 3 hours
- Servings: 8 to 9 people
- Difficulty level: Medium
❓ Frequently Asked Questions (FAQ)
Can I make feijoada without a pressure cooker?
Yes, but cooking time will be longer. A pressure cooker makes the process much easier.
Is it really necessary to sauté the meats separately?
Yes. This step adds flavor, improves texture, and prevents tough meat.
Is this feijoada too heavy or greasy?
No. When prepared correctly, it’s balanced, rich, and not overly fatty.
Can I freeze cooked feijoada?
Absolutely. Store it in airtight containers and freeze for up to 3 months.
✅ Conclusion
Now that you’ve seen how easy it is to make a simple, delicious feijoada with a perfect thick broth, it’s time to try it at home. Choose a relaxed day, cook slowly, and enjoy every step of the process.
If you make this recipe, leave a comment, save it for later, and share it with anyone who loves a good feijoada.
