Feijoada, a hearty Brazilian stew made with black beans and various meats, is a staple of many gatherings and celebrations. Whether you’re looking for a comforting meal to warm up on a chilly evening or a flavorful dish to impress your guests at a dinner party, feijoada has got you covered. With its rich history and versatility in terms of ingredients and cooking methods, it’s no wonder why this beloved Brazilian dish has become a favorite around the world.
In this article, we’ll explore 18 delicious and innovative feijoada recipes that cater to every palate and occasion. From classic pork and black bean combinations to vegetarian and vegan options, as well as variations featuring smoked meats, seafood, and even coconut milk, there’s something for everyone on this list. So go ahead, get cozy, and let the aroma of slow-cooked beans and savory meats fill your kitchen – it’s time to dive into the wonderful world of feijoada!
Classic Brazilian Feijoada with Pork and Black Beans
Feijoada is a hearty and flavorful Brazilian stew that’s perfect for special occasions or casual gatherings. This recipe combines tender pork, rich black beans, and aromatic spices to create a dish that’s both comforting and authentic.
Ingredients:
– 1 pound pork shoulder, cut into 2-inch pieces
– 1 cup dried black beans, soaked overnight and drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste
– 2 cups beef broth
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the pork and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion, garlic, and bell pepper to the pot; cook until the vegetables are softened, about 5 minutes.
4. Add the soaked black beans, cumin, smoked paprika, salt, and black pepper to the pot. Stir well.
5. Pour in the beef broth and add the browned pork back into the pot.
6. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 2-3 hours or until the pork is tender and the beans are creamy.
Cooking Time: 2-3 hours
Vegetarian Feijoada with Smoked Tofu and Kale
This hearty, plant-based take on the classic Brazilian dish combines tender smoked tofu and kale with creamy beans and aromatic spices.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 block smoked tofu, cut into bite-sized pieces
– 2 cups curly kale leaves, stems removed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups water or vegetable broth
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, and smoked paprika. Cook for an additional minute.
3. Add the black beans, kidney beans, smoked tofu, kale, salt, and pepper. Pour in the water or broth.
4. Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes or until the flavors have melded together and the kale is tender.
Cooking Time: 30-40 minutes
Slow Cooker Feijoada for Busy Weeknights
This hearty Brazilian stew is a cinch to prepare and perfect for a quick weeknight dinner. With just a few ingredients and some tender loving care, you’ll have a deliciously flavorful meal ready in no time.
Ingredients:
– 1 pound beef brisket or chuck, cut into 2-inch pieces
– 1 pound pork sausage, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup black beans, drained and rinsed
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: collard greens or kale for added nutrition
Instructions:
1. Brown the beef and pork sausage in a skillet over medium-high heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Transfer everything to the slow cooker with remaining ingredients.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Season with salt and pepper to taste.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Feijoada with Collard Greens and Farofa
Feijoada, a classic Brazilian stew, is elevated to new heights with the addition of nutrient-rich collard greens and crunchy farofa. This comforting dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 1 pound pork shoulder, cut into 2-inch pieces
– 1 pound beef brisket, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups collard greens, stems removed and chopped
– 2 tablespoons olive oil
– Salt and black pepper, to taste
– 1 cup farofa (toasted manioc flour)
Instructions:
1. In a large pot, cook the beans and pork shoulder in water until tender.
2. Add beef, onions, garlic, bell pepper, and tomatoes. Simmer for 30 minutes.
3. Stir in collard greens and season with salt and black pepper. Cook for an additional 10-15 minutes or until greens are tender.
4. Serve the feijoada hot, topped with farofa and a squeeze of fresh lime juice.
Cooking Time: 1 hour 45 minutes
Spicy Feijoada with Chorizo and Jalapeños
This recipe puts a spicy twist on the traditional Portuguese feijoada, combining chorizo sausage with jalapeños for an added kick. Perfect for adventurous eaters looking to spice up their meal routine.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 1/2 pound chorizo sausage, sliced
– 2 large onions, chopped
– 3 cloves garlic, minced
– 2 jalapeños, seeded and chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups beef broth
– 2 tablespoons tomato paste
Instructions:
1. In a large pot or Dutch oven, cook the chorizo sausage over medium-high heat until browned, about 5 minutes.
2. Add the chopped onions, minced garlic, and chopped jalapeños to the pot. Cook until the vegetables are tender, about 10 minutes.
3. Add the soaked black beans, cumin, salt, and pepper to the pot. Stir to combine.
4. Pour in the beef broth and tomato paste, bringing the mixture to a boil.
5. Reduce heat to low and simmer for 1 hour, or until the black beans are tender.
Cooking Time: 1 hour
Feijoada Stew with Orange Slices for Extra Zing
This Brazilian-inspired stew combines the rich flavors of black beans and beef with a surprising burst of citrus from fresh orange slices. Perfect for a cozy dinner or casual gathering, this recipe is sure to become a favorite.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 2 pounds beef brisket or shank, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup orange juice (fresh or bottled)
– 1/4 cup chopped fresh cilantro
– Salt and pepper, to taste
– Fresh orange slices, for serving
Instructions:
1. In a large pot, combine black beans, beef, onion, and garlic.
2. Pour in orange juice and bring mixture to a boil.
3. Reduce heat to low and simmer, covered, for 2 hours or until beans are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro and fresh orange slices.
Cooking Time: 2 hours
Portuguese-Inspired Feijoada with Linguiça
This hearty and flavorful stew is a staple of Portuguese cuisine, typically served on special occasions or as a comforting meal. Our version incorporates linguiça, a type of smoked sausage that adds depth and richness to the dish.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 1 pound linguiça, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chopped fresh kale or collard greens
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the linguiça and cook for an additional 3-4 minutes, stirring occasionally.
3. Add the garlic, cumin, salt, and pepper. Cook for 1 minute.
4. Add the soaked black beans, chicken broth, and chopped greens. Bring to a boil, then reduce heat to low and simmer for 2 hours or until the beans are tender.
5. Serve hot, garnished with additional kale or collard greens if desired.
Cooking Time: 2 hours
Feijoada with Smoked Ribs and Bacon
This hearty dish combines traditional Brazilian feijoada with the rich flavors of smoked ribs and crispy bacon, creating a unique fusion that’s sure to please. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 lb dried black beans, soaked overnight and drained
– 2 cups beef broth
– 1 cup chopped onion
– 3 cloves garlic, minced
– 2 lbs smoked ribs, cut into bite-sized pieces
– 6 slices of bacon, diced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, combine soaked black beans, beef broth, onion, garlic, smoked ribs, and bacon.
2. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the beans are tender.
3. Stir in cumin and smoked paprika.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 2 hours
Light Feijoada with Turkey Sausage and Vegetables
This Brazilian-inspired stew is a flavorful and nutritious twist on the traditional dish, featuring turkey sausage and a variety of colorful vegetables. Perfect for a quick and easy weeknight dinner.
Ingredients:
– 1 lb turkey sausage, sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven or pot over medium-high heat.
2. Add turkey sausage and cook until browned, about 5 minutes.
3. Add onion, garlic, and red bell pepper; cook until vegetables are tender, about 8 minutes.
4. Stir in black beans, kidney beans, vegetable broth, and tomato paste.
5. Bring to a simmer, then reduce heat to low and let cook for 20-25 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-35 minutes
Feijoada with Coconut Milk for a Creamy Twist
Feijoada is a beloved Brazilian dish that typically consists of black beans and various meats slow-cooked together. In this recipe, we’re adding a creamy twist by incorporating coconut milk for an added layer of richness and depth.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 1 pound beef brisket or pork shoulder, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup coconut milk
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot or Dutch oven, combine soaked black beans, beef or pork, onions, garlic, coconut milk, diced tomatoes, and cumin.
2. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 2 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 2 hours
Feijoada with Plantains and Sweet Potatoes
Feijoada, a classic Brazilian dish, gets a delicious twist with the addition of plantains and sweet potatoes. This comforting stew is perfect for a cold winter’s day or a family gathering.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 medium plantains, peeled and chopped
– 2 large sweet potatoes, peeled and chopped
– 1 pound smoked pork, such as andouille or linguica, sliced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– 4 cups beef broth
Instructions:
1. In a large pot, combine the soaked black beans, onion, garlic, plantains, sweet potatoes, smoked pork, cumin, coriander, salt, and pepper.
2. Pour in the beef broth and bring to a boil.
3. Reduce heat to low and simmer for 2-3 hours, or until the beans are tender and the flavors have melded together.
Cooking Time: 2-3 hours
Quick Feijoada with Canned Beans for Instant Comfort
Feijoada, a hearty Brazilian stew, is typically made with beef and pork, but this quick version uses canned beans to simplify the process. This comforting dish is perfect for a weeknight dinner or when you need a pick-me-up.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 4 cups beef broth
Instructions:
1. In a large pot or Dutch oven, cook the onion, garlic, and bell pepper over medium heat until the vegetables are tender.
2. Add the cumin, smoked paprika (if using), salt, and pepper. Cook for 1 minute.
3. Stir in the black beans, kidney beans, and beef broth. Bring to a simmer.
4. Reduce heat to low and cook, covered, for 20-25 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Feijoada with Dried Beef and Pork Ears
This traditional Brazilian dish is a flavorful and comforting meal that’s perfect for a chilly evening. With tender dried beef, crispy pork ears, and creamy beans, this feijoada recipe will become a staple in your household.
Ingredients:
– 1 pound dried beef (linguiça), sliced
– 2 pounds pork ears, cleaned and cut into 1-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup black beans, cooked
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the pork ears and cook until browned, about 5 minutes. Remove from pot.
3. Add the sliced dried beef and cook until browned, about 3-4 minutes.
4. Add the chopped onion and minced garlic; cook until the onion is translucent, about 5 minutes.
5. Add the cooked black beans, diced tomatoes, cumin, salt, and pepper. Stir to combine.
6. Return the pork ears to the pot and simmer for 30-40 minutes or until the meat is tender.
7. Serve hot with steamed rice or crusty bread.
Cooking Time: Approximately 1 hour
Feijoada with Pumpkin for a Seasonal Touch
This seasonal twist on the classic Brazilian dish combines tender black beans, savory pork, and roasted pumpkin for a warm and comforting meal perfect for crisp fall days.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 2 pounds beef or pork shoulder, cut into large chunks
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 cup diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven, brown the pork or beef over medium-high heat.
3. Add onions, garlic, pumpkin, cumin, salt, and pepper. Cook until the vegetables are tender.
4. Add soaked black beans, diced tomatoes, and enough water to cover the ingredients. Bring to a boil, then simmer for 1 hour or until the beans are tender.
5. Serve hot, garnished with chopped fresh cilantro (optional).
Cooking Time: Approximately 2 hours
Feijoada with Red Wine for a Rich Flavor
Feijoada, a classic Brazilian stew, gets an extra depth of flavor with the addition of red wine. This hearty dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 1 pound pork sausage, sliced
– 1 pound beef brisket, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup red wine
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine soaked black beans and enough water to cover them. Bring to a boil, then reduce heat and simmer for 1 hour.
2. Add pork sausage, beef brisket, onions, garlic, red bell pepper, diced tomatoes, salt, and black pepper to the pot. Stir well.
3. Pour in red wine and continue simmering for another 30 minutes or until beans are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 2 hours
Feijoada with Cassava Flour Dumplings
This traditional Brazilian stew, feijoada, is a hearty and comforting meal made with black beans, beef, and pork. Our twist adds cassava flour dumplings for a delightful texture and flavor combination.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 2 pounds beef brisket, cut into 2-inch pieces
– 1 pound pork ribs, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
– Cassava flour dumplings (see below)
Cassava Flour Dumplings:
– 1 cup cassava flour
– 1/4 cup water
– 1/4 teaspoon salt
Instructions:
1. In a large pot, combine the soaked black beans and enough water to cover them. Bring to a boil, then reduce heat and simmer for 1 hour.
2. Add the beef and pork to the pot, along with the onions, garlic, cumin, smoked paprika, salt, and pepper. Simmer for an additional 30 minutes.
3. In a separate bowl, combine the cassava flour, water, and salt. Mix until a dough forms.
4. Bring a pot of water to a boil, then reduce heat and add the dumplings. Cook for 10-12 minutes or until they float to the surface.
5. Serve the feijoada with the cassava flour dumplings on top.
Cooking Time: 2 hours
Seafood Feijoada with Shrimp and Cod
Feijoada is a classic Brazilian stew that combines flavors of beef and pork with a rich broth. This seafood variation adds succulent shrimp and cod to the mix, creating a hearty and satisfying meal.
Ingredients:
– 1 lb cod fillets, cut into bite-sized pieces
– 1 lb large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups cooked white rice
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until onion is translucent.
2. Add cod, shrimp, beef broth, diced tomatoes, and cumin. Bring to a boil, then reduce heat to low and simmer for 10-12 minutes or until seafood is cooked through.
3. Serve hot over cooked white rice.
Cooking Time: 15-17 minutes
Feijoada with Quinoa for a Protein Boost
This recipe is a creative twist on traditional feijoada, adding protein-rich quinoa to the mix. The combination of tender beef and pork, creamy black beans, and nutty quinoa makes for a satisfying meal that’s sure to boost your energy.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 pound beef brisket or chuck, cut into bite-sized pieces
– 1 pound pork sausage, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can black beans, drained and rinsed
– 1 cup diced tomatoes
– 2 teaspoons cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large pot or Dutch oven, brown beef and pork over medium-high heat. Remove from pot and set aside.
3. Add onion and garlic to the pot; cook until softened. Add cumin, salt, and pepper.
4. Add black beans, diced tomatoes, and cooked meat back into the pot. Simmer for 30 minutes or until flavors have melded together.
5. Serve quinoa alongside the feijoada and garnish with cilantro leaves, if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in the rich flavors of Brazil with these 18 hearty feijoada recipes. From classic combinations like pork and black beans to creative twists featuring smoked tofu, kale, and quinoa, there’s a recipe for every occasion. Whether you’re looking for a comforting weeknight meal or a show-stopping centerpiece for your next dinner party, this collection has got you covered. With options ranging from slow cooker feijoadas to vegetarian and seafood variations, there’s something for everyone in this delicious roundup.
