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Chef John's Brazilian Feijoada

Rated as 4.95 out of 5 Stars

"My version of this national Brazilian black bean stew uses a variety of smoked meats and is topped with an orange breadcrumb mixture. Serve with white rice and greens to complete this traditional meal."
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13 h 15 m servings 720
Original recipe yields 6 servings


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  1. Place black beans into a large bowl, cover with water, and soak overnight. Drain beans.
  2. Place drained beans in heavy pot with 2 quarts of water. Bring to a simmer over medium-high heat. Reduce heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
  3. Stir chopped dried beef into pot with beans. Add bay leaf and pork chop bones, stir and simmer on low heat for another 2 hours.
  4. Cook bacon in large dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove browned meat, reserving accumulated fat in skillet. Slice Italian sausage into chunks.
  5. Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper; add 1 tablespoon chopped Italian parsley. Cook and stir until parsley has wilted, about 2 minutes.
  6. Stir onion-spice mixture into pot with beans. Add cooked bacon, linguica sausage, Italian sausage, and pork chop chunks. Pour in enough water so meats are just covered with liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
  7. Heat olive oil in a skillet. Add bread crumbs and cook and stir until crumbs are toasted. Stir in 2 tablespoons Italian parsley and grated orange zest.
  8. When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture.

Nutrition Facts

Per Serving: 720 calories; 36.2 53.6 45 89 1625 Full nutrition

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Read all reviews 15
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I'm Brazilian and I think this is a great Americanized version of this dish. Feijoada in Brazil is notorious for the "throw away" cuts of meat such as pig ears, tail and foot (my personal favori...

I'm Brazilian and I have to agree with the other Brazilian's review, this is definitely a great Americanized version of feijoada! However I'm gonna suggest cilantro instead of parsley, at least ...

I rarely make recipes "as is" from this site, but I did with this one. I was not disappointed! I am not Brazilian, and have no idea what the authentic version should taste like, but whatever thi...

Just made this for my Brazilian husband and received rave reviews! He did say my chunks weren’t chunky enough - bigger bits of meat are preferred so you can choose your protein when serving. The...

In our house we call this Meat Stew, which is much easier to pronounce than feijoada, and it is much loved by all. We have never been able to find the linguica sausage so we use andouille instea...

Excellent! This may be Americanized but the taste is close (if not better than) authentic feijoada. I am adding this to my repertoire for sure. Uma delicia!

I made this exactly as directed and it was well worth the effort. My family thoroughly enjoyed this flavorful dish. In fact, we have never been disappointed by any of Chef John's fabulous reci...

This is very close to my grandmother's traditional Brazilian recipe. I'm not sure how available they are but instead of breadcrumbs she used fadoffa and instead of beef jerky she used a salted,...