What is Feijoada?
Feijoada is Brazil’s most famous dish—a black bean stew slow-cooked with pork ribs, sausages, and salted meats. Served with rice, orange slices, collard greens, farofa, and crispy pork cracklings, this dish is a celebration of Brazilian hospitality and culinary richness.
The Origins of Feijoada
Historically, feijoada dates back to colonial Brazil. Though often associated with enslaved Africans who used leftover meat cuts, it also shares roots with Portuguese cuisine. Over time, these cultural influences blended to form today’s beloved national dish.
Feijoada as a Social Tradition
Feijoada is traditionally served on weekends, especially Saturdays, and is a meal that brings people together. It is common at gatherings, family lunches, and celebrations across Brazil—accompanied by samba and good conversation.
Classic Feijoada Recipe
- 500g black beans (soaked overnight)
- 250g pork ribs
- 200g Brazilian sausage (linguiça)
- 200g bacon or salted pork
- 1 onion, chopped; 4 garlic cloves, minced
- Bay leaves, salt, and black pepper
- Olive oil
Sauté onion and garlic in olive oil. Add meats and brown. Add beans and bay leaves, then cover with water. Simmer for 2–3 hours until tender. Serve with rice, farofa, collard greens, and orange slices.
More Than a Meal
Feijoada is more than just food—it’s a journey into Brazil’s multicultural roots and culinary excellence. Whether in a home or restaurant, it’s a dish that tells the story of a nation.
Traditional Brazilian feijoada served with greens, oranges, farofa, and torresmo
A traditional Brazilian feijoada with black beans, pork cuts, collard greens, oranges, farofa, and pork cracklings.
What is Feijoada?
Feijoada is Brazil’s most famous dish—a black bean stew slow-cooked with pork ribs, sausages, and salted meats. Served with rice, orange slices, collard greens, farofa, and crispy pork cracklings, this dish is a celebration of Brazilian hospitality and culinary richness.
The Origins of Feijoada
Historically, feijoada dates back to colonial Brazil. Though often associated with enslaved Africans who used leftover meat cuts, it also shares roots with Portuguese cuisine. Over time, these cultural influences blended to form today’s beloved national dish.
Feijoada as a Social Tradition
Feijoada is traditionally served on weekends, especially Saturdays, and is a meal that brings people together. It is common at gatherings, family lunches, and celebrations across Brazil—accompanied by samba and good conversation.
Classic Feijoada Recipe
- 500g black beans (soaked overnight)
- 250g pork ribs
- 200g Brazilian sausage (linguiça)
- 200g bacon or salted pork
- 1 onion, chopped; 4 garlic cloves, minced
- Bay leaves, salt, and black pepper
- Olive oil
Sauté onion and garlic in olive oil. Add meats and brown. Add beans and bay leaves, then cover with water. Simmer for 2–3 hours until tender. Serve with rice, farofa, collard greens, and orange slices.
More Than a Meal
Feijoada is more than just food—it’s a journey into Brazil’s multicultural roots and culinary excellence. Whether in a home or restaurant, it’s a dish that tells the story of a nation.