Feijoada
Feijoada is Brazil's national dish and the country's most important social meal — a thick black bean and smoked pork stew served every Wednesday and Saturday in homes and restaurants across Rio de Janeiro for at least two centuries. Its origins are debated: some trace it to enslaved people who made do with beans and the less-prized cuts of pork; others link it to the Portuguese Alentejana kitchen. What is certain is that feijoada became a symbol of national identity, a meal that gathers people across all social classes, always served with white rice, sautéed couve, crunchy farofa, and fresh oranges.
Brazil's national dish
Eaten every Wednesday and Saturday in Rio de Janeiro since the 19th century
Low and slow
3–4 hours of simmering is what collapses the beans into silky submission
Couve is essential
Sautéed with garlic, these bitter greens cut through every bite of fat — the classic foil Rio de Janeiro has always paired with feijoada
Orange slice tradition
A fresh orange wedge on the side is the classical Rio table ritual
Ingredients 4 servings
- 400g dried black beans, soaked overnight
- 400g smoked pork ribs
- 200g chourico or smoked sausage, sliced
- 200g smoked bacon, diced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 3 tbsp olive oil
- Salt, pepper and chilli flakes to taste
How to make it
- 1Drain the soaked beans and place in a large pot with fresh cold water to cover by 5cm.
- 2Add the smoked ribs and bay leaves.
- 3Bring to a boil, then simmer over medium heat for 1 hour, skimming any foam.
- 4Meanwhile, heat olive oil in a skillet, saute onion 8 minutes until soft and golden, add garlic and cook 2 minutes more.
- 5Add chourico and bacon, brown for 5 minutes.
- 6Transfer everything to the bean pot, stir well and simmer on low heat for 45-60 minutes until the beans are completely tender and the broth has thickened.
- 7Crush a handful of beans against the pot side with a wooden spoon — this thickens the stew naturally.
- 8Adjust salt and pepper.
- 9Serve in deep bowls with white rice, fresh orange slices and farofa (toasted manioc flour).
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
