Brazilian Feijoada (Black Bean & Meat Stew) Recipe

Feijoada is a Brazilian stew containing black beans, beef and pork that is simmered together in a large pot over low heat for several hours. This dish is popular throughout the Portuguese-speaking world and is considered a national dish of Brazil. It is considered to be a soul food and is commonly served alongside rice and cooked collard greens. 

The Brazilian version of the stew, and the one most enjoyed in the Western hemisphere, uses black beans as opposed to the white beans used in Portuguese variations of this recipe. There are also some areas of Brazil that will use brown or red beans, though this is seen as a more local taste.

Feijoada is easy to make in large batches and is enjoyed at events and social gatherings alongside family and friends. It is often eaten on the weekends when people will gather for intimate dinners or to watch sports games together.

Although the cooking time is long, it actually requires little involvement when making. Most recipes are also not particular about what kind of beef and pork meats are used. Usually, the meat used is smoked or salted such as bacon, smoked pork ribs, ham hock and different kinds of sausages. 

Origin & Cultural Significance

Brazilian feijoada first appeared in Recife, a large city in the state of Pernambuco. The title of the dish comes from the Portuguese word for beans and was not an entirely new concept. However, the incorporation of black beans and a mixture of meats was a contrast to the simpler Portuguese version. 

In Brazilian cities, feijoada follows some interesting traditions. In Rio de Janeiro, it is often served on Fridays whereas in São Paulo it is served on Wednesdays and Saturdays. It is usually served at restaurants frequented by the working class as it provides a cheap and hearty meal for busy workers. 

Food historians have also drawn an interesting comparison between feijoada and American soul food. They are similar in their methods of long, slow cooking over low heat as well as the mixture of meats. Seeing as American soul food finds its origin in the African slave trade, which also took place between West Africa and Brazil at the hands of the Portuguese, these connections could make sense and speak to a shared history across the three continents.

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