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brazilian feijoada


Prep Time
10 mins

Cook Time
5 hours

  1. 1 pound dry black beans
  2. 4 tablespoons extra virgin olive oil
  3. 1 pound pork shoulder, cut into chunks
  4. 2 large onions, sliced
  5. 1 head of garlic, peeled and chopped
  6. 1 pound carne seca or corned beef,
    cut into chunks
  7. 1/2 pound fresh sausages,
    such as chorizo or Italian sausage
  8. 1 pound smoked sausage,
    such as linguica or kielbasa
  9. 1 smoked ham hock or shank
  10. 3-4 bay leaves
  11. Water
  12. 1 (14.5 ounce) can of crushed tomatoes
  13. Salt


  1. Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.
  2. Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When the meat has browned, remove the meat from the pot, set aside.
  3. Add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot.
  4. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.
  5. Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour.
  6. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.
  7. Add the tomatoes, stir well and taste for salt, adding if it’s needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2-3 hours.
  8. Serve with white rice and hot sauce.

Carne Seca, a salted, dried beef, can be stored up to 6 weeks. A perfect way to start gearing up for a cooler season.

Find all ingredients for this delicious recipe at your local City Supermarket.

Recipe adapted from: