Soaking black beans overnight helps them cook faster and more evenly. It also makes them easier to digest and gives your feijoada a smoother, richer consistency.

Add chopped garlic and onions to the pan with meat drippings. Sauté until fragrant and golden. They form the flavorful foundation of this comforting Brazilian stew.

Add soaked beans, browned meats, bay leaves, and water. Let it simmer low and slow for 2–3 hours, until the meat is tender and the beans create a thick, dark gravy.

Season with salt, pepper, and optional chili flakes. If the stew is too thin, simmer uncovered to thicken. If it’s too thick, just add a splash of water.

Feijoada is typically served with white rice, sautéed collard greens, farofa (toasted cassava flour), and orange slices, which brighten the dish and aid digestion.

Feijoada is often made for family gatherings or special Sunday lunches. It brings people together with its rich flavors, hearty portions, and comforting warmth.

With its smoky meats, tender beans, and savory depth, Brazilian feijoada is a soul-satisfying dish you’ll want to make again and again. Right from your own kitchen.