Feijoada: The Brazilian Black Bean Stew, and Which Meats to Buy in the U.S.
Feijoada is Brazil's Saturday feast: black beans slowly simmered with smoked sausage, pork and dried beef until everything turns rich and dark. Finding the right meats in the U.S. is half the battle. Here's the shopping list and the method.
The meats, and what to ask for
| Portuguese | In English | Role |
|---|---|---|
| Costelinha de porco | Pork ribs (spare ribs) | Body and richness |
| Lombo ou paleta | Pork loin or pork shoulder | Meaty chunks |
| Bacon / toucinho | Bacon or pork belly | Smoky fat base |
| Linguiça calabresa | Smoked pork sausage | Smoke and spice |
| Linguiça fresca | Fresh pork sausage | Flavor; brown it first |
| Carne seca | Dried salted beef (jerked beef) | The classic salty depth |
| Paio | Smoked pork sausage (paio) | Traditional; optional |
| Pé, orelha, rabo | Pig's feet, ears, tail | Gelatin for "feijoada completa"; optional |
At our counter you can get pork ribs, pork loin and shoulder, pork belly, and our house-made linguiça, plus black beans on the grocery shelf. Carne seca and paio show up in Brazilian stores; ask us, and if we don't have them that day we'll suggest a swap.
The prep that matters: desalting
Salted meats like carne seca and salted pork ribs must soak before cooking or the feijoada will be far too salty. Cut them into large pieces, cover with cold water and refrigerate for 12 to 24 hours, changing the water 3 or 4 times. Soak the dried beans overnight too.
Feijoada (Brazilian black bean and pork stew)
Ingredients
- 1 lb (450 g) dried black beans, soaked overnight
- 1 lb (450 g) carne seca (dried salted beef), desalted 12 to 24 hours
- 1 lb (450 g) pork ribs, cut between the bones
- 1 lb (450 g) pork shoulder or loin, cut into large chunks
- 8 oz (225 g) smoked sausage (calabresa or paio), sliced
- 8 oz (225 g) fresh linguiça
- 4 oz (115 g) bacon, diced
- 3 bay leaves
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- Salt and black pepper, to taste
Instructions
- The day before, soak the beans in plenty of water and soak the carne seca in cold water in the fridge, changing the water 3 or 4 times.
- Drain the beans and put them in a large pot with the bay leaves and water to cover by 2 inches. Simmer for 1 hour.
- Meanwhile, cut the carne seca into chunks and boil it in fresh water for 10 minutes; drain. In a skillet, brown the bacon, then the linguiça, pork ribs and pork chunks in batches.
- Add the carne seca, ribs and pork chunks to the beans. Simmer for 1 hour, adding hot water as needed to keep everything covered.
- Add the smoked sausage and the browned linguiça (sliced) and simmer 45 minutes to 1 hour more, until the beans are creamy and the meats are tender.
- In the skillet, heat the oil and cook the onion until golden, then the garlic for 1 minute. Add 2 ladles of beans, mash them, and stir this mixture back into the pot to thicken it.
- Simmer 10 more minutes, taste for salt (it may need very little) and pepper, and remove the bay leaves.
- Serve with white rice, couve, farofa, orange slices and torresmo.
The classic sides
- White rice
- Couve: collard greens sliced paper-thin and sautéed fast with garlic
- Farofa (toasted cassava flour)
- Orange slices, which cut the richness
- Torresmo (crispy pork belly). Here's how to make it.
- Hot pepper sauce on the side
Shortcut: pressure cooker
Cook the soaked beans in a pressure cooker for 25 to 30 minutes. Brown the meats separately, add them with the beans and enough water to cover, and pressure-cook another 20 to 25 minutes. Finish with the garlic-onion refogado as in the recipe.
Shopping for a big group? Use our meat-per-person guide, and pick up the beans and rice from our Brazilian grocery shelves.
Quick answers
What meats go in feijoada?
Usually pork ribs, pork loin or shoulder, bacon, smoked sausage like calabresa or paio, fresh linguiça and carne seca (dried salted beef). Pig's feet, ears and tail are traditional in feijoada completa.
What is carne seca in English?
Dried salted beef, sometimes sold as jerked beef. It must be soaked for 12 to 24 hours, changing the water several times, before cooking.
Where can I buy feijoada meats near Davenport, FL?
Costa's Meat Market at 2169 Davenport Blvd carries pork ribs, pork loin and shoulder, pork belly, house-made linguiça and black beans. Call (863) 422-2313 to ask about carne seca or paio.
Shop the counter at Costa's
2169 Davenport Blvd, Davenport, FL, in Webb's Town Center. Open Mon–Sat 8 am–8 pm and Sun 8 am–5 pm. Order online for pickup, call for custom cuts, or join the WhatsApp group for weekly specials.
