Everyday Kitchen

Brazilian/Peruvian · Dinner

Feijoada

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Feijoada is a Brazilian/Peruvian dish. This home version uses cooked beans and fresh pork shoulder.

Prep
25 min
Cook
100 min
Total
125 min
Servings
6
Difficulty
Easy
Cuisine
Brazilian/Peruvian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Feijoada. Rice, greens and cassava flour are shown as accompaniments.
Rice, greens and cassava flour are shown as accompaniments. Representative photograph of Feijoada. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
0 of 3 steps complete

Screen wake-lock status will appear when cooking view starts.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Stew

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Brown · About 5 min

  1. Heat oil from 30 ml neutral oil, 600 g pork shoulder, cubed, 250 g smoked sausage, sliced, 150 g onion, chopped, 20 g garlic; brown pork and sausage, then cook onion and garlic 5 minutes.

Stew · About 90 min

  1. Add 1000 g cooked black beans, 1200 ml water, 2 bay leaves, ¾ tsp salt; simmer covered 80–90 minutes until pork is fork-tender, adding water if needed.

    Check: Look for this result: pork is fork-tender, adding water if needed.

Finish · About 8 min

  1. Mash a few beans to thicken, remove bay leaves and add 30 ml orange juice.

Tips

  • This home version uses cooked beans and fresh pork shoulder.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use smoked turkey sausage instead of pork sausage.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Feijoada one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Feijoada?

This home version uses cooked beans and fresh pork shoulder.

What can I substitute in Feijoada?

Use smoked turkey sausage instead of pork sausage.

Can I prepare Feijoada ahead?

Prepare the measured ingredients for Feijoada one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes