Feijoada Brazilian Black Bean and Pork Stew


Yields 8 Servings
  • 2 tablespoons olive oil
  • 2 cups chopped onions
  • 2 tablespoons chopped garlic
  • 2 bay leaves salt black pepper
  • 1 pound chorizo sausage, sliced
  • ¼ -inch thick
  • 1 pound carne seca or other salted cured beef, soaked overnight and cubed
  • 1 pound baby back spareribs, cut into individual ribs
  • 1 pound black beans
  • 10 cups water
  • 4 cups collared or kale greens, sautéed in olive oil
  • 4 cups cooked white rice Brazilian hot sauce Garnish
  • 1 orange, halved and cut into slices, and Farofo



In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Sauté for 5 minutes. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 ½ hours. Adding water as necessary to keep the beans covered. Using the back of a ladle, mash ¼ of the beans. Season with salt and pepper if needed. To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa.



Yields 2 ½ cups


  • 3 tablespoons butter
  • 2-½ cups manioc flour Salt

Preparation: In a large sauté pan, over medium heat, melt the butter. Add the flour. Season with salt. Sauté until golden, about 3 to 5 minutes. Remove from the heat.