Brazilian Black Bean Feijoada

2 servings Prep: 15 min Cook: 60 min 520 cal/serving ★★★★★

A simplified version of Brazil’s national dish - a rich, smoky black bean stew with pork and sausage, served with rice, greens, and orange slices.

Servings: 2 | Prep: 15 min | Cook: 60 min | Calories: 520 per serving

Ingredients

Cook sausage: In the same pot, add chorizo slices and cook 2-3 minutes until slightly crispy. Remove and set aside with pork.
Sauté aromatics: Reduce heat to medium. Add onion and cook 5 minutes until soft. Add garlic, bay leaves, cumin, and smoked paprika. Cook 1 minute until fragrant.
Add beans and liquid: Return pork and sausage to pot. Add black beans, orange zest, and stock. Bring to a boil, then reduce heat to low. Cover and simmer 45-50 minutes, stirring occasionally, until pork is tender and stew has thickened. Add water if it gets too thick.
Meanwhile, cook rice: Start the white rice about 20 minutes before serving.
Prepare greens: About 10 minutes before serving, heat 1 tbsp olive oil in a large pan over medium heat. Add garlic and cook 30 seconds. Add chopped kale/collards with a splash of water. Cook 5-7 minutes, stirring occasionally, until tender. Season with salt.
Finish stew: Taste and adjust seasoning with salt and pepper. Remove bay leaves.
Serve: Place rice in bowls, ladle stew over the top. Serve with sautéed greens on the side and orange wedges for squeezing over the top. Add chili flakes if desired.

Authentic touch: In Brazil, feijoada often includes various pork cuts (ears, tail, etc.). This simplified version uses shoulder/belly and sausage for easier shopping.
Orange: The orange wedges are traditional and essential! Squeezing them over the stew adds brightness that cuts through the richness.
Greens: Collard greens are traditional, but kale works perfectly. The slight bitterness balances the rich stew.
Make ahead: This stew tastes even better the next day. Make it in advance and reheat gently.
Storage: Keeps 4-5 days in the fridge or 3 months in freezer.
Leftovers: Amazing for lunch bowls throughout the week.
Traditional sides: Feijoada is also served with farofa (toasted cassava flour), but rice and greens are the essentials.