Feijoada Completa
Brazilian black-bean stew slowly cooked with pork shoulder, smoked sausage, bacon, dried beef, garlic, and bay leaves.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Simmer the soaked beans with bay leaves until beginning to soften. Separately blanch very salty meats if needed.
- 2
Render bacon, brown the pork, sausage, and dried beef, then add onion and garlic.
- 3
Add the meats to the beans and simmer slowly until the beans are creamy and every cut is tender, adding water as needed.
- 4
Season only after the cured meats have flavored the pot. Serve with rice, sautéed collards, orange wedges, and farofa.
Cook notes
Tips
Prepare the defining regional ingredients before cooking so the traditional sequence remains clear.
Taste for salt near the end, especially when cured meat, cheese, or dendê is used.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in an airtight container for up to 3 days in the fridge.
- Freeze the stew for up to 3 months in freezer-safe containers.
Substitutions
- Use chicken or beef if you don't have pork shoulder.
- Substitute vegetable broth for chicken broth for a vegetarian option.
What to Serve With
- White rice
- Crusty bread
- Green salad
Common Mistakes
- Replacing the defining ingredient with a generic substitute changes the identity of the dish.
- Overcooking after the final delicate ingredient is added can damage its intended texture.
Recipe FAQ
What makes Feijoada Completa Brazilian?
The named ingredients and cooking method reflect the Brazilian preparation described in this recipe.
Can it be prepared ahead?
Most components can be prepared ahead; finish or reheat gently to preserve the intended texture.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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