Are you ready to dive into a culinary adventure that’s as rich as it is flavorful? Look no further than feijoada, the beloved Brazilian dish that’s perfect for any occasion. With its hearty combination of beans, meats, and spices, this comforting stew has captured hearts (and stomachs) around the world.
From classic recipes passed down through generations to innovative twists on traditional flavors, we’ve gathered 20 mouth-watering feijoada recipes to satisfy your cravings. Whether you’re a fan of bold spices or tender textures, there’s something for everyone in this collection. In this article, we’ll take you on a culinary journey from the streets of Rio to the heart of the Amazon rainforest, highlighting the diversity and creativity that makes feijoada such an iconic dish.
Get ready to indulge in a feast of flavors as we explore the world of feijoada recipes!
Classic Brazilian Feijoada with Pork and Black Beans
Feijoada, a hearty stew originating from Brazil, is a staple dish that brings people together. This recipe combines tender pork with creamy black beans, onions, and spices to create a flavorful and comforting meal.
Ingredients:
– 1 pound beef brisket or chuck, cut into 2-inch pieces
– 1 pound pork shoulder, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup dried black beans, soaked overnight and drained
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Brown the pork and beef, then set aside.
3. Add the onion and garlic; cook until softened.
4. Add the black beans, diced tomatoes, cumin, smoked paprika, salt, and pepper.
5. Stir to combine, then add the browned meat back in.
6. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or overnight.
Cooking Time: 2-3 hours
Vegetarian Feijoada with Smoked Tofu and Kale
Feijoada is a traditional Brazilian stew, typically made with beef and pork. This vegetarian version uses smoked tofu to add depth and texture, while kale adds a burst of nutrients.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1/2 cup diced smoked tofu
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups kale, stems removed and leaves chopped
– 1 red bell pepper, chopped
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the smoked tofu, black beans, kidney beans, cumin, salt, and pepper. Stir to combine.
4. Add the kale and red bell pepper; stir to combine.
5. Pour in the vegetable broth; bring to a simmer.
6. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
7. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 20-25 minutes
Slow Cooker Feijoada for Busy Weeknights
This hearty Brazilian stew, feijoada, is a staple for a reason: it’s comforting, flavorful, and ridiculously easy to make. With just 10 minutes of prep time, you can have a delicious, slow-cooked meal ready in no time.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 1 pound beef brisket or chuck, cut into large pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tablespoon tomato paste
– Salt and pepper, to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish
Instructions:
1. In the slow cooker, combine soaked black beans, beef, onion, garlic, bell pepper, diced tomatoes, beef broth, and tomato paste.
2. Cook on Low for 8-10 hours or High for 4-6 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with cilantro if desired.
Cooking Time: 4-10 hours
Feijoada with Collard Greens and Farofa
Feijoada, a classic Brazilian dish, gets a nutritious boost from the addition of collard greens and crispy farofa (toasted manioc flour). This comforting stew is perfect for a cold winter’s night or anytime you need a warm, satisfying meal.
Ingredients:
– 1 pound dried black beans, soaked overnight
– 1 pound beef brisket or beef shank, cut into large pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup collard greens, chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups water
– 1/4 cup farofa (toasted manioc flour)
– Optional: sliced beef or pork, diced chicken
Instructions:
1. In a large pot, heat the oil over medium-high heat. Brown the meat, then remove from the pot.
2. Add the onion and garlic; cook until softened. Add the soaked black beans, cumin, salt, and pepper. Stir to combine.
3. Add the browned meat back into the pot along with the water. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Add the chopped collard greens to the pot. Simmer for an additional 30 minutes or until the greens are tender.
5. Serve the feijoada hot, topped with farofa (toasted manioc flour) and your choice of optional meats.
Cooking Time: 2 hours
Spicy Feijoada with Chorizo and Red Peppers
A hearty Brazilian stew that combines the rich flavors of chorizo sausage, tender black beans, and sweet red peppers. This spicy feijoada is a perfect comfort food for any occasion.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 1 pound chorizo sausage, sliced
– 2 large red bell peppers, diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the chorizo sausage and cook until browned, about 5 minutes.
2. Add the onion and garlic to the pot; cook until softened, about 3 minutes.
3. Add the black beans, cumin, smoked paprika, salt, and pepper. Stir well.
4. Add the diced red peppers, diced tomatoes, and beef broth to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beans are tender.
Cooking Time: 1 hour 15 minutes
Feijoada Stew with Orange Slices and Fresh Herbs
A hearty Brazilian stew that combines tender beans with aromatic spices and fresh herbs, served with a burst of citrus flavor from juicy orange slices.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups beef broth
– 2 oranges, peeled and sliced
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, heat oil over medium-high. Add onion and cook until softened, 5 minutes.
2. Add garlic, cumin, smoked paprika, salt, and pepper; cook 1 minute.
3. Add soaked beans, beef broth, and sliced oranges. Bring to boil, then reduce heat and simmer for 45-50 minutes or until beans are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves and additional orange slices if desired.
Cooking Time: 1 hour
Portuguese-Inspired Feijoada with Linguiça and Cabbage
Experience the rich flavors of Portugal’s national dish, Feijoada, adapted to include linguiça and cabbage for added depth and crunch. This hearty stew is perfect for a cold winter’s day or any occasion where comfort food is needed.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 1 pound linguiça, sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 head of cabbage, shredded
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups beef broth
Instructions:
1. In a large pot or Dutch oven, combine soaked black beans, linguiça, onion, garlic, cabbage, cumin, smoked paprika, salt, and pepper.
2. Pour in beef broth, ensuring all ingredients are covered.
3. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until beans are tender.
4. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 1 hour
Feijoada with Smoked Ribs and Bacon
Feijoada, a hearty Brazilian stew, gets a rich and savory twist with the addition of smoked ribs and crispy bacon. This comforting dish is perfect for a cold winter’s night or a special occasion.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 1 pound smoked pork ribs, cut into bite-sized pieces
– 6 slices of thick-cut bacon, diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup of beef broth
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Optional: sliced scallions and shredded cheese for garnish
Instructions:
1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
2. Remove the bacon from the pot, leaving the drippings behind. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, smoked ribs, black beans, beef broth, and tomato paste to the pot. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours or until the beans are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with sliced scallions and shredded cheese if desired.
Cooking Time: 2-3 hours
Light Feijoada with Turkey Sausage and Sweet Potatoes
This Brazilian-inspired dish is a twist on the traditional black bean stew, feijoada. By using turkey sausage and sweet potatoes instead of beef and pork, this recipe creates a lighter and more approachable version that’s perfect for a weeknight dinner.
Ingredients:
– 1 pound turkey sausage, sliced
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. In a large pot or Dutch oven, cook the turkey sausage over medium-high heat until browned, about 5 minutes.
2. Add the sweet potatoes, black beans, onion, garlic, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Reduce the heat to medium-low and simmer for 20-25 minutes or until the sweet potatoes are tender.
Cooking Time: 25-30 minutes
Feijoada Soup with Black Beans and Yucca
Feijoada, a traditional Brazilian stew, gets a delicious twist with the addition of black beans and yucca. This comforting soup is perfect for a chilly evening or as a satisfying meal anytime.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 2 medium yucca tubers, peeled and cut into 1-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot, combine black beans, yucca, onion, garlic, and red bell pepper.
2. Pour in diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 45 minutes or until vegetables are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with cilantro if desired.
Cooking Time: 45 minutes
Feijoada with Coconut Milk and Plantains
This recipe combines the traditional Brazilian black bean stew, Feijoada, with the creamy richness of coconut milk and the sweetness of plantains. The result is a flavorful and satisfying meal that’s perfect for a chilly evening.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 pound smoked sausage (such as linguiça or chorizo), sliced
– 1 cup coconut milk
– 2 ripe plantains, peeled and sliced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, combine the black beans, onion, garlic, sausage, and cumin.
2. Pour in enough water to cover the ingredients and bring to a boil.
3. Reduce heat to low and simmer for 1 hour, or until the beans are tender.
4. Stir in coconut milk and plantain slices. Simmer for an additional 20 minutes, or until the plantains are caramelized and the sauce has thickened.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 2 hours
Quick Feijoada with Canned Beans and Ham Hock
This recipe simplifies the traditional Brazilian dish by using canned beans and a ham hock for added flavor, making it perfect for a weeknight dinner. With just 30 minutes of cooking time, you’ll have a hearty and delicious meal ready in no time.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 2 cups water
– 1 ham hock (about 6 oz)
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, combine the black beans, kidney beans, water, ham hock, onion, garlic, and oregano.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the flavors have melded together and the ham is tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30 minutes
Feijoada with Pumpkin and Crispy Pork Belly
This rich and flavorful stew combines the traditional Portuguese dish of feijoada with the warmth of pumpkin and the crunch of crispy pork belly. Perfect for a cold winter’s night, this recipe serves 4-6 people.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 large pumpkin, peeled and cubed
– 1 pound pork belly, skin removed and cut into 1-inch pieces
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 2 tablespoons tomato paste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the pumpkin and cook until tender, about 10 minutes.
3. Add the pork belly, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Stir in the chicken broth and tomato paste. Bring to a boil; reduce heat to low and simmer for 30 minutes or until the beans are tender.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 45-50 minutes
Feijoada Tacos with Pickled Onions and Lime Crema
Get ready for a flavorful fusion of Brazilian and Mexican cuisine! This recipe combines the rich flavors of feijoada (a hearty bean stew) with the crunch of pickled onions, tangy lime crema, and crispy taco shells.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup diced onion
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8 taco shells
– Pickled onions (see below)
– Lime crema (see below)
Pickled Onions:
– 1 large red onion, thinly sliced
– 1 cup apple cider vinegar
– 1/4 cup water
– Salt, to taste
Lime Crema:
– 1 cup sour cream
– Juice of 2 limes
– 1 tablespoon chopped fresh cilantro
– Salt, to taste
Instructions:
1. In a large skillet, heat olive oil over medium-high. Add onion and cook until caramelized, about 5 minutes.
2. Add cooked black beans, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
3. Warm taco shells according to package instructions.
4. Assemble tacos by spooning feijoada mixture into shells and topping with pickled onions and lime crema.
Cooking Time: 15-20 minutes
Feijoada Pizza with Black Bean Sauce and Smoked Meats
Elevate your pizza game with a Brazilian-inspired twist! This Feijoada Pizza combines the rich flavors of black beans, smoked meats, and melted mozzarella for a unique and delicious culinary experience.
Ingredients:
– 1 lb pizza dough
– 1 cup cooked black beans
– 2 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 cup chopped fresh cilantro
– 8 oz shredded mozzarella cheese
– 1/4 cup crumbled smoked bacon or chorizo
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough and spread with black bean sauce (cook black beans with onion, garlic, cumin, smoked paprika, salt, and pepper; blend until smooth).
3. Top with mozzarella cheese, smoked bacon or chorizo, and cilantro.
4. Bake for 15-20 minutes or until crust is golden brown.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Feijoada Burgers with Crispy Onion Rings
Elevate your burger game with the rich flavors of Brazilian feijoada, featuring tender beef and beans in a crispy patty. Pair it with crunchy onion rings for a satisfying meal.
Ingredients:
– 1 lb ground beef
– 1/2 cup cooked feijoada (black bean stew)
– 1/4 cup breadcrumbs
– 1 egg
– 1/4 cup grated cheddar cheese
– Salt and pepper, to taste
– Vegetable oil, for frying
– Onion rings (homemade or store-bought)
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, combine ground beef, feijoada, breadcrumbs, egg, and cheese. Mix well with your hands until just combined.
3. Form into 4-6 patties, depending on desired size. Season with salt and pepper.
4. Cook patties for 4-5 minutes per side, or until cooked to your liking.
5. Meanwhile, heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry onion rings until crispy and golden, about 3-4 minutes.
6. Assemble burgers with desired toppings and serve with crispy onion rings.
Cooking Time: 15-20 minutes
Feijoada Stuffed Peppers with Cheese Topping
A flavorful twist on traditional stuffed peppers, this recipe combines the richness of feijoada (Brazilian black bean stew) with the creaminess of melted cheese. Perfect for a satisfying dinner or lunch.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked feijoada (homemade or store-bought)
– 1/2 cup cooked rice
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix feijoada, rice, olive oil, onion, garlic, and oregano.
4. Stuff each pepper with the feijoada mixture, filling to the top.
5. Cover baking dish with aluminum foil and bake for 25 minutes.
6. Remove foil and top each pepper with cheese; return to oven for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Feijoada Empanadas with Spicy Dipping Sauce
Savor the rich flavors of Brazil with these crispy empanadas filled with tender feijoada, a traditional bean and meat stew. Perfect for snacking or as a main course.
Ingredients:
For the Empanadas:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– Filling (see below)
Filling:
– 1 cup cooked feijoada (black bean and beef stew)
– 1/4 cup shredded cheese (optional)
– Salt and pepper to taste
For the Spicy Dipping Sauce:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– Lime juice to taste
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Mix flour, salt, and warm water to form dough.
3. Roll out dough to 1/8-inch thickness.
4. Cut into squares or use a cookie cutter to create shapes.
5. Place filling in center of each square, leaving a small border.
6. Fold squares into triangles or use a fork to crimp edges.
7. Brush tops with oil and bake for 20-25 minutes or until golden brown.
Spicy Dipping Sauce:
1. Mix mayonnaise, sriracha sauce, lime juice, salt, and pepper in a bowl.
2. Refrigerate for at least 30 minutes to allow flavors to meld.
Feijoada Risotto with Black Beans and Parmesan
This Brazilian-inspired risotto combines the creamy richness of traditional risotto with the hearty flavors of feijoada, a popular black bean stew. This unique dish is perfect for a cozy night in or a special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked black beans (feijoada)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in cooked black beans and Parmesan cheese.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 25-30 minutes
Feijoada Nachos with Guacamole and Pico de Gallo
This recipe combines the rich flavors of Brazilian feijoada with the spicy kick of nachos, topped off with creamy guacamole and tangy pico de gallo. Perfect for a unique snack or appetizer!
Ingredients:
– 1 bag of tortilla chips
– 1 cup cooked feijoada (black bean stew)
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 2 ripe avocados, mashed
– 1 lime, juiced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Arrange tortilla chips on a baking sheet.
3. Spoon feijoada over the chips.
4. Sprinkle shredded cheese over the feijoada.
5. Bake for 10-12 minutes, or until cheese is melted and bubbly.
6. Meanwhile, mix mashed avocado with lime juice, salt, and pepper to make guacamole.
7. In a separate bowl, combine chopped cilantro, red onion, and jalapeño to make pico de gallo.
8. Serve nachos hot with guacamole and pico de gallo on the side.
Cooking Time: 12-15 minutes
Summary
Get ready to experience the rich flavors of Brazil with these 20 hearty feijoada recipes, perfect for every occasion. From classic pork and black bean combinations to vegetarian twists and innovative takes on this beloved dish, there’s something for everyone. Slow cookers, stovetops, and ovens are all fair game in these creative recipes, which also feature international inspirations from Portugal and beyond. Whether you’re looking for a comforting weeknight meal or a show-stopping main course, feijoada has never been more deliciously diverse.
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