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679 minutes•Hard•Serves 8

Feijoada (Brazilian Black Bean Stew)

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Feijoada (Brazilian Black Bean Stew)

A rich Brazilian-style black bean and pork stew served with measured portions of rice, collard greens, orange slices and prepared farofa.

Recipe Rating

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Ingredients

  • ●500g dried black beans
  • ●500g pork shoulder
  • ●200g chorizo/linguiça
  • ●200g bacon
  • ●300g Collard greens
  • ●160g Yoki Farofa Tradicional, prepared
  • ●2 orange
  • ●500g Boneless pork rib meat
  • ●1 medium, chopped Onion
  • ●4 cloves, minced Garlic
  • ●1 tbsp Vegetable oil
  • ●4 cups White rice, cooked

Instructions

  1. 1
    Soak the 500 g dried black beans overnight, then drain. Put the soaked beans, 500 g pork shoulder and 500 g boneless pork rib meat in a large pot; add enough water to cover. Simmer for 1 hour.
  2. 2
    Add the 200 g sliced chorizo or linguica and simmer for another hour, until the beans and pork are tender.
  3. 3
    Fry the 200 g bacon in a skillet, retaining its rendered fat. Add the chopped medium onion and 2 minced garlic cloves and cook until softened. Mash some cooked beans into this mixture and return everything to the main pot.
  4. 4
    Heat the measured 1 tablespoon vegetable oil and saute the remaining 2 minced garlic cloves with 300 g trimmed, sliced collard greens until tender. Have 4 cups already-cooked white rice hot and ready; weigh out 160 g prepared Yoki Farofa Tradicional.
  5. 5
    Divide the stew, all the collard greens, 4 cups cooked rice, 160 g prepared farofa and the 2 sliced oranges equally among 8 servings.

Recipe details

Cuisine
Brazilian
Category
Main course
Preparation
36 minutes
Cooking
163 minutes

Estimated total: 679 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.

How these estimates were calculated
  • Set up bean soaking: 2 min planning allowance (transfer)
  • Soak dried beans overnight: 480 min planning allowance (overnight)
  • Prepare pork and vegetables: 10 min planning allowance (meat_prep)
  • Slice collards, onion, garlic and oranges: 10 min planning allowance (vegetable_prep)
  • Drain soaked beans and load pot: 2 min planning allowance (transfer)
  • Heat large stew pot: 10 min planning allowance (boil_heat)
  • Add sliced sausage: 2 min planning allowance (transfer)
  • Heat bacon skillet: 3 min planning allowance (pan_preheat)
  • Fry bacon retaining fat: 8 min planning allowance (sear_batch)
  • Soften onion and allocated garlic: 8 min planning allowance (saute)
  • Mash beans and return all skillet contents: 3 min planning allowance (mix)
  • Heat measured collard oil: 3 min planning allowance (pan_preheat)
  • Saute remaining garlic and trimmed collards: 8 min planning allowance (saute)
  • Warm already-cooked rice: 3 min planning allowance (sauce_heat)
  • Weigh prepared farofa: 2 min planning allowance (transfer)
  • Divide stew and measured sides into eight portions: 5 min planning allowance (assemble)
  • Overnight is the chosen 480-minute planning allowance; soak until ready. Two distinct 60-minute simmer stages are counted. One home cook follows written order; no unlisted raw-rice cooking or farofa formulation is inferred. Rice is already cooked; a 3-minute warming allowance assumes a suitable microwave/pan, until hot.
  • Matched to raw black beans, cooking process does not make raw reference uncertain.
  • Matched to raw pork shoulder, separable lean and fat.
  • Matched to raw pork chorizo sausage as a generic sausage for chorizo/linguiça.
  • Matched to raw cured pork bacon.
  • USDA raw collards; the stated quantity is weighed trimmed edible leaves, not an inferred bunch yield.
  • Yoki Farofa Tradicional, prepared: Yoki manufacturer label, read 2026-10-22: per 35 g, 143 kcal, 28 g Brazilian available carbohydrate, 0.4 g protein, 3.2 g fat, 2.8 g fiber, 183 mg sodium. Total carbohydrate for the USDA-style field = 28 + 2.8 g fiber, following ANVISA definitions (https://www.gov.br/anvisa/pt-br/centraisdeconteudo/publicacoes/alimentos/perguntas-e-respostas-arquivos/rotulagem-nutricional_2a-edicao.pdf). Mass only: ambiguous household spoon not converted to a US tablespoon or cup. Product formulation not invented. (https://www.yoki.com.br/produtos/farofa-tradicional)
  • Named prepared Yoki Farofa Tradicional, Brazilian manufacturer label; total carbohydrate includes separately reported fiber. Explicit mass only; no household density.
  • orange: USDA fruit (2-5/8" dia) portion weight
  • USDA raw orange, standard medium edible fruit (131 g); peel excluded.
  • USDA raw boneless pork sparerib separable lean and fat; stated edible meat mass, no bone-free yield or fat loss inferred.
  • Onion: USDA medium (2-1/2" dia) portion weight
  • New explicit recipe ingredient proposed for owner approval, not inferred original quantity.
  • Garlic: USDA clove portion weight
  • New explicit recipe ingredient proposed for owner approval, not inferred original quantity.
  • Vegetable oil: USDA tablespoon portion weight
  • New explicit recipe ingredient proposed for owner approval, not inferred original quantity.
  • White rice, cooked: USDA cup portion weight
  • New explicit recipe ingredient proposed for owner approval, not inferred original quantity.

feijoada · black beans · pork · chorizo

Estimated nutrition per serving

941 calories · 44.8 g protein · 87.5 g carbohydrate · 46.4 g fat · 14.2 g fiber · 592 mg sodium

Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.

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