🍲 Feijoada

Name: Feijoada
Total time: 180 min
Yield: 6
Cuisine: Brazil
Ingredients: 500 g dried black beans, soaked overnight; 400 g pork shoulder or ribs, cut into pieces; 250 g smoked pork sausage, sliced; 1 onion and 4 garlic cloves, chopped; 2 bay leaves, salt, pepper; 300 g rice, cooked; 1 bunch collard greens, shredded and sautéed in 1 tbsp oil; 150 g farofa (cassava meal toasted in oil), 2 oranges, sliced

Origin: Brazil

700kcal

per serving · 400 g

175kcal

per 100 g

44 gProtein11 g / 100 g

32 gFat8 g / 100 g

56 gCarbs14 g / 100 g

Feijoada is Brazil's famous black bean stew, slow-cooked with several cuts of pork and smoked sausage until the beans turn thick, dark and smoky. It is served with white rice, sautéed collard greens, toasted cassava meal called farofa and orange slices that cut through the richness. It is a long, sociable meal traditionally eaten on Wednesdays or Saturdays.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein11 g protein per 100 g — 25% of the calories

Not vegetarianbecause of: pork, sausage

Not veganbecause of: pork, sausage

Contains porkbecause of: pork

Not keto14 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

black beansporksausagericecollard greensfarofaorange

Recipe

6 servings180 min

Ingredients

500 g dried black beans, soaked overnight
400 g pork shoulder or ribs, cut into pieces
250 g smoked pork sausage, sliced
1 onion and 4 garlic cloves, chopped
2 bay leaves, salt, pepper
300 g rice, cooked
1 bunch collard greens, shredded and sautéed in 1 tbsp oil
150 g farofa (cassava meal toasted in oil), 2 oranges, sliced

Method

Simmer the beans with bay leaves in plenty of water for 1 hour.
Brown the pork and sausage in a heavy pot, add the onion and garlic and cook until soft.
Add the beans with their liquid and simmer for 1½–2 hours until the meat is tender and the stew thick.
Season and serve with rice, collard greens, farofa and orange slices.

How to make it lighter

Choose lean pork loin and fewer sausage slices, and skim fat from the stew.
Fill half the plate with beans and greens and keep rice and farofa to a few spoonfuls.
Toast the farofa with just 1 tbsp oil — 1 tbsp oil ≈ 120 kcal.

History

Feijoada is often called Brazil's national dish. A popular story says it was created by enslaved people from leftover pork cuts, but food historians generally trace it to Portuguese meat-and-bean stews adapted with Brazilian black beans. Today it is a weekend tradition across the country, especially in Rio de Janeiro.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Feijoada and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →