Recipe: Feijoada

Maya’s Feijoada

My mother was born in Brasil and we were raised eating a Brasilian dish called feijoada. At it’s simplest, it’s a meat and bean stew. It seems every family in Brasil has their own spin on it though and the feijoada can be as complex as you want to make it.

My feijoada is very simple, in part because here in the US we don’t have easy access to many of the traditional feijoada meats. I made a big pot this weekend for a cultural dinner at church. Baby J really enjoyed it, especially the sausage! I was impressed that he was able to separate all the meat off the skin of the sausage.


  • 1 package stew meat
  • 1 polish sausage or 10 strips bacon
  • 1 onion
  • Garlic to taste
  • 4 cans black beans
  • 3 cups rice
  • Other seasonings


1) Brown stew meat, then cook on high in a crockpot for 4 hours, covered with water. Toss in some seasoning.
2) Toss sausage or bacon in the crockpot with about an hour left to go. If using bacon, cook it and break into small pieces before tossing it in the crockpot. If using the sausage, just cut it up into smaller pieces and toss it in.
3) In a large pot, cook up the onion and garlic.
4) Add 4 cans of beans. Don’t drain or rinse them.
5) Toss the sausage/bacon into the pot of beans. Hand shred the beef (I rub it between my fingers) and add that as well.
6) Stir everything and add some water from the crockpot to thin the stew as needed (it should be like a thick soup). Season to taste. Serve over rice.

*Traditional feijoada is served with collared greens and orange slices on the side.*

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