For 4 Person(s)


  • 1 lb black beans
  • 1 lb smoked sausage
  • 1 lb jerked beef or 1/2 pound of bacon
  • 4 pork shoulder bones and ears
  • 2 small onions
  • 2 garlic cloves
  • 2 large bay leaves
  • 2 cups beef stock
  • olive oil
  • salt and pepper to taste
  • hot pepper sauce to taste


Wash beans well and then leave them soaking in water overnight.

Next day, cook the beans and water on low heat for about an hour with the beef stock.

While the beans are cooking, cut the meats into bite sized chunks, put them all in a pan, cover them with water and boil them for about ten minutes. Once cooked strain.

Chop the onions and the garlic finely and mix in random herbs and spices (a spice mix for salads would work well here).

Heat three spoons of oil in a frying pan and fry the onion mixture until it caramelizes.

Add a ladle full of beans (which at this point should be soft) and mash it together with the fried onion mixture. Put the bay leaves into this mush and let it fry for a few minutes.

Pour everything back into the beans.

Put the strained meats into the beans and add a cup of water. Stir.

Add salt and hot pepper sauce to taste.

Recipe notes

Can/should be served with peeled oranges and boiled, salted and shredded collard greens.

While the beans are cooking, stir them occasionally because if they burn on the bottom, the whole dish will be contaminated. Also, do not add salt to the beans until the meats have been in it for a while as these will tend to release their salt into the water. The Feijoada will be ready when the liquid is thick and flavorful.

Makes: 5 over rice