How to prepare

Drain the soaked beans and inspect them for any damaged beans or debris. Pat the pork dry and season it lightly with the salt and black pepper.

Heat a large heavy pot over medium heat. Add the bacon and cook for 5 to 7 minutes, stirring occasionally, until browned and its fat has rendered. Transfer the bacon to a plate, leaving the fat in the pot.

Brown the pork shoulder in the rendered bacon fat, working in batches if necessary, for 3 to 4 minutes per side. Add the sausage and cook for 2 minutes, until lightly browned, then transfer both to the plate. Add the olive oil only if the pot is dry.

Add the onion to the pot and sauté for 5 minutes, scraping up browned bits, until softened and lightly golden. Stir in the garlic and cook for 30 seconds, until fragrant.

Return the pork, sausage, and bacon to the pot. Add the drained beans, bay leaves, orange peel, and water. Bring to a boil over high heat, then skim off any foam from the surface.

Reduce the heat to low, cover partially, and simmer for 2 to 2 1/2 hours, stirring every 30 minutes, until the beans are creamy and the pork is fork-tender. Add hot water in small amounts if the beans are not covered.

Feijoada simmered until the beans are creamy and the pork is tender

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Remove the bay leaves and orange peel. Taste and adjust the salt and pepper. Confirm that the pork and sausage are steaming hot throughout, with the stew reaching at least 74°C, then rest it off the heat for 10 minutes so the broth settles.

Ladle the feijoada into warm bowls and serve immediately with steamed rice, sautéed greens, orange wedges, and tomato-onion relish.

Feijoada served with rice, greens, orange, and tomato-onion relish

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Why this recipe works

Black beans provide a creamy, earthy base while pork shoulder, sausage, and bacon layer in richness and smoke. Bay leaf and orange peel add aromatic lift, keeping the long-simmered stew savory rather than heavy.

Storage and reheating

How to store it

Cool the stew within 2 hours, refrigerate it in a covered container for up to 4 days, or freeze it for up to 3 months. Store rice and greens separately when possible.

How to reheat it

Reheat portions in a saucepan over medium-low heat until bubbling throughout and at least 74°C, adding a splash of water if the broth has thickened. Thaw frozen stew overnight in the refrigerator before reheating.