Soups & Stews
Feijoada – Brazilian black bean stew
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Hearty black bean stew with various cuts of meat.
Timing
- Preparation: 30 min.
- Cooking/Baking: 2–2.5 hours.
- Rest/Cool: If necessary, soak the beans overnight
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 480 kcal
- Protein
- ≈ 44.9 g
- Carbohydrates
- ≈ 21.8 g
- Fat
- ≈ 17.2 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 500g dried black beans · ≈ 500 g · Assumed quantity / reference product
Beans, white, uncooked (MT:06.084) - 400 g smoked pork shoulder or smoked pork shoulder in one piece · ≈ 400 g · Assumed quantity / reference product
Kasseler, Rohpökelware, geräuchert (W510000) - 250 g fresh coarse pork sausage · ≈ 250 g · Assumed quantity / reference product
Bratwurst-Grundbrät (W221100) - 200 g beef goulash · ≈ 200 g · Assumed quantity / reference product
Rind Gulasch (Bug) roh (U151100) - 2 onions (240 g) · ≈ 240 g · Assumed quantity / reference product
Speisezwiebel roh (G480100) - 4 cloves of garlic · ≈ 12 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 20 ml oil · ≈ 18.2 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 1.6 l water, more if necessary · ≈ 1600 g · Assumed quantity / reference product
Trinkwasser (N110000) - 1 organic orange for serving · ≈ 150 g · Assumed item weight × count; total amount
Orange roh (F603100)
Not included in the base calculation
- 2 bay leaves · Aromatic / small seasoning or colouring amount
- 1 tsp cumin optional · Optional ingredient or inedible equipment
- Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation
- optional 300 g rice as a side dish · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500g dried black beans
- 400 g smoked pork shoulder or smoked pork shoulder in one piece
- 250 g fresh coarse pork sausage
- 200 g beef goulash
- 2 onions (240 g)
- 4 cloves of garlic
- 2 bay leaves
- 1 tsp cumin optional
- 20 ml oil
- 1.6 l water, more if necessary
- 1 organic orange for serving
- Salt and pepper
- optional 300 g rice as a side dish
Instructions
- Check dried beans for foreign bodies, wash, soak in plenty of water overnight and discard the soaking water.
- Bring the beans to the boil with fresh water and bay leaves and initially cook gently for about 50-60 minutes; Cooking time depends on the age of the beans.
- Chop onions and garlic and sauté in oil. Cut pork shoulder, beef and sausage into bite-sized pieces; Add to the beans along with onions.
- Simmer for another 60-90 minutes until beans are soft and all pieces of meat are cooked through and tender. Add hot water if necessary.
- Mash some of the beans on the edge of the pot to thicken the stew; Now add salt and pepper to taste and optionally season with cumin.
- Serve with orange wedges and rice if desired.
Tips
- Black bean stew often tastes more rounded the following day; Store refrigerated and reheat thoroughly.
- Food safety: Cook dry beans until completely soft, never serve them half cooked. Check the salt content of Kasseler before re-salting.
- Technology: Germany: Kasseler and coarse sausage are transparent substitute products, not identical to Brazilian meats.
