Brazilian Black Bean Stew

Brazilian Black Bean Stew in a white ceramic bowl with smoky sausage, tender pork, glossy black beans, colorful peppers, cilantro, and lime, styled on a white marble surface with rice and fresh peppers blurred in the background. — Brazilian Black Bean Stew – a traditional, hearty stew of black beans, pork, and sausage, served with rice and lime for an authentic Brazilian meal.

Brazilian Black Bean Stew is a hearty, comforting dish that captures the essence of Brazil’s rich culinary traditions. With tender pork shoulder, smoky sausage, and black beans simmered to perfection, this stew is rustic yet flavorful, bringing warmth and depth to every bite. The colorful peppers, onions, and garlic add a vibrant layer of freshness, while a squeeze of lime brightens the dish for the perfect finishing touch.

Across Brazil, black bean stews are known as “feijoada” and often served during gatherings or festivals, symbolizing both tradition and togetherness. With origins dating back centuries, it remains a beloved staple, paired most often with rice for a complete and satisfying meal.

This version of Brazilian Black Bean Stew is designed for home cooks who want to experience bold, authentic flavors without complexity. Slowly simmered, it’s the kind of dish that fills your kitchen with irresistible aromas and your table with joy.

Recipe Yield: 6–8 servings

INGREDIENTS

2 cups dried black beans, rinsed and soaked overnight
1 lb smoked sausage, sliced into ½-inch rounds
1 lb boneless pork shoulder, cut into 1-inch cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium onion, finely chopped
4 garlic cloves, minced
8 cups water
2 tbsp olive oil
1 bay leaf
1 tsp smoked paprika
½ tsp ground cumin
½ tsp chili flakes (optional)
1 tsp sea salt, more to taste
½ tsp black pepper
¼ cup fresh cilantro, chopped
Lime wedges, for serving
Cooked white rice, for serving

INSTRUCTIONS

1. Soak and prepare beans:
Drain and rinse the soaked black beans. Place them in a large pot with 8 cups of water. Bring to a boil, then reduce heat and simmer for 45 minutes.

2. Sauté aromatics:
In a large skillet, heat olive oil over medium heat. Add onion, garlic, and both peppers. Cook until softened, about 5 minutes.

3. Brown the meats:
Add sausage slices and pork cubes to the skillet. Cook until lightly browned on all sides, about 8–10 minutes.

4. Combine and season:
Transfer the sautéed vegetables and browned meats into the bean pot. Add bay leaf, smoked paprika, cumin, chili flakes, salt, and black pepper. Stir well.

5. Simmer stew:
Cover partially and cook gently on low heat for 1 ½ to 2 hours, stirring occasionally, until beans are tender and pork is fork-soft. Add more water if needed to keep a stew-like consistency.

6. Finish and serve:
Remove bay leaf, stir in fresh cilantro, and adjust seasoning. Serve warm with steamed rice and lime wedges.

Helpful Tips to Perfect This Recipe

Soak beans properly: Overnight soaking ensures even cooking and reduces bitterness, giving the stew a creamy texture.
Brown meat deeply: Take time to sear pork and sausage well—this builds rich flavor and depth in the stew.
Rest before serving: Let the stew sit for 10 minutes after cooking so flavors meld beautifully and the broth thickens.

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