Recent Posts

Related Posts Plugin for WordPress, Blogger...

Tuesday, March 6, 2012

Brazilian Feijoada {Black Bean & Meat Stew}

Feijoada (pronounced fezsh-wah-da) is a stew of beans and meat that is served in a Brazilian cuisine. This particular recipe comes some some of our friends, Danny & Marie. Danny is from Brazil and kindly shared this recipe with us. We were privileged to try it made by his wife, and now we're hooked! Often times when I ask Steven what he'd like on the menu, this dish is one he'll request.

It's amazing to me what flavor this dish has, the ingredient list isn't too complex, and the flavor is amazing. Cooked in a crock-pot, this dish is one of those easy, throw together meals that will please any crowd or company!

I am no professed Brazilian cook, but this Feijoada and Pão de Queijo (a Brazilian cheese puff bread) are two dishes that have been incorporated into our family menu that will stay forever! I will be posting hot to make Pão de Queijo in a few weeks, so stay tuned!

If you haven't tried Brazilian food, this is a great recipe to start with! And in the words of Danny, "Enjoy this manna from heaven (Brazil)!!!"

Brazilian Feijoada {Black Bean & Meat Stew}
(pronounced fezsh-wah-da)
Printable Version

1 pound dried black beans
1 pound diced ham (fully cooked)
1-2 pounds total 100% beef polish sausage, fully cooked (Hillshire Farms is a good brand)
½-1 yellow onion, diced
3-5 cloves garlic, minced
2-3 bay leaves
1 teaspoon salt

Rinse and sort beans. Soak beans in water, covering beans by 1-2 inches, overnight in 6 quart crock-pot. In the morning mix everything except the sausage, into the crock pot with water enough to cover ingredients by 2-3 inches. Cook on low for 4-5 hrs, adding water if needed. Slice sausage and to crock-pot, and cook for another 4-5 hrs. The longer it cooks, the softer and tastier it will be.

Remove bay leaves. If desired, thicken sauce by mashing or blending ½ cup of the beans, then add back into mixture. Serve Feijoada on top of rice. For the ultimate experience, heavily sprinkle the Feijoada with manioc flour (manioc flour is made from a South American root. The best source for manioc flour is a Latin American market/store. It may also be labeled tapioca flour, polvilho, yucca, or cassava flour. Manioc flour is gluten free.)

Recipe Source: Danny & Marie P., some of our dear friends

This is the original photo, new photos updated 4/6/16
It's fun to see how my food photography changes along the way. 


  1. Oh man, this looks so good! Your photography skills are great. This never seems to be a pretty dish when I make it, but you made it look so good. Mmmmm, I want some right now! So, remember when you were featured on Mel's blog and you said you were famous? Well, that's how I felt when I saw your post! Thanks for posting the recipe. Now, when we have people ask for the recipe, instead of waiting for 4 months to find the recipe I can direct them to your blog. Great post! :)

  2. Marie, you are so funny, I just love you! And I'm so glad you and Danny introduced us to this recipe...we absolutely LOVE it! :)