| Prep Time: 15 mins
| Cook Time: 2 hrs
| Total Time: 2.25 hrs
You may need: Dried Garlic Powder
Often called the national dish of Brazil, Feijoada is filled with rich and smoky flavor. This dish is a South American-style chili, filled with protein-rich ingredients, Brazilian spices, and layers of flavor and aroma. Brazilian Feijoada (black bean stew) is incredibly easy to make, with two main flavor boosting steps: caramelization and a long simmer. Heat builds from the spices as you finish your bowl, while vinegar adds a tangy zing. The dish is tied together with umami notes from the sausage and bacon.
We use Tempero Baiano, a traditional spice blend from northern Brazil to imbue a sweet-earthy flavor from herbs, a warming heat from mild chilis and white pepper, and sweet-nutty flavors from nutmeg and turmeric. Garlic and onion draw out the salty, umami flavor from the smoked bacon and sausage. Finally, the low-and-slow simmer melds the flavors together into a beautiful symphony of flavor. If pork isn’t in your diet, try making this dish with a chicken sausage, beef chorizo, or even use mushrooms (try portobello and/or shiitake). Tempero Baiano is also used with fish in stews (try our authentic Brazilian Moqueca recipe) or use it directly as a rub on fish and chicken.
6 slices smoked bacon, chopped
1 pound kielbasa or smoked sausage, sliced and halved into bite-sized pieces
1 yellow onion, diced
6 cloves garlic, minced
1/4 cup white vinegar
3 cups vegetable broth
1 (15oz) can diced tomatoes
2 (15 oz) cans black beans
2* Tbsp Piquant Post Tempero Baiano spice blend (*use 1 Tbsp for less heat)
Fresh cilantro, for garnish
Long-grain white rice, for side dish
Feijoada is best made in a large dutch oven or soup pot. But you can also make this in a slow cooker or instant pot.
Feijoada recipes come in a variety of forms. But typical recipes include stewed meats (pork or beef) and beans. You can adjust it to your taste and use chicken, sausage, or make it vegan.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Add bacon to a dutch oven or stockpot and cook over medium heat until fat has rendered out (7-10 mins). Keep bacon fat in the pot (do not drain). Add kielbasa and cook until browned (~5-7 mins). Add onions and garlic and let cook until softened, stirring occasionally (~5-7 mins).
Pour vinegar in the bottom of the pot and scrape the brown bits off of the bottom to deglaze. Add vegetable broth and diced tomatoes and stir to combine.
Rinse and drain black beans. Add beans, Piquant Post Tempero Baiano spice blend and briefly stir to combine.
Simmer on Low with lid on for 30 mins. Then remove lid, and simmer on Low for 1 hour. Cook until stew has thickened. Serve over white rice and garnish with chopped fresh cilantro.
Pescatarian? Feel like making something a little faster? Try making our delicious and authentic Moqueca (Brazilian Fish Stew) recipe.
Vegetarians / Vegans: you can still make Feijoada, but some recipe adjustments are in order. Try this Vegetarian Feijoada recipe with sweet potatoes and zucchini (courgette in UK).
Or make a vegetarian version of our recipe by subbing sliced shiitake mushrooms for the bacon, using portobello mushrooms or vegan sausage in place of regular sausage.
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