A meat-feast and Brazil’s most famous dish. Traditionally made with over ten cuts of meat, mostly pork and beef, with anything from pork belly, smoked sausages and bacon to beef jerky, ribs and so on. Here we use beef short ribs which add a robust flavour and work well with the sausages and beans. This dark, richly-flavoured stew is delicious served with steamed kale, orange slices and boiled or steamed rice.


Serves 8-10

Preparation Time

Cook time

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Cook's NoteThe longer you cook feijoada the better it is as the meat becomes mouth-watering tender and the flavours develop. It can be made a day or two in advance which allows the flavours to develop even more.
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  • 1kg dried black beans
  • 200g piece of smoked streaky bacon or pancetta
  • 2 tablespoons olive oil
  • 2.5 kg beef short ribs
  • 500g smoked pork sausages, cut into chunks
  • 200g chorizo, cut into chunks
  • 2 large onions, chopped
  • 7 cloves of garlic, crushed
  • 2 bay leaves
  • Salt and black pepper


In separate bowls, soak the beans and bacon/pancetta overnight. The next day, drain the bacon/pancetta, dry and cut into 1cm pieces.

Heat the olive oil in the deep casserole over a low to medium heat. Add the meat in separate batches (short ribs then sausages, chorizo, bacon/pancetta) and seal until caramelised all over. Once sealed, transfer all the meat (keeping the ribs separate) to a large plate or dish, cover with foil and keep warm.

Add the onions and garlic to the casserole and sweat on a low to medium heat for 5 minutes without colouring.

Add the short ribs, bay leaves, beans and their soaking water and bring to the boil and simmer for 2 hours with the lid on.

Add the remaining meat, top up with a little water to cover, if needed. Simmer for a further 1½ to 2 hours until the short ribs are tender and coming off the bone and the feijoada is of a thick stew-like consistency.

Serve with rice, kale, and orange slices.