A hearty bean dish in the best Brazilian and Portuguese traditions. Not only beans, count on finding almost every part of the pork, including sausages, and some beef.


1⁄2 lb beans (dried weight, black beans)
1 lb ham (ham joint on the bone, either smoked or salted)
4 oz sausage (smoked, cut in bite size pieces)
4 pork (pork spare ribs)
2 oz chorizo (or garlic sausage, sliced thick)
1⁄2 lb sausage (fresh, cut in bite size pieces)
2 pig trotter (split in half)
2 T olive oil
1 onion (large, finely chopped)
2 clv garlic (crushed)
1 t salt
1 t pepper (freshly ground)
2 lf bay leaf


  1. Soak the beans in cold water for a minimum of 8 hours or overnight. If using salt pork, soak the ham joint in a separate container.
  2. Drain the beans - and the joint, if necessary - and wash under running water.
  3. Put beans and ham joint into a large pan together with all the sausages and ribs. Cover with water and add the bay leaves.
  4. Bring to the boil. Reduce heat and simmer for 2 hours - meat and beans should be tender.
  5. Discard bay leaves. Remove 1 cup of beans and reserve. Get ham joint, ribs and trotters, strip meat of the bones, dice and return to the pan.
  6. Heat olive oil in a large pan. Fry onions for 3-4 minutes, add garlic and cook on low heat until brown.
  7. Add the cup of beans kept on the side and mash to make a thick paste. Mix in this paste into the beans and meat. Simmer for 15 minutes. Season to taste.


Serve with rice, fried manioc starch, sauteed collard greens, orange slices and red hot sauce for a complete Brazilian feast.

Serve feijoada at lunch time best, this recipe is too heavy for an evening dinner.

Brazilians would say this recipe only provides for four people so they can have a taste of every ingredient. You are very welcomed to try -just look at the nutrition facts first. After all, there are only 4 spare ribs, but being boneless and diced, everyone will have a bite. Once added all side dishes, this meal provides enough sustenance for a whole day.

The traditional method calls for a clay pot over low heat. However, this recipe can be easily prepared in a pressure cooker. Just throw in all ingredients except the onions, garlic and olive oil. Cook on high pressure for 30-35 minutes. Release the steam by the slow method - letting the cooker cool down on its own. Remove 1 cup of beans and cook the onions and garlic as indicated in step number 6. Continue with step 7.

8 servings
Preparation time
Cooking time
Total time
2 hours, 45 minutes

Feijoada is done with dark colored beans