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Feijoada Recipe

The Feijoada is a stew of beans with beef and pork. It is commonly prepared in Portuguese speaking countries like Portugal, Brazil, Angola, and Mozambique etc., where it is also considered a national dish. Depending on the country, the recipe may differ ever so slightly but is commonly served with white rice, fresh lightly fried kale, a slice of orange to help with digestion and some cassava flour crumbs.

Legend has it that slaves would supposedly cook this hearty dish out of black beans and leftover meats that were given to them by their households. However it came about, this is a dish I grew up with as it stretched and you could have it over a few weeks as it preserves well in the freezer. I’ve also had different variations, including with tripe. 

Bom Apetite!


Course Main Course
Cuisine Mozambican
Keyword Recipes
Prep Time 30 minutes
Cook Time 1 hour 30 minutes


  • 500 g Pork Chops
  • 300 g Stewing Beef
  • 200 g Bilton
  • 200 g Chouriço
  • 500 g Pork Trotters
  • 1 Packet Bacon
  • 1 kg Black Beans
  • 1 Tbsp Coconut Oil or Pork Fat
  • Bay Leaves
  • Salt and Pepper to Taste
  • 1 Orange
  • Kale


  1. Fry the different meats individually with Salt and Garlic, except the bacon and chouriço that already have salt.

  2. Add oil into the pot that you will be using to slowly cook the Feijoada.

  3. Add the beans and stir

  4. Add the meat

  5. Add Bay Leaves

  6. Add Salt and Pepper to taste

  7. Add water to cover the meat

  8. Allow to cook for about for 40-45 minutes until the meat is tender and the sauce thickish


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