Feijoada de carne seca

Feijoada is a quintessentially Brazilian dish, born from a mix of African, indigenous, and Portuguese influences. In this version with dried beef, it becomes even heartier and more succulent.
The flavor is deep and comforting: black beans provide the creamy base, the dried beef delivers a bold, salty taste, and the sausages and bacon add smoky notes and fat that enhance the whole dish. It’s a meal that evokes celebration and family lunch, as it grows in flavor when the ingredients cook together in a single pot.
There are several regional and homestyle interpretations, from the classic carioca feijoada to the paulista feijoada, the mineira feijoada, and the bahian feijoada, as well as more homestyle versions like feijoada à moda da casa. For a historical overview and regional differences, see History and origin of feijoada.
In this practical recipe we use pre-salted and pre-cooked dried beef along with already-cooked black beans, plus sliced calabresa sausage, paio, and pre-cooked diced bacon. Chopped onion and garlic release aroma and sweetness, while bay leaves and black pepper add subtle fragrance. A drizzle of oil or olive oil helps bring the flavors together, and fresh herbs on top add a final bright touch. To accompany, fluffy white rice, finely sautéed collard greens, orange slices, and a crispy farofa balance the fat and complete the texture, making every forkful rich, tender, and deeply flavorful.

Ingredients

800 g of cooked black beans (with broth)

800 g of desalted and pre-cooked dried beef, cut into pieces

300 g of calabresa sausage, sliced

200 g of paio sausage, sliced

200 g of diced bacon, pre-cooked

2 medium onions, chopped

4 garlic cloves, chopped

2 bay leaves

1 teaspoon ground black pepper

2 tablespoons of oil or olive oil

Salt to taste (be careful — the dried beef is already salty)

1/2 bunch of fresh herbs, chopped (parsley and chives)
2 tablespoons of water (if needed to adjust the broth)

Accompaniments:

2 cups of raw white rice (yields about 6 to 8 servings)

4–5 thin collard green leaves, cut into strips

2–3 oranges, sliced into rounds

300 g of crispy farofa, store-bought or homemade

For nutritional values and ingredient composition, consult the TACO Food Composition Table.

Instructions

Heat a large pot over medium heat and add the oil or olive oil.

Brown the pre-cooked bacon for 2–3 minutes.

Add the sliced calabresa and paio sausages. Fry until browned (3–5 minutes). Remove some if the pot gets too crowded, leaving room to stir.

Add the chopped onion and sauté until translucent (2–3 minutes). Then add the garlic and sauté for 1 minute.

Return the dried beef to the pot. Mix well with the sausages and sautéed base.

Add the cooked black beans with some of their broth. Add the bay leaves and black pepper.

Reduce the heat to low and let everything cook together for 15–20 minutes, stirring occasionally. If needed, add 1–2 tablespoons of water to adjust the broth. Taste and correct the salt at the end.

When the feijoada is creamy and the flavors are well combined, turn off the heat and stir in the chopped fresh herbs.

For the collard greens: heat a skillet with 1 tablespoon of oil, add the chopped garlic, then the sliced greens. Sauté quickly for 2–3 minutes until tender and bright. Season with salt.

Cook the white rice normally (2 cups of rice to 4 cups of water, salt to taste). See also How to prepare fluffy white rice to perfect the classic side dish.
Warm the farofa if desired. Serve the feijoada hot, accompanied by white rice, sautéed collard greens, orange slices, and farofa.

Quick tips: let the feijoada rest for 10 minutes before serving. This makes the flavors even more intense. For guidance on hygiene, storage, and safe reheating of pre-cooked foods, consult the Good Food Handling Practices guidelines.
Some benefits and qualities of the ingredients:

Black beans are high in fiber and plant protein. They help provide energy and satiety.

Dried beef, sausage, and bacon add deep flavor and are good sources of protein, but they are higher in salt and fat, so it’s best to eat them in moderation. For meat-free options, there are versions such as vegetarian feijoada and vegan feijoada, which maintain creaminess and flavor using pantry ingredients.

Onion and garlic add flavor and compounds that benefit the body.

Collard greens and fresh herbs add vitamins and freshness. Orange helps balance the fat and provides vitamin C.

Yield and occasions:

Yields about 6 to 8 generous servings.
It’s an ideal recipe for family lunches, get-togethers with friends, and celebrations. Feijoada is even better when served hot and shared on festive occasions. To put together a complete menu, see suggestions at practical weekly menus or add crispy pork rinds as a side dish as you prefer (crispy torresmo).