Feijoada with paio sausage and linguiça sausage, pressure cooker.

Feijoada is a beloved Brazilian dish, born from a blend of Portuguese and African influences and always present at family tables. This version with paio and linguiça is juicy and full of flavor. The broth is dark and full-bodied, the meats release fat and smoky taste, and the beans turn so soft they almost melt. Using a pressure cooker makes everything faster and more practical, and being made in a single pot keeps cleanup easy while letting the flavors come together even more. There are many regional variations — from feijoada carioca to feijoada paulista and feijoada mineira — as well as creamier versions like feijoada baiana or meat-free options like vegetarian feijoada. For an introduction to its origins and regional traditions, see the History and regional variations of feijoada.
In the dish, dried black beans provide the creamy, hearty base, while generous slices of paio and linguiça deliver that salty, smoky touch everyone loves. Bacon pieces add richness and occasional crunch, and finely chopped onion and garlic release an appetite-whetting aroma. A bay leaf perfumes the stew, and a drizzle of oil or olive oil helps brown the seasonings at the start. Enough water forms the broth that brings everything together, and salt with black pepper adjust the seasoning. At the end, fresh herbs brighten the dish and a few orange slices on the table balance the richness, leaving the feijoada ready to be served straight from the pot.

Ingredients

• 500 g dried black beans

• 300 g paio sausage (2 thick slices or 2 small links)

• 300 g calabresa sausage, sliced

• 200 g bacon, diced

• 1 medium onion, chopped

• 4 garlic cloves, minced or crushed

• 1 bay leaf

• 2 tablespoons vegetable oil or olive oil

• 1.5 liters water (approximately, enough to cover)

• 1 to 2 teaspoons salt (adjust to taste)

• 1/2 teaspoon ground black pepper

• 1/2 bunch fresh herbs, chopped (parsley and chives)

• 2–3 oranges, sliced, to serve

Consult the Official Brazilian Dietary Guide Recommendations for guidance on processed food consumption, sodium moderation, and preference for whole foods.

Instructions

• Rinse the beans under running water. If desired, soak for 4 hours or overnight for faster cooking. Tips on cooking and preparing beans.

• Slice the paio and linguiça into rounds. Dice the bacon. Chop the onion and garlic.

• In the pressure cooker, heat the oil over medium heat. Brown the bacon until it releases its fat.

• Add the paio and linguiça and fry for 2 to 3 minutes until lightly browned.

• Add the onion and garlic. Sauté until the onion is translucent.

• Add the drained beans, bay leaf, and water. Stir to combine.

• Close the pressure cooker lid. Once it starts hissing, cook for:

• 25 to 30 minutes if the beans were soaked;

• 35 to 40 minutes if the beans were not soaked.

• Turn off the heat and let the pressure release naturally for about 10 minutes before opening.

• Open the pot, taste the broth, and adjust salt and pepper. If you’d like a thicker broth, cook uncovered over low heat for another 5 to 10 minutes.

• Stir in the chopped fresh herbs just before serving. Serve with orange slices on the side.

A few notes: if desired, add pieces of desalted cured beef (such as carne seca) — cook it together with the beans after desalting. For a lighter version, skim off some of the bacon fat at the end.
Enjoy!
Nutritional highlights and benefits:

• Black beans are rich in fiber, plant-based protein, iron, and folate. They support satiety and gut health.

• Garlic and onion contain compounds that support the immune system and add flavor with few calories.

• The sausages and paio provide protein and iron, but also contain fat and sodium, so moderate consumption is recommended.

• Orange provides vitamin C, which helps the body absorb iron from the beans more effectively.

For detailed nutritional values and composition, see the Nutritional composition of black beans in the TACO table.
Yield and ideal occasions:

• Makes about 6 to 8 servings, depending on the sides.

• Great for family lunches, weekend gatherings, parties, and occasions where you want a truly comforting dish. Serve with white rice, sautéed collard greens, crunchy farofa, and crunchy pork crackling — or pair with other traditional preparations like tropeiro beans and baião de dois to vary the menu. For meal planning suggestions, also check out a sample weekly menu.