Brazilian feijoada with creamy black beans, salt pork, and smoked sausage served over tomato rice with orange wedges at a Rio de Janeiro beachfront table.

Brazilian Black Beans & Rice (Feijoada)

Name: Brazilian Black Beans & Rice (Feijoada)
Prep time: 25 min
Cook time: 215 min
Total time: 720 min
Yield: 8 servings
Ingredients: 1 pound dried black beans; ¼ pound salt pork; 1 white onion; 3 cloves garlic cloves; 2 bay leaves; 7 cups water; ¾ pound fully cooked smoked sausage; ½ teaspoon black pepper; As needed fine sea salt; 1 cup long-grain white rice; 3 tablespoons unsalted butter; ½ white onion; 1 tomato; 1 ¼ cups boiling water; ½ teaspoon fine sea salt; 1 orange; As needed sautéed collard greens; As needed farofa; As needed hot sauce

The beans take on smoky, savory depth as they simmer in this streamlined family-style feijoada. Buttery tomato rice and fresh orange give the hearty plate balance.

By Betty Lou GardnerAbout 12–16 hours including soakingUpdated 2026-08-22

Feijoada is one of the dishes remembered from Betty’s years in Rio de Janeiro, and this recipe preserves her practical family version: black beans slowly simmered with salt pork, smoked sausage, onion, garlic, and bay until thick and velvety. Served over buttery tomato rice with orange wedges on the side, it is hearty enough for a crowd and usually even better the next day.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I use the biggest pot I have and check the water level every time I walk through the kitchen. Orange slices belong on the plate even if they sound strange at first. Leftovers thicken overnight and are usually better for it.

How to Make Feijoada

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Black beans soaking in water before the feijoada is cooked.

Soak the Beans

Cover the black beans with plenty of water and soak them overnight, then drain and rinse them before cooking.

Pork and soaked black beans simmering together in a heavy pot.

Simmer the Stew

Cook the soaked beans slowly with salt pork, onion, garlic, and bay leaves, adding hot water as needed to keep the beans barely covered.

Sliced sausage and bacon being added as the feijoada thickens.

Add the Sausage and Thicken

Add the sliced smoked sausage near the end of cooking, then mash a small portion of the beans so the broth becomes creamy without turning into a purée.

Tomato rice cooking until the grains are tender and separate.

Prepare the Tomato Rice

Soften onion and tomato in butter, coat the rinsed rice in the mixture, then simmer it with a controlled amount of water and let it steam off the heat.