Lighter Feijoada Recipe: How to Make a Simple Brazilian Stew

We know that Feijoada is beloved by almost every Brazilian, but while some love it “traditional-style” with every ingredient imaginable, others prefer a lighter, more basic version. Today, we’re sharing our recipe for a lighter Feijoada. Let’s get cooking!

Ingredients for this Lighter Feijoada:

• 1.1 lbs (500g) Dried black beans;
• Salt to taste;
• Black pepper to taste;
• Green chili pepper to taste;
• 2 Tomatoes, diced;
• 1 tsp Lard (or olive oil for a healthier swap);
• 1 Onion, diced;
• 2 cloves Garlic, minced;
• Fresh scallions, chopped to taste;
• 10.5 oz (300g) Smoked linguica or smoked sausage;
• 10.5 oz (300g) Portuguese-style chouriço;
• 10.5 oz (300g) Carne de sol (or lean salted beef);
• 10.5 oz (300g) Smoked bacon.

How to make Lighter Feijoada:

1. Start the night before: rinse the black beans and soak them in water overnight.
2. The next day, cook the beans in the same water used for soaking.
3. While the beans are cooking, prepare the meats: slice the sausages into rounds, cube the carne de sol, and chop the bacon.
4. Boil the carne de sol and sausages twice in water, drain well, and set aside.
5. In a large pot, heat the lard. Once melted, add the bacon and fry until slightly crispy.
6. Add the carne de sol and sausages to the pot and sauté them together with the bacon.
7. Add the onion and garlic, sautéing until golden brown.
8. Stir in the diced tomatoes to create a base.
9. Season with black pepper to taste.
10. Add the cooked beans along with their liquid to the pot.
11. Add the green chili pepper and simmer over medium heat until the broth thickens and flavors meld together.
12. Taste the stew and adjust the salt as needed.
13. Stir in the chopped scallions, simmer for another 5 minutes, then turn off the heat.
14. It’s ready—enjoy!

Serving Suggestions:

Serve with white rice, sautéed collard greens, toasted cassava flour (farofa), and a few orange slices. The best way to reduce the fat content in your feijoada is to choose leaner cuts of meat; using carne de sol or dried salted beef instead of pork ribs makes a significant difference.

Did you know?

Feijoada is an iconic Brazilian dish with roots tracing back to the colonial era. It is considered a complete meal, perfectly balancing carbohydrates, proteins, and vegetables, and is traditionally served with rice, greens, orange slices, and farofa.

Did you enjoy this recipe? Share it with your friends! We have plenty more delicious traditional Brazilian dishes on our site.