Feijoada Rápida Carioca (Brazilian Black Bean Stew with Farofa & Orange) – Authentic Brazil Recipe
Rio’s national passion: rich garlic-and-bay black bean stew served with bright orange slices and crunchy farofa.
- Country of Origin
- 🇧🇷 Brazil (South America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Black beans, Smoked sausage and seared beef/pork, Wilted collard greens and orange slices, Garlic, Bay leaves
Ingredients for Feijoada Rápida Carioca (Brazilian Black Bean Stew with Farofa & Orange) (4 Servings)
- 1.25 lbs (or 2.5 cups) black beans, prepped into bite-sized pieces
- 1.5 cups smoked sausage and seared beef/pork, washed and trimmed
- 1 cup wilted collard greens and orange slices
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Brazil seasoning (bay leaves, cumin, toasted cassava farofa)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown black beans for 5 minutes.
- Add minced onion, garlic, garlic, and bay leaves, cumin, toasted cassava farofa, stirring for 2 minutes until deeply aromatic.
- Add smoked sausage and seared beef/pork and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in wilted collard greens and orange slices right before serving warm.