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"Feijoada is a traditional Brazilian black bean stew which can incorporate as many as 15 types of meat, including tongue (lingua), beef (carne de vaca) and pork (carne de porco). Enjoy it with a caipirinha."
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5 h 45 m servings 683 cals
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Original recipe yields 6 servings



  • Calories:
  • 683 kcal
  • 34%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 1121 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Place tongue in a large pot, pour in enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 3 hours.
  2. Pour 1 quart water and black beans into a large saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover, and let stand 1 hour.
  3. When tongue is done, drain and plunge into cold water. Make a lengthwise cut in the skin, peel off, and discard. Slice the tongue into 1/4-inch slices, and stir into beans along with dried beef, chourico, and bacon. Add water if needed to cover, then bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.
  4. Heat the vegetable oil in a saucepan over medium heat, and stir in the garlic and onion. Cook until the onion has softened and turned translucent, then stir in the jalapeno and tomato. Season with salt, and cayenne pepper, then cook until the vegetables have softened, about 5 minutes. Remove from heat, and stir half of the vegetables into the cooking beans. Continue cooking the beans until tender, about 1 hour more.
  5. Once tender, remove 1/2 cup of beans, and mash with some of the cooking liquid to create a sauce. Stir in reserved vegetables.
  6. To serve, arrange the tongue and sausage onto a serving platter, pour the sauce overtop, and garnish with orange slices. Serve the remaining beans in a separate bowl.


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I haven't made this but while I'm sure this tastes very good, it's not authentic Brazilian. I am Brazilian and we don't ever put tomatoes, jalapeños or cayenne pepper in our feijoada. Jalapeño a...

I loved this recipe

Once you get past the tongue (scary for some cooks) you realize this is pretty good. If the tongue is too scary skip it and use sausage, ham hocks, bacon and pork. Then you can ignore the tongue...

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