Feijoada Richmond Style

Rich, hearty, and infused with bold Brazilian-inspired flavors, Feijoada Richmond Style brings a comforting twist to the traditional black bean stew. This soul-satisfying recipe pairs tender black beans with an irresistible medley of smoked sausage, pork shoulder, and crispy bacon, all slow-cooked to perfection with aromatic spices like smoked paprika and cumin. A hint of orange peel adds a unique citrus note, elevating the dish’s savory depth. Perfect for feeding a crowd, this meal is served alongside fluffy white rice and fresh orange wedges for a vibrant, zesty finish. Whether you're hosting a dinner party or craving a warm, flavorful dish, this slow-simmered Feijoada is a feast worth savoring.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 500 grams Dried black beans
• 2 tablespoons Olive oil
• 1 large Onion
• 4 whole Garlic cloves
• 300 grams Smoked sausage (e.g., andouille or chorizo)
• 300 grams Pork shoulder
• 200 grams Bacon
• 2 whole Bay leaves
• 1 teaspoon Smoked paprika
• 1 teaspoon Cumin
• 1 strip Orange peel
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1.5 liters Water
• 2 tablespoons Fresh parsley
• 4 cups Cooked white rice
• 4 whole Orange wedges

Directions

Step 1

Rinse the dried black beans under cool water and soak them in a large bowl with enough water to cover for at least 8 hours or overnight. Drain before cooking.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 3–4 minutes until fragrant and softened.

Step 3

Cut the smoked sausage, pork shoulder, and bacon into bite-sized pieces. Add them to the pot and cook for 8–10 minutes, stirring occasionally, until lightly browned.

Step 4

Add the soaked black beans to the pot, along with the bay leaves, smoked paprika, cumin, orange peel, salt, black pepper, and water. Stir well to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2.5–3 hours, stirring occasionally and adding a bit more water if necessary to prevent sticking.

Step 6

Taste the stew about halfway through and adjust the seasoning as needed. Remove the orange peel and bay leaves before serving.

Step 7

Chop fresh parsley and sprinkle it over the finished Feijoada. Serve hot with steamed white rice and orange wedges on the side for a bright, citrusy contrast.

Nutrition Facts

Serving size	3794.5 grams (3794.5g)

Amount per serving	% Daily Value*
Calories	4532

Total Fat 213.50g	274%
Saturated Fat 70.30g	351%
Polyunsaturated Fat 16.50g
Cholesterol 639mg	213%
Sodium 11197mg	487%
Total Carbohydrate 387.50g	141%
Dietary Fiber 50.60g	181%
Total Sugars 43.30g
Protein 246.80g	494%

Vitamin D 32IU	160%
Calcium 568mg	44%
Iron 30mg	167%
Potassium 5316mg	113%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 22.1%

Carbs: 34.8%