Black Beans with Smoked Bacon (feijoada) Recipe

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More often than not I prepare black beans vegetarian. However I wanted to compare them to a recipe from "South American Cooking: A Step-by-Step Guide to Authentic Dishes Made Easy" (2010). Having made only minor recipe changes, I found the outcome quite tasty. But the earthy flavor of home cooked black beans are always good ~ bacon or no bacon. You might want to try this version of the popular Brazilian food known as feijoada. (Leftovers freeze very well.)

Prep time:
Cook time:
Servings: 6


Cost per serving $0.56 view details


  1. Soak beans overnight (8 hours) or use quick-soak method; drain.
  2. Heat oil in large pot or Dutch oven over medium heat. Add bacon and cook until fat is rendered and bacon lightly browned.
  3. Add onions and garlic and cook 5 minutes.
  4. Add soaked drained beans to pot and cover with water by 2 inches. Add salt, parsley and bay leaf.
  5. Cover and simmer 2 hours or until beans are tender, stirring occasionally and checking water level. (Too much water till dilute the taste and texture. Add just enough additional water if needed to maintain broth consistency ~ see photo.)
  6. Discard parsley and bay leaf. Remove 1 cup of beans and puree; return to pot and continue cooking for 5 more minutes until thickened. Adjust for seasoning.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 117g
Recipe makes 6 servings
Calories 375  
Calories from Fat 107 29%
Total Fat 11.94g 15%
Saturated Fat 3.31g 13%
Trans Fat 0.06g  
Cholesterol 13mg 4%
Sodium 550mg 23%
Potassium 1198mg 34%
Total Carbs 49.67g 13%
Dietary Fiber 12.0g 40%
Sugars 2.32g 2%
Protein 18.84g 30%


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