History

Feijoada made with black beans and pork and beef cuts is printed as early as 2 March 1827, when a Recife inn advertised an excellent feijoada à brasileira on Thursdays. In Rio it is served in botequins and restaurants on Fridays or Saturdays all year, often beside rodas de samba. On 23 April, Dia de São Jorge, houses cook it for the saint: Time Out Rio explains that black beans are considered food of Ogum, the orixá linked with Saint George.

Book a food experience

Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.

Browse every bookable food experience

Make it at home

Yield Serves 6Hands-on 1 hrTotal 3 hr 30 minDifficulty Medium

Ingredients

  • 500g dried black beans, soaked overnight
  • 250g carne seca (dried beef), desalted in water for 12 hours
  • 300g smoked pork ribs
  • 200g linguiça calabresa, sliced
  • 200g paio or other smoked sausage, sliced
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 2 bay leaves
  • 2 tablespoons oil
  • Black pepper and salt
  • To serve: white rice, sautéed collard greens, farofa and orange slices

Method

  1. Drain the soaked beans, cover with fresh water in a large pot, bring to the boil and simmer over low heat for 1 hour.
  2. Cut the carne seca and smoked ribs into large pieces, add them to the pot with the bay leaves and simmer for another 45 minutes.
  3. Fry the onion and garlic in the oil, add the sliced sausages and cook until they release their fat, then stir everything into the beans.
  4. Simmer for 40 to 60 minutes until the beans are soft, mashing a ladle of beans against the pot to thicken the broth.
  5. Taste and add pepper, and salt only if needed, then rest for 10 minutes and serve with rice, collards, farofa and orange.

Tip from the editors. Desalt the carne seca well and taste before adding salt, since the cured meats season the pot; orange slices cut through the richness.

Where to eat feijoada carioca

Feijoada carioca in Rio de Janeiro

Academia da Cachaça ★ 4.2

$$ BrazilianCachaça barLeblon

Academia da Cachaça lists caipirinhas such as the Acadêmica and fruit batidas at its Leblon bar in Rio de Janeiro, open since 1985 and known for its feijoada.

DrinkAcadêmica: lime, honey and Salinas cachaça

FoodFeijoada, bobó de camarão and baião de dois

TipThe Leblon house stays open to 01:00 on Friday and Saturday; the Barra branch keeps shorter hours, so check which one you book.

Directions

Rubaiyat Rio ★ 4.0

$$$ SteakhouseJardim Botanico

Rubaiyat Rio is a steakhouse inside the Jockey Club Brasileiro, with its own meat production and a terrace over the racetrack in Rio de Janeiro.

OrderA premium cut from the churrasco grill; on Saturdays, the feijoada with the dessert buffet

TipMichelin notes the terrace views of the racetrack and Christ the Redeemer; the glass window beside the kitchen shows the churrasco grill working.

Directions Book

Beco do Rato ★ 4.3

$$ BrazilianSamba barLapa

Beco do Rato is a samba house on Rua Joaquim Silva in Lapa, Rio de Janeiro, with music every day and a Saturday feijoada with a samba roda in the afternoon.

DrinkCold beer with the roda de samba

FoodSaturday feijoada at R$40 and boteco petiscos

TipFrom November 2025 Saturdays open at midday: entry is free until 14:00, then R$25 when the roda de samba starts.

Directions

Yayá Comidaria Pop Brasileira ★ 4.1

$$ BrazilianLeme

Yayá Comidaria Pop Brasileira cooks chef Andressa Cabral's Afro-Brazilian dishes on Rua Gustavo Sampaio in Leme, steps from the sand, in Rio de Janeiro.

OrderPeixe à Inajá: fish in moqueca sauce with sautéed prawns and Inajá rice.

TipFeijoada is served on Fridays, and the house hosts samba rounds on saints' days such as São Jorge and Cosme e Damião.

Directions

All Rio de Janeiro signature dishes →

More cities are in research. Want feijoada carioca covered somewhere specific? Tell us where you want to eat.

Browse all dishes →