Feijoada · Brazilian · Main Course
Feijoada Completa
Born in Rio de Janeiro, Brazil
“Black beans and every cut of pork, stewed to obsidian. Brazil schedules its Saturdays around this pot.”
2,317 people have eaten this dish and left their thoughts across 6 platforms
8 in 10 mention broth gloss first
8 in 10 say it's worth it for the smoked depth
6 in 10 would come back the same week
3 in 10 note: a full-day commitment
Synthesised from Google · Yelp · TripAdvisor · Reddit · 2 food blogs
The story the reviews tell
Reviews plan naps around it — completa is understood as a commitment, not a meal. The orange-slice wisdom gets passed down in review after review, and the bean broth's gloss is the visual by which every kitchen is judged.
What makes this version distinct
Black beans simmered for hours with a full register of pork — smoked ribs, carne seca, sausages, and the traditional odd cuts — until the broth turns glossy obsidian. Served with the complete entourage: rice, collard greens, farofa, and orange slices whose acidity is medical in purpose. Wednesday and Saturday are feijoada days by national consensus.
Signature elements
What people love
- broth gloss
- smoked depth
- the full entourage
- nap-worthy satisfaction
Know before you go
- a full-day commitment
- odd cuts test some
