Feijoada (Brazilian Black Bean Stew)

• •1 lb black beans, dried, rinsed and soaked overnight
• •1 lb smoked pork ribs, cut into 2-3 inch pieces
• •0.5 lb smoked linguiça or calabresa sausage, sliced into 1/2-inch rounds
• •0.5 lb bacon, thick-cut, diced
• •0.8 lb pork shoulder, boneless, cut into 1.5-inch chunks
• •2 tablespoon olive oil
• •1 onion, large, chopped
• •6 garlic cloves, minced
• •2 large bay leaves
• • to taste salt
• • to taste black pepper, freshly ground
• •2 navel oranges, peeled and sliced into rounds (for serving)
• •1 bunch collard greens, fresh, tough stems removed, thinly sliced
• •3 garlic cloves, minced (for collard greens)
• •1 tablespoon olive oil (for collard greens)
• •1 cup cassava flour (farinha de mandioca)
• •2 tablespoon butter or reserved bacon fat (for farofa)
• •4 cups white rice, cooked

Instructions

1. 1

   Drain the soaked black beans and rinse thoroughly. Place them in a large heavy-bottomed pot or Dutch oven, cover with about 8 cups of fresh water, and add one bay leaf. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours, or until the beans are tender but still hold their shape. Do not drain the bean cooking liquid.

2. 2

   While beans are cooking, prepare the meats. In a large skillet, render the diced bacon over medium heat until crispy. Remove the bacon bits with a slotted spoon and set aside. Reserve 2 tablespoons of bacon fat in the skillet (or add olive oil if needed).

3. 3

   Add the pork shoulder chunks to the skillet with the bacon fat and brown on all sides. Remove and set aside. In the same skillet, brown the smoked pork ribs and sliced linguiça/calabresa sausage. Remove and set aside with the pork shoulder.

4. 4

   In the same skillet, add 2 tablespoons of olive oil if necessary. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.

5. 5

   Add the sautéed onion and garlic mixture to the pot with the simmering black beans. Add all the browned meats (pork shoulder, smoked ribs, linguiça/calabresa) and the remaining bay leaf to the pot. Stir gently to combine.

6. 6

   Bring the feijoada back to a gentle simmer. Cook uncovered for at least 1.5 to 2 hours, stirring occasionally, allowing the flavors to meld and the broth to thicken slightly. The meats should be very tender. Taste and adjust seasoning with salt and black pepper as needed. Be mindful that smoked meats are already salty.

7. 7

   Prepare the collard greens (couve refogada): In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 3 cloves of minced garlic and sauté for 30 seconds until fragrant. Add the thinly sliced collard greens and cook quickly, stirring constantly, until just wilted and bright green, about 2-3 minutes. Season lightly with salt.

8. 8

   Prepare the farofa: In a clean skillet, melt 2 tablespoons of butter or reserved bacon fat over medium heat. Add the cassava flour and toast, stirring constantly, until golden brown and slightly crunchy, about 5-8 minutes. Stir in the reserved crispy bacon bits. Season with a pinch of salt if desired.

9. 9

   To serve, ladle the feijoada into bowls. Serve with generous portions of white rice, sautéed collard greens, farofa, and fresh orange slices on the side. The orange slices help to cut through the richness of the stew.

Chef's Tips

• 💡For even richer flavor, you can add a small amount of smoked dried beef (carne seca) to the stew. If using, ensure to desalinate it by soaking in water for 24-48 hours, changing the water frequently, before cooking.
• 💡Feijoada tastes even better the next day! The flavors deepen overnight. It also freezes well for future meals.
• 💡Don't be afraid to let the stew simmer for a long time. The slow cooking is key to tender meats and a rich, complex broth.
• 💡The orange slices are not just a garnish; they are essential for balancing the heavy, savory flavors of the feijoada.
• 💡Adjust the consistency of the feijoada by mashing some of the beans against the side of the pot to thicken the broth, or add a little water if it becomes too thick.