Entree: Brazil – Parana – Feijoada (Hearty Brazilian black bean and mixed-pork stew traditionally served with rice, collard greens, and orange)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 10 hrs

Total 12 hrs 30 min

Ingredients

- 1 lb (454 g) dried black beans
- 1.5 lb (680 g) pork shoulder, cut into 1–1.5 in (2–3 cm) cubes
- 8 oz (225 g) bacon, chopped
- 12 oz (340 g) linguiça or smoked pork sausage, sliced (about 3 links)
- 1 lb (454 g) smoked pork ribs or small spare ribs
- 8 oz (225 g) pork hock or smoked ham hock (optional but traditional)
- 1 large onion, chopped (about 1.5 cups / 240 ml)
- 6 cloves garlic, minced
- 2 bay leaves
- 1 tsp (5 g) smoked paprika or mild chili powder
- 1 tsp (5 g) freshly ground black pepper
- Salt to taste (add toward end of cooking)
- 2 tbsp (30 ml) vegetable oil or lard
- 6 cups (1.4 L) low-sodium chicken or pork stock (enough to cover meats and beans while simmering)
- 4 cups (960 ml) water (additional as needed)

To serve
- 2 cups (370 g) long-grain white rice, uncooked
- 1 large bunch collard greens (couve), stems removed and thinly sliced, about 8 oz (225 g)
- 2 tbsp (30 ml) olive oil
- 4 garlic cloves, thinly sliced
- 2 oranges, peeled and cut into wedges

Instructions

1. Rinse the dried black beans and soak overnight in plenty of cold water; for a quick method, cover with boiling water and soak 1 hour, then drain.
2. In a large heavy pot or Dutch oven over medium-high heat, brown the bacon until fat renders; remove bacon with a slotted spoon and set aside, leaving fat in the pot.
3. Brown the pork shoulder cubes, ribs, and pork hock in the rendered fat in batches until well-seared; remove and set aside with the bacon.
4. Add the linguiça or smoked sausage to the pot and brown briefly; remove and set aside.
5. Sauté the chopped onion in the pot until translucent, then add the minced garlic and cook 30 seconds until fragrant.
6. Return all the meats to the pot with the drained beans. Add the bay leaves, smoked paprika, black pepper, stock, and enough water to cover by about 1 inch (2.5 cm). Bring to a boil, then reduce to a gentle simmer.
7. Simmer uncovered for 1.5–2 hours, stirring occasionally and skimming foam, until beans are tender and meats are falling toward tender. Add more water if needed to keep beans covered.
8. Remove larger bone-in pieces (ribs, hock) briefly to remove bones if desired, shred any large pieces and return meat to the pot. Stir in the reserved cooked bacon and sliced linguiça. Taste and add salt as needed (do this near the end because smoked meats can be salty).
9. While the feijoada finishes, prepare rice according to package instructions (about 2 cups uncooked rice makes 6 servings).
10. For the collard greens, heat 2 tbsp (30 ml) olive oil in a skillet over medium heat, add thinly sliced garlic and cook until golden, add sliced collards and sauté quickly until just wilted; season with salt and a squeeze of orange if desired.
11. Serve feijoada hot with white rice, sautéed collard greens, and orange wedges to cut the richness.