Entree: Brazil – Pernambuco – Feijoada Pernambucana (Pernambuco-style black bean stew with assorted salted and smoked pork)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 3 hrs

Total 3 hrs 45 min

Ingredients

- 1 lb (454 g) dried black beans
- 10 cups (2.4 L) water for cooking beans, plus more as needed
- 1 lb (454 g) carne-de-sol or charque (sun-dried salted beef), soaked 12–24 hours and cut into 1-inch (2.5 cm) pieces
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) bacon, diced
- 2 smoked pork sausages (linguiça), approx. 6 oz (170 g) each, sliced
- 8 oz (227 g) pork spare ribs, cut into pieces
- 1 large onion, about 8 oz (225 g), finely chopped
- 6 cloves garlic, minced (approx. 18 g)
- 2 bay leaves (approx. 2 g)
- 1 tsp (5 ml) ground black pepper
- 1 tsp (5 ml) smoked paprika
- 1 tbsp (15 ml) lard or vegetable oil
- 1 orange, zested and juice reserved for finishing
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- Salt to taste (careful, salted meats add sodium)
- For serving: 2 cups (370 g) uncooked long-grain white rice
- For serving: 1 bunch collard greens (couve), about 10 oz (280 g), thinly sliced and sautéed
- For serving: 1 cup (100 g) farofa (toasted cassava flour) or prepared farofa
- For serving: 2 oranges, peeled and cut into rounds

Instructions

1. Rinse and pick over the dried black beans. Place beans in a large bowl, cover with cold water and soak 4–8 hours (or use quick soak: boil 2 minutes, remove from heat and soak 1 hour). Drain.
2. If using carne-de-sol or charque, change its soak water once or twice during the 12–24 hour soak to remove excess salt; boil briefly (10–15 minutes) and drain before cutting into pieces.
3. In a large heavy pot or Dutch oven over medium heat, render the diced bacon in the lard or oil until browned and crispy. Remove most of the bacon pieces with a slotted spoon and set aside, leaving the fat.
4. Add pork shoulder cubes and spare ribs to the pot and brown on all sides, then add the sliced linguiça and charque pieces and brown briefly to develop color.
5. Stir in chopped onion and garlic and cook until softened, about 4 minutes. Add drained beans, bay leaves, smoked paprika, black pepper and 8 cups (1.9 L) water (add more if needed to cover by 1–2 inches / 2.5–5 cm).
6. Bring to a gentle boil, reduce heat to low, cover partially and simmer 1½–2 hours, stirring occasionally and skimming foam. If the liquid drops too low, add hot water to keep beans just covered.
7. After 1½–2 hours, test beans for tenderness. When beans are creamy and meats are tender (total simmer time may be 2–3 hours), mash a cup of beans against the pot side to thicken the stew. Stir in reserved bacon pieces and orange zest; adjust salt carefully.
8. Meanwhile cook white rice according to package instructions for 2 cups (370 g) uncooked rice to yield about 6 servings. Sauté thinly sliced collard greens in a little oil with a pinch of salt until wilted.
9. Finish the feijoada with a squeeze of orange juice to brighten flavors and sprinkle with chopped parsley or cilantro. Remove bay leaves.
10. Serve feijoada hot with white rice, sautéed collard greens, orange slices and farofa on the side. Leftovers deepen in flavor and reheat well over gentle heat.