Entree: Brazil – Brazilian Street Food – Feijoada (Hearty black bean stew with assorted pork cuts served with rice and orange slices)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 1 lb (454 g) dried black beans, soaked overnight and drained
- 2 tbsp (30 ml) vegetable oil or lard
- 1 lb (450 g) pork shoulder, cut into 1–1½ inch cubes
- 8 oz (225 g) bacon, chopped
- 4 smoked sausages (linguiça or Portuguese sausage), approx. 12 oz (340 g), sliced into 1/2-inch rounds
- 8 oz (225 g) pork ribs or pork spare rib pieces
- 1 large onion, chopped
- 6 cloves garlic, minced
- 2 bay leaves
- 1 orange, zested and cut into wedges for serving
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 6 cups (1.4 L) water or enough to cover beans and meats
- 2 tbsp (30 ml) red wine vinegar or white vinegar
- 2 cups (370 g) long-grain white rice, uncooked (for serving)
- 1 bunch collard greens (couve), approx. 8 oz (225 g), thinly sliced
- 3 tbsp (45 ml) olive oil for greens
- 2 cloves garlic, thinly sliced (for greens)
- 1 cup (120 g) manioc/cassava flour for farofa (optional), toasted with 1 tbsp (15 ml) butter

Instructions

1. If using dried beans, cover soaked and drained beans with fresh water and place in a large pot; add bay leaves. Bring to a gentle simmer and cook 30 minutes.
2. While beans begin cooking, brown the pork: heat 2 tbsp oil or lard in a heavy pot or Dutch oven over medium-high heat. Brown pork shoulder cubes and pork ribs in batches, transferring to a plate as they brown. Add bacon and cook until fat renders and edges brown, then add sliced sausages and cook briefly to color.
3. Add chopped onion to the pot and cook 4–5 minutes until softened; add minced garlic and cook 1 minute.
4. Return all meats to the pot with the beans. Add 6 cups (1.4 L) water or just enough to cover, orange zest, vinegar, 1 tsp salt and 1/2 tsp pepper. Bring to a simmer, then reduce heat to low and simmer gently, partially covered, for 1 1/2 to 2 hours, until beans and meats are very tender. Skim excess fat from the surface as desired.
5. If stew is thin, mash a cup of beans against the pot side to thicken the broth, then continue to simmer 15–20 minutes. Taste and adjust salt and pepper.
6. Meanwhile, cook rice according to package instructions to yield about 6 servings.
7. Prepare collard greens (couve): heat 3 tbsp olive oil in a skillet, add 2 sliced garlic cloves and cook until fragrant, then add thinly sliced collard greens and sauté quickly until bright green and slightly wilted, about 2–3 minutes. Season lightly with salt.
8. Optional farofa: melt 1 tbsp butter in a small pan, add 1 cup manioc/cassava flour and toast, stirring, until golden and fragrant, about 3–4 minutes.
9. Serve feijoada hot over or beside white rice with sautéed collard greens, a few orange wedges to squeeze on the stew, and farofa on the side.