Entree: Brazil – Central Culinary Region – Feijoada (Hearty black bean stew with a variety of pork cuts, traditionally served with rice, collard greens, orange slices, and farofa)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 10 min

Total 2 hrs 40 min

Ingredients

- 1 lb (454 g) dried black beans
- 2 lb (900 g) pork shoulder, cut into 1–2" pieces
- 12 oz (340 g) smoked pork ribs, cut into serving pieces
- 12 oz (340 g) linguiça or other smoked pork sausage, sliced
- 8 oz (225 g) thick-cut bacon, chopped
- 1 large onion, chopped
- 6 cloves garlic, minced
- 2 tbsp (30 ml) lard or vegetable oil
- 2 bay leaves
- 6 cups (1.4 L) water or enough to cover
- Salt and freshly ground black pepper to taste
- 2 cups (370 g) long-grain white rice, uncooked (for serving)
- 1 lb (450 g) collard greens, stems removed and thinly sliced
- 2 tbsp (30 ml) vegetable oil (for sautéing collards)
- 1 cup (120 g) manioc (cassava) flour for farofa
- 2 tbsp (28 g) butter (for farofa)
- 2 oranges, sliced (for serving)

Instructions

1. Rinse beans and soak overnight in cold water; drain and set aside. If short on time, boil 2 minutes then soak 1 hour.
2. In a large pot or Dutch oven, heat the lard or oil over medium heat. Add bacon and cook until it begins to render fat and brown. Add chopped onion and garlic and sauté until translucent.
3. Add pork shoulder, smoked ribs, and sausage to the pot and brown lightly on all sides to develop flavor, about 6–8 minutes.
4. Add soaked beans, bay leaves, and 6 cups (1.4 L) water to cover. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, until beans are tender and meats are falling-apart, about 1.5–2 hours. Skim excess fat as desired. Adjust seasoning with salt and pepper near the end (some smoked meats are salty).
5. While stew simmers, cook rice according to package instructions to yield about 6 servings.
6. For collard greens, heat 2 tbsp (30 ml) oil in a skillet over medium heat. Sauté a small chopped onion until soft, add sliced collards, season with salt and cook until wilted and bright green, about 6–8 minutes.
7. For farofa, melt 2 tbsp (28 g) butter in a small skillet, add manioc flour and toast, stirring constantly, until golden and aromatic, about 3–5 minutes. Season lightly with salt.
8. When feijoada is ready, remove bay leaves. Serve spooned over white rice with a portion of collard greens, a sprinkle of farofa, and orange slices on the side. Leftovers improve after resting and refrigerating overnight.