Entree: Brazil – Espirito Santo – Feijoada Capixaba (Hearty bean stew from Espírito Santo combining black beans with assorted pork cuts and smoked sausage)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 lb (454 g) dried black beans, soaked overnight and drained
- 1.5 lb (680 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 1 lb (454 g) pork ribs, cut into serving pieces
- 8 oz (225 g) bacon, chopped
- 3 linguiça sausages, approx. 4 oz (115 g) each, sliced (approx. 12 oz / 340 g total)
- 1 large onion, chopped
- 6 cloves garlic, minced
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 6 cups (1.4 L) water or low-sodium chicken broth
- 2 tbsp (30 ml) orange juice (fresh) plus orange wedges for serving
- 2 cups (400 g) long-grain white rice, cooked, for serving
- 1 lb (450 g) collard greens, stems removed and thinly sliced
- 2 tbsp (30 ml) olive oil (for greens)
- 3/4 cup (90 g) manioc (cassava) flour for farofa
- 2 tbsp (28 g) butter (for farofa)

Instructions

1. Drain soaked beans and place in a large heavy pot with 6 cups (1.4 L) water or broth, 1 bay leaf, and a pinch of salt. Bring to a gentle boil, then reduce heat and simmer while you brown the meats (do not cover tightly).
2. In a large skillet, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown pork shoulder pieces until well seared; remove and set aside. Brown pork ribs briefly, set aside. Sauté bacon until fat renders and begins to crisp; add sliced linguiça and brown for 2–3 minutes. Transfer all browned meats to the pot with the beans.
3. In the same skillet, add chopped onion and sauté in remaining fat until soft, then add minced garlic, smoked paprika, and ground cumin; cook 1 minute until fragrant. Add this mixture to the bean pot along with 2 more cups of water if needed to just cover everything.
4. Add remaining bay leaf, orange juice, and simmer the combined stew gently for 1.5–2 hours, partially covered, until beans and meats are very tender. Skim any excess fat from the surface and adjust seasoning with salt and pepper.
5. While the feijoada simmers, prepare accompaniments: cook 2 cups (400 g) rice according to package directions. For the collard greens, heat 2 tbsp (30 ml) olive oil in a pan, sauté 2 cloves minced garlic, add thinly sliced collards, salt, and cook until wilted and bright green, about 5–7 minutes.
6. Make quick farofa: melt 2 tbsp (28 g) butter in a small skillet, add 3/4 cup (90 g) manioc flour and toast, stirring, until golden and fragrant, about 4–5 minutes. Season with a pinch of salt.
7. Remove bay leaves from feijoada. Serve hot with rice, collard greens, farofa, and orange wedges on the side. Allow diners to spoon stew over rice and garnish with orange for acidity.