A rich, deeply smoky Brazilian stew of black beans, salted pork, and sausages, served with rice, sauteed greens, orange slices, and farofa. It is generous, dark, fragrant with bay leaves, and made for sharing.
Ingredients
- 350 g dried black beans
- 300 g cured pork shoulder
- 200 g thick-cut smoked bacon or pork belly
- 1 piece smoked pork sausage such as kielbasa or Morteau
- 1 piece smoked garlic sausage such as Montbeliard or andouille
- 1 piece yellow onion
- 3 cloves garlic
- 2 leaves bay leaves
- 2 tbsp neutral oil
- to taste ground black pepper
- to taste fine salt
- 600 g cooked white rice
- 250 g collard greens or Savoy cabbage
- 2 pieces orange
- 120 g ready-to-eat cassava farofa
Method
- The night before or the morning of cooking, soak the black beans in a large bowl of cold water until plump and smooth.
- Rinse the cured pork shoulder, then blanch it in a pot of simmering water for about 20 minutes; drain when the water turns cloudy and the excess surface salt is removed.
- In a large Dutch oven, saute the chopped onion in oil until translucent, then add the crushed garlic and cook until fragrant without letting it brown.
- Add the drained beans, pork shoulder, chopped smoked bacon, and bay leaves, then cover generously with water; bring to a simmer, skim off any foam, and cook gently until the beans begin to soften.
- Add the smoked sausages whole or cut into thick chunks, then continue simmering gently until the meats are melt-in-your-mouth tender and the broth turns dark and thick.
- Ladle out a few beans, mash them against the side of the pot or in a small bowl, and stir them back into the stew to thicken it naturally; simmer until the sauce is glossy and coats the back of a spoon.
- Toward the end of cooking, thinly slice the collard greens and saute them quickly in a skillet with a drizzle of oil, salt, and pepper until tender yet vibrant green.
- Taste the feijoada at the end of cooking, adjust the salt as needed, and season generously with black pepper; discard the bay leaves once their flavor is well infused.
- Serve piping hot in shallow bowls with cooked white rice, sauteed greens, cassava farofa, and fresh orange wedges to squeeze over the top.
Nutrition
Per serving
- Energy
- 731.9 kcal
- Protein
- 40.56 g
- Carbohydrate
- 85.03 g
- Fat
- 26.42 g
- Fibre
- 12.95 g
- Calcium
- 211.08 mg
- Iron
- 5.78 mg
- Magnesium
- 143.88 mg
