AuthorJulia ForesekCategorybeef, Brazilian, Main Course, Slow Cooked & Braised DishesDifficultyIntermediatePrepare the Beans and Meats:
In a large pot, cover the soaked and drained black beans with water. Bring to a boil, then reduce heat and simmer for about 1 hour, or until starting to become tender.
In another large pot, sauté the bacon until it begins to render fat. Add the chopped onions and minced garlic, sautéing until translucent and fragrant.
Add the pork shoulder, ribs, smoked sausage, and carne seca to the pot with the onions. Cook until the meat is browned.
Combine and Simmer:
Transfer the partially cooked black beans (with their liquid) to the pot with the meats. Add more water if necessary to ensure everything is well covered.
Add the bay leaves, salt, and pepper. Cover and simmer over low heat for about 2-3 hours, stirring occasionally, until the beans are soft and the meats are tender.
Final Adjustments:
Adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
Prepare the Accompaniments:
Cook white rice according to package instructions.
Sauté collard greens in garlic and olive oil until tender.
Prepare farofa by toasting cassava flour in butter, seasoned with a little salt.
Cut fresh oranges into slices.
Serve:
Serve the feijoada hot over cooked white rice, accompanied by sautéed collard greens, orange slices, farofa, and hot pepper sauce on the side.
Ingredients
Directions
Prepare the Beans and Meats:
In a large pot, cover the soaked and drained black beans with water. Bring to a boil, then reduce heat and simmer for about 1 hour, or until starting to become tender.
In another large pot, sauté the bacon until it begins to render fat. Add the chopped onions and minced garlic, sautéing until translucent and fragrant.
Add the pork shoulder, ribs, smoked sausage, and carne seca to the pot with the onions. Cook until the meat is browned.
Combine and Simmer:
Transfer the partially cooked black beans (with their liquid) to the pot with the meats. Add more water if necessary to ensure everything is well covered.
Add the bay leaves, salt, and pepper. Cover and simmer over low heat for about 2-3 hours, stirring occasionally, until the beans are soft and the meats are tender.
Final Adjustments:
Adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
Prepare the Accompaniments:
Cook white rice according to package instructions.
Sauté collard greens in garlic and olive oil until tender.
Prepare farofa by toasting cassava flour in butter, seasoned with a little salt.
Cut fresh oranges into slices.
Serve:
Serve the feijoada hot over cooked white rice, accompanied by sautéed collard greens, orange slices, farofa, and hot pepper sauce on the side.