Feijoada
Brazil's black bean stew, slowly cooked with pork ribs, beef, smoked sausage and bacon until thick and dark, served with rice and orange.
Method
- 1
Rinse the beans, pick out any stones and soak them overnight in plenty of cold water.
- 2
Heat the oil in a large heavy pot over medium-high heat and fry the bacon until the fat runs.
- 3
Add the ribs and beef in batches and brown them well on all sides.
- 4
Add the onions and cook, stirring, until soft and golden.
- 5
Stir in the garlic and cook for a minute.
- 6
Drain the beans and add them to the pot with the bay leaves and water, then bring to the boil, skimming off any foam.
- 7
Simmer, partly covered, stirring now and then, until the beans are soft and the beef is tender.
- 8
Add the sausage and simmer uncovered until the stew is thick and dark.
- 9
Meanwhile, cook the rice in a separate pan.
- 10
Mash a ladleful of beans against the side of the pot and stir them back in to thicken the sauce.
- 11
Season with the pepper and taste before adding salt, since the cured meats are already salty.
- 12
Serve the feijoada with white rice and slices of orange.
Notes
- In Brazil it often includes salted dried beef (carne seca) and cured pork cuts. Soak these overnight in several changes of water before cooking.
- Traditional sides are garlicky shredded collard greens and farofa, toasted cassava flour.
- Like most stews, it tastes even better the next day.
Equipment
Large bowl, Large heavy pot (at least 6 litres), Slotted spoon, Saucepan for the rice