Feijoada

Ingredients

• 500 gblack beans — soaked
• 300 gdried beef
• 200 gsmoked sausage
• 200 gpork ribs
• 1onion
• 4 clovesgarlic
• 2bay leaves
• orange — to serve
• to tastefine sea salt and black pepper

Method

1. Rinse 500 g of black beans under cold water, removing any debris or damaged beans. Place them in a large pot and cover with water, allowing them to soak overnight. This softens the beans and reduces cooking time, ensuring they become tender when cooked.
2. Drain the soaked beans and refill the pot with fresh water, enough to cover the beans by about 5 cm. Add 300 g of dried beef, 200 g of smoked sausage sliced into thick rounds, and 200 g of pork ribs. Include 2 bay leaves for aroma. Bring the pot to a boil over high heat, then reduce to a gentle simmer. Cook until the beans are tender and the meats are cooked through, stirring occasionally. The beans should be soft but not mushy, and the meats should start to release their flavors into the broth.
3. While the beans and meats simmer, finely chop 1 onion and mince 4 cloves of garlic. In a separate skillet, heat a generous amount of oil over medium-high heat. Add the onion and garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes. This step builds a flavorful base that enhances the feijoada.
4. Once the onion and garlic are ready, carefully fold them into the pot with the beans and meats. Stir gently to combine all the ingredients. Continue to simmer on low heat, allowing the flavors to meld together. The broth should deepen in color, and the meats should become tender enough to fall apart easily when pressed with a fork.
5. Taste the feijoada and season with fine sea salt and black pepper to your liking. The salt should enhance the flavors without overpowering them. Serve the feijoada hot, accompanied by rice, farofa, sautéed couve, and slices of orange. The orange adds a refreshing contrast to the rich, savory flavors of the dish.