Authentic Brazilian Feijoada (Rich Black Bean & Meat Stew)

Beans & Meats

• 1 kg dried black beans (approx. 5 cups)
• 500g cured beef / carne-seca or corned beef in large chunks
• 500g smoked pork ribs, separated into individual ribs
• 300g boneless pork loin, cut into large cubes
• 300g Portuguese chouriço or paio sausage, sliced thick
• 300g smoked calabresa sausage or kielbasa, sliced thick
• 200g thick-cut smoked bacon, diced

Aromatic Seasoning

• 6 fresh garlic cloves, finely minced
• 2 large yellow onions, finely grated or chopped
• 4 fresh or dried bay leaves
• 2 whole peeled oranges (simmered whole to tenderize the broth)
• 1 shot of Brazilian cachaça or rum (optional, elevates flavor)
• Freshly ground black pepper and chopped fresh parsley/scallions to taste

Desalting & Soaking

1. 1

   The day before, cut the cured beef into chunks and soak in cold water in the refrigerator for 12 to 24 hours, changing the water 4 to 6 times to remove excess salt.

2. 2

   Sort and rinse the black beans. Soak in cold fresh water for at least 4 hours before cooking.

Simmering Meats and Beans

1. 3

   In a large stockpot, cover the cured beef and ribs with fresh water and boil vigorously for 15 minutes to blanch and skim excess fat. Drain.

2. 4

   In your large cauldron or stockpot, add the drained black beans with fresh water, bay leaves, blanched meats (beef, ribs, pork loin), and the 2 whole peeled oranges.

3. 5

   Cover with ample fresh water (about 3 inches above ingredients) and simmer over medium heat for about 1 hour and 30 minutes, adding boiling water as needed to maintain a rich broth.

4. 6

   When the meats are nearly fork-tender, add the sliced paio, calabresa sausages, and bacon.

The Golden Sauté & Final Simmer

1. 7

   In a skillet, heat a splash of oil and sauté the bacon until crisp. Add the onions and garlic, cooking until fragrant and golden.

2. 8

   Ladle 2 cups of tender cooked black beans into the skillet and mash them with the back of your spoon or ladle to form a thick purée.

3. 9

   Pour this thick seasoned purée back into the main cauldron. Stir well and simmer for another 20 minutes until the broth turns irresistibly thick, velvety, and glossy.

4. 10

   Discard the oranges. Adjust salt and finish with freshly cracked black pepper and fresh herbs.

5. 11

   Serve steaming hot with white fluffy rice, garlicky sautéed collard greens (couve à mineira), crispy toasted cassava flour (farofa), and fresh orange slices.