Feijoada

Cook it at home: Feijoada completa

Soak the beans and desalt the salted meats overnight. The beans simmer with smoked meats until creamy; garlic, onion and bay go in at the end. The side dishes are part of the dish.

Pans and tools

• Very large pot (at least 8 quarts)
• Two skillets
• Ladle

You’ll need

• 1 lb (450 g) dried black beans, soaked overnight
• 1 lb (450 g) carne seca (Brazilian dried beef) or salted beef, soaked overnight in several changes of water, cut in chunks (or 1 lb beef chuck)
• 1 lb (450 g) smoked pork ribs or smoked ham hock
• 8 oz (225 g) slab bacon, in one piece
• 12 oz (340 g) linguiça (Brazilian smoked sausage) or Portuguese chouriço, in chunks
• 8 oz (225 g) fresh pork shoulder, cut in chunks
• 3 tbsp oil, 2 onions chopped, 6 garlic cloves minced, 3 bay leaves
• Salt and black pepper
• For the couve: 2 bunches collard greens, stems removed, sliced into very thin ribbons; 2 garlic cloves; 2 tbsp oil
• For the farofa: 1 cup (150 g) manioc flour (farinha de mandioca), 3 tbsp butter, 1/2 onion chopped
• White rice, orange slices, pork cracklings (torresmo) and hot pepper sauce, to serve

Steps

1. Drain the beans and put them in a large pot with 3 quarts (3 l) water and the bay leaves. Bring to a boil and simmer 45 minutes.
2. Add the carne seca, smoked ribs and bacon. Simmer 1 hour, topping up with hot water to keep everything covered.
3. Add the sausage and fresh pork and simmer 1 hour more, until the beans are creamy and the meats tender.
4. In a skillet, heat the oil and cook the onions 8 minutes until golden; add the garlic for 1 minute. Stir in 2 ladles of beans, mash them into the onions, and stir the mixture back into the pot. This thickens it. Simmer 15 minutes; season with salt and pepper.
5. For the couve: heat the oil, add the garlic for 30 seconds, then the collard ribbons with a pinch of salt. Toss 2 to 3 minutes until bright green and just wilted.
6. For the farofa: melt the butter, cook the onion until golden, add the manioc flour and toast, stirring, 5 minutes until sandy and golden. Salt.
7. Lift the meats onto a platter, slicing the larger pieces. Serve the beans in a pot with rice, couve, farofa, orange slices and pepper sauce, and let everyone build their plate.

Contains: Milk.