Feijoada recipe

Black beans cooked down with salt-cured and smoked pork cuts that must be soaked for a day, served with collard greens, farofa and orange.

1 day and 4 hoursmedium12 ingredients

Ingredients

• 400 g carne seca
• 500 g black beans
• 400 g smoked pork ribs
• 200 g paio sausage
• 200 g linguiça calabresa
• 150 g pork belly
• 1 onion
• 4 clove garlic
• 1 bunch collard greens
• 150 g cassava flour
• 2 oranges
• 300 g white rice

How to make Feijoada

1. The day before, cut 400 g carne seca and 400 g smoked ribs into chunks and soak them 24 hours in cold water in the fridge, changing the water four times; skip this and the stew is inedibly salty.
2. Soak 500 g black beans overnight in plenty of cold water, separately.
3. Cook the beans in fresh water, uncovered, for 1 hour without any salt.
4. Add the desalted carne seca and ribs and simmer 1 hour more, topping up with hot water so the beans stay covered.
5. Add 200 g paio, 150 g linguiça calabresa and 150 g pork belly cut into rounds and simmer 1 hour until the beans are creamy and the meat falls apart.
6. Fry 1 chopped onion and 4 garlic cloves in a little rendered pork fat, add two ladles of beans, mash them to a paste and stir it back into the pot; that is what thickens the broth. Simmer 20 minutes.
7. Toast 150 g cassava flour in the same pan with a spoon of fat until sandy and golden to make the farofa.
8. Roll the collard leaves like a cigar, slice them into hair-thin ribbons and sauté 2 minutes with garlic so they stay bright green.
9. Serve the beans and meat with 300 g cooked white rice, the couve, the farofa and 2 oranges in slices.

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