Feijoada (Black Bean and Pork Stew)

Method

1. 1

   Drain the soaked beans, cover with fresh water by a hand's width, add the bay leaves and bring to a simmer.

2. 2

   Brown the pork ribs, sausage and bacon in oil in a frying pan, in batches, and add them to the beans as they finish.

   💡 The browned crust on the meats is flavor the beans will spend two hours absorbing — don't rush it.

3. 3

   Simmer, partly covered, for about 2 hours, topping up with hot water as needed, until the beans are completely tender and the broth is dark.

4. 4

   Soften the onion and two-thirds of the garlic in the meat pan, scraping up the browned bits, and stir into the pot for the last 30 minutes. Season with salt and pepper.

5. 5

   Mash a ladleful of beans against the side of the pot and stir back in to thicken the broth to a velvety body.

   💡 This old trick thickens the stew without flour — the broth should coat the rice, not run off it.

6. 6

   Just before serving, flash-fry the collard ribbons with the remaining garlic in hot oil for 2 minutes, keeping them bright green.

7. 7

   Serve the feijoada over rice with the collards, orange slices and farofa alongside — the orange is not optional.