---
title: Feijoada (Black Bean and Pork Stew)
servings: 8
prep time: 30 minutes
cook time: 150 minutes
source: https://mycibora.com/recipes/feijoada
---

Gather @black bean{500%g}, @pork rib{500%g}, @smoked sausage{300%g}, @bay leaf{3%leaf}, @collard green{1%bunch}, @long-grain rice{400%g}, @vegetable oil{2%tbsp} and @black pepper{}.

Drain the soaked beans, cover with fresh water by a hand's width, add the bay leaves and bring to a simmer. ~{10%minutes}

Brown the pork ribs, sausage and @bacon{150%g} in oil in a frying pan, in batches, and add them to the beans as they finish. ~{12%minutes}

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. ~{2%hours}

Soften the @onion{2} and two-thirds of the @garlic{6%clove} in the meat pan, scraping up the browned bits, and stir into the pot for the last 30 minutes. Season with @salt{} and pepper. ~{30%minutes}

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

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

Serve the feijoada over rice with the collards, @orange{2} slices and farofa alongside — the orange is not optional.