Feijoada

Introduction:

Feijoada is Brazil’s national dish, a savory black bean stew brimming with an assortment of pork cuts like sausages, ribs, and bacon. Traditionally served on weekends, Feijoada is a social meal meant to be shared with family and friends. Its roots trace back to Brazil’s colonial period, and it has evolved into a beloved comfort food. The dish is slow-cooked for hours, allowing the beans to absorb the flavors of the meat, creating a dish that is rich, filling, and deeply flavorful. It is typically served with rice, collard greens, orange slices, and farofa (toasted cassava flour).

Ingredients:

For the stew:

• 500g black beans (dried or canned)
• 500g pork shoulder, cubed
• 200g pork ribs
• 150g smoked sausage (linguiça or chorizo), sliced
• 150g bacon, diced
• 1 smoked pork hock (optional for extra flavor)
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• 1 liter water or chicken stock
• Salt and pepper to taste
• 1 orange, sliced (for serving)

For serving:

• White rice
• Collard greens (or kale), sautéed with garlic and olive oil
• Farofa (toasted cassava flour)
• Orange slices
• Hot sauce (optional)

Instructions:

1. Prepare the black beans:
   • If using dried beans, soak them overnight in cold water. Drain before use. If using canned beans, drain and rinse thoroughly.
2. Cook the pork and sausage:
   • In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the pork shoulder and ribs until golden on all sides, about 10 minutes. Remove and set aside.
   • Add the bacon and smoked sausage to the pot, cooking until crispy and browned. Remove and set aside with the pork.
3. Sauté the aromatics:
   • In the same pot, lower the heat and add the chopped onion. Sauté for 5 minutes until softened and translucent. Add the minced garlic and cook for 1-2 minutes until fragrant.
   • Stir in the tomato paste, cumin, and smoked paprika, cooking for 2 minutes to deepen the flavors.
4. Simmer the stew:
   • Add the black beans, pork shoulder, ribs, smoked sausage, bacon, and the pork hock (if using) back into the pot. Pour in enough water or chicken stock to cover the ingredients by about 2 inches.
   • Add the bay leaves, then bring the mixture to a boil. Reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the beans are tender and the meat is falling off the bone.
   • Check the water level throughout the cooking process and add more stock if needed to keep everything submerged.
5. Final seasoning:
   • Once the beans are soft and the stew has thickened, taste and adjust seasoning with salt and pepper. Remove the pork hock and bay leaves before serving.
6. Prepare the sides:
   • Cook the white rice according to package instructions.
   • Sauté the collard greens (or kale) in olive oil with garlic until wilted and tender, about 5 minutes.
   • Toast the farofa in a dry pan over medium heat until golden and crispy.
7. Serve:
   • Serve the feijoada hot, accompanied by white rice, collard greens, farofa, and orange slices on the side. Optionally, add a dash of hot sauce for an extra kick.

Health Notes:

• Feijoada is a rich and hearty dish, high in protein and fiber from the beans and meat. However, it is also calorie-dense and high in fat due to the pork cuts used. For a lighter version, you can use leaner cuts of meat and reduce the amount of sausage and bacon. Incorporating plenty of vegetables on the side, like sautéed greens, adds a healthy balance to the meal.

Serving Suggestions:

• Serve Feijoada in a communal style with all the sides on the table, allowing everyone to customize their plate.
• The traditional accompaniments of collard greens, rice, and farofa help balance the richness of the stew, while the orange slices provide a refreshing contrast.

Tips:

• Rest the stew: For the best flavor, let the feijoada rest for a few hours or even overnight. The flavors will meld and deepen, making it even more delicious the next day.
• Slow cooker option: If you prefer, you can cook the feijoada in a slow cooker. Sauté the meats and aromatics first, then transfer everything to the slow cooker. Cook on low for 6-8 hours.
• Customizable meats: Feijoada is flexible—feel free to add or substitute different pork cuts, beef, or even chicken to suit your taste.