Brazilian Feijoada

Instructions

1. 1

   Drain the soaked black beans and place them in a large Dutch oven or heavy-bottomed pot. Add the ham hock and cover with beef broth plus enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 1 hour until beans begin to soften.

2. 2

   In a large skillet, heat olive oil over medium-high heat. Brown the smoked pork ribs on all sides, about 8 minutes total. Transfer to the pot with the beans.

3. 3

   In the same skillet, cook the bacon until the fat renders and edges crisp, about 6 minutes. Add the sliced linguiça and brown for 4 minutes. Transfer both to the bean pot.

4. 4

   Add the soaked carne seca to the bean pot. Stir to combine with the other meats and beans.

5. 5

   In the same skillet with the remaining fat, sauté the diced onion until softened and golden, about 5 minutes. Add the minced garlic, cumin, smoked paprika, black pepper, and cayenne. Cook for 2 minutes until fragrant.

6. 6

   Transfer the onion mixture to the bean pot. Add the bay leaves and stir everything together. Add more water if needed to keep ingredients covered.

7. 7

   Simmer uncovered over low heat for 2 hours, stirring occasionally and adding water as needed to maintain a thick stew consistency. The beans should be very tender and starting to break down to thicken the broth.

8. 8

   Remove the bay leaves and ham hock. Shred any meat from the ham hock and return it to the pot. Taste and adjust seasoning with salt as needed.

9. 9

   Ladle the feijoada into deep bowls, ensuring each serving has a variety of meats. Garnish with fresh cilantro and serve with orange slices on the side.