Feijoada

Instructions

1. 1

   Rinse the black beans under cold water, then place them in a large pot and cover with water by 3 inches (7.5cm). Bring to a boil over high heat, then remove from heat and let soak for 1 hour, or use the quick-soak method by boiling for 2 minutes then resting for 1 hour.

2. 2

   Drain and rinse the beans. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat until shimmering, about 2 minutes.

3. 3

   Add the salt pork or bacon and cook, stirring occasionally, until the fat renders and the meat begins to brown, about 5 to 7 minutes. Add the chopped onion and cook until softened and translucent, about 4 to 5 minutes, stirring frequently.

4. 4

   Add the minced garlic and cook for 1 minute more until fragrant. Add the pork shoulder chunks and pork ribs, stirring to coat with the oil. Cook, turning occasionally, until the meat is browned on all sides, about 10 to 12 minutes.

5. 5

   Add the drained beans, sliced sausage, bay leaves, black pepper, salt, and beef broth. Stir well to combine. Bring to a boil over high heat, then reduce heat to low, partially cover the pot, and simmer gently for 2 to 2.5 hours, stirring occasionally.

6. 6

   The feijoada is ready when the beans are completely tender and creamy and the meat is very soft and falling apart when tested with a fork. The broth should be thick and dark. Taste and adjust seasoning with additional salt as needed. Remove the bay leaves.

7. 7

   To serve, ladle the feijoada into bowls and serve with steamed white rice, orange wedges, farofa (toasted cassava flour), sliced fresh jalapeños or hot sauce, and sautéed greens like collard greens or kale on the side.