Feijoada — Brazilian Black-Bean Stew

Ingredients

Method

1. 1

   Rinse the black beans and place them in a large bowl; cover with cold water and soak for 8 hours or overnight.

   Quick-soak: bring beans and water to a boil for 2 minutes, remove from heat and soak 1 hour; drain before using.

   480 min
2. 2

   Drain the soaked beans and set aside.

3. 3

   Heat a large heavy-bottomed pot or Dutch oven over medium heat and render the diced bacon until it releases fat and starts to brown.

   10 min
4. 4

   Add the sliced sausage to the pot and brown both sides until nicely colored; remove bacon and sausage to a plate (leave the drippings in the pot).

   5 min
5. 5

   Raise heat to medium-high, add the pork shoulder cubes to the pot and brown on all sides in the bacon/sausage drippings.

   8 min
6. 6

   Push the pork to one side, add the chopped onion and half the minced garlic and sauté until the onion is translucent.

   5 min
7. 7

   Return the bacon and sausage to the pot (add the ham hock now if using), add the drained beans, bay leaves, smoked paprika, 10 cups water and bring to a gentle simmer.

   15 min
8. 8

   Partially cover and simmer gently until beans are tender and the pork is very soft, stirring occasionally and skimming any foam; this will take about 1 hour 45 minutes to 2 hours.

   If the stew becomes too thick, add a cup or two of hot water during cooking. Taste toward the end before adding salt—smoked meats can be salty.

   120 min
9. 9

   While the stew simmers, prepare the rice: heat 1 tablespoon oil in a medium saucepan, add the rinsed rice and toast 1–2 minutes, then add 3 cups water and 1 teaspoon salt and bring to a boil.

   5 min
10. 10

    Reduce rice to a low simmer, cover and cook until water is absorbed, 18 minutes, then remove from heat and let sit, covered, 10 minutes.

    28 min
11. 11

    When the beans are nearly done, mash a cupful of beans against the side of the pot with a spoon to thicken the broth.

12. 12

    Add the remaining minced garlic and the juice of 1 orange, simmer 5 minutes to lift the flavors.

    5 min
13. 13

    Taste and season the feijoada with salt and pepper as needed; remove and discard bay leaves and the ham hock bone, shred any meat from the ham hock and return it to the pot.

14. 14

    Make the collard greens: heat 1 tablespoon oil in a large skillet, add the sliced collards and 1/2 teaspoon salt and sauté, stirring, until bright green and tender-crisp.

    5 min
15. 15

    If making farofa (optional), heat 2 tablespoons oil in a small skillet, sauté 1/4 chopped onion until soft, then stir in 1 cup cassava flour and toast, stirring, until golden, 3–5 minutes; season with salt.

    8 min
16. 16

    To serve, spoon rice into bowls, ladle feijoada on top, add a portion of collard greens, garnish with sliced orange rounds, scallions and chopped parsley.