Brazil / Main
Feijoada
Black beans stewed with several cuts of smoked and salted pork, served with orange and greens.
Ingredients
- Black beans, soaked overnight700 g
- Salted pork, soaked 12 hours400 g
- Smoked pork ribs500 g
- Smoked sausage300 g
- Pork belly300 g
- Onions2
- Garlic6 cloves
- Bay leaves3
- Oranges2
- Collard greens, shredded fine300 g
- Cooked rice600 g
- Neutral oil2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Boil the salted meat in fresh water for twenty minutes and drain: the last stage of getting the salt out.
Cover the beans with water three fingers above, add the bay, the ribs and the salted meat, and simmer for an hour and a half.
Add the belly and the sausage and give it another hour. The beans should be collapsing and the liquid thickening on its own.
Fry the onion and garlic until golden, add a ladle of beans, mash them and return it all to the pot. That thickens the stew and deepens it.
Fry the greens over a high flame for two minutes with garlic — they should stay bright green and crisp.
Serve the beans and meat with the rice, greens and orange segments alongside. Everyone builds their own plate.
