Prep 24 hrs
Cook 2 hrs
- 8 cups dried black beans
- 3 lbs carne seca (Brazilian salted cured beef)
- 2 lbs sweet sausage (I use Portuguese choriço when available)
- 2 lbs baby back ribs
- 2 bay leaves
- 1 large onion
- 2 cloves garlic
- 3 tablespoons olive oil
- The night before, soak the beans in a large bowl with water to cover at least 3-4 inches.
- Soak the carne seca in water to cover.
- The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches.
- Bring the beans to a boil in medium heat.
- Meanwhile, cut the carne seca into 1-inch pieces.
- Cut the sausage into 1-inch pieces.
- (When I use the Portuguese sausage I usually prick it with a fork and simmer it for ten minutes in enough water to cover; then I cut it.) Cut the ribs into 2-rib sections.
- Add the carne seca, sausage, ribs and bay leaves to the beans.
- Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours), stirring from time to time, adding water as necessary to keep beans covered.
- Keep an eye on the beans so they don't burn at the bottom!
- Chop the onion and garlic.
- Heat the olive oil in a cast iron skillet over medium heat.
- Add the onion and garlic and cook until golden brown.
- Add two ladlefuls of beans and mash them.
- Put this back into the pot.
- It will thicken and season the beans.
- Continue to simmer gently for at least another hour, adding water as necessary.
- A good feijoada should have a creamy consistency when done.
- Remove the bay leaves.
- Some people take the meats out at this point and serve them separately on a platter.
- I like to leave them in with the beans, it keeps them hot.
- Serve the feijoada and garnishes in ceramic bowls and platters, it will add a touch of authenticity!
- To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top.
- Arrange oranges and couve around the sides.
- Sprinkle the beans and couve with farofa and add a spoonful of sauce to the side.