Feijoada(Brazilian Black Beans)

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READY IN: 26hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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