1
StepThe night before, soak the beans in plenty of cold water at room temperature, and soak the carne seca and smoked ribs separately in the fridge in cold water, changing it three or four times.
Main Dishes
Feijoada
Black beans stewed for hours with salted and smoked pork until the broth turns thick and almost black. The salted cuts need an overnight soak, and the whole pot is better made a day ahead. Served with rice, garlicky collard greens, farofa and orange to cut through the fat.
210 min
Prep: 30 / Cook: 180
8
servings
Hard
Difficulty
4.6
8 Ratings
Ingredients
- 800 g black bean
- 400 g carne seca
- 500 g smoked pork rib
- 400 g pork shoulder
- 250 g paio sausage
- 150 g smoked bacon
- 2 pieces onion
- 8 cloves garlic
- 3 pieces bay leaf
- 1 piece orange
- 2 tbsp olive oil
- 0 salt
- 0 black pepper
To serve
- 300 g collard green
- 150 g cassava flour
- 2 pieces orange
- 400 g white rice
Preparation
7 Steps
2
StepDrain the salted meats, cut them into large chunks, cover with fresh water and boil for 10 minutes. Discard that water. Drain the beans and put them in a large heavy pot with 3 litres of fresh water, the bay leaves and the blanched meats.
3
StepBring to a boil, skim the grey foam off the surface, then simmer partly covered for about 90 minutes, topping up with hot water so the beans stay just submerged, until the beans are soft but still whole.
4
StepAdd the pork shoulder in chunks, the paio cut into thick rounds and the diced bacon, and simmer for another 45 minutes until the shoulder pulls apart under a spoon.
5
StepFry the chopped onion and garlic in the olive oil until soft and golden, then ladle in a cup of the cooked beans and mash them in the pan to a paste. Stir this back into the pot; it thickens the broth and darkens it.
6
StepAdd a squeeze of orange juice and a strip of peel, simmer uncovered for a final 30 minutes until the liquid coats a spoon, then fish out the peel and season with salt and pepper. Rest at least 30 minutes, or cool and reheat the next day.
7
StepShred the collard greens into fine ribbons and stir-fry in oil with garlic for 2 minutes so they stay bright. Toast the cassava flour in butter until sandy and golden for the farofa, and serve everything with rice and orange segments.
Chef's Tip
Desalt the carne seca overnight in the fridge in several changes of cold water, then blanch it once in fresh water before it goes near the beans, or the finished stew will be inedibly salty. Add nothing salty at the start and only season at the very end, once the pork has given up everything it has.
Comments (4)
mashing a cup of beans back in thickened it exactly like you said
could not find paio so used a smoked chorizo, close enough
how many water changes for the carne seca? mine was still very salty
four changes overnight plus the ten minute blanch. if it is a thick piece, cut it up first.
made it a day ahead as suggested and it was noticeably better reheated