Feijoada

🔥 Prep

• Rinse the 500 g black beans and soak them in water for at least 8 hours or overnight; then drain and rinse again.
• Cut the 200 g bacon into 1‑cm dice.
• Trim excess fat from the 500 g pork ribs and cut them into 2‑cm pieces.
• Slice the 300 g sausage into ½‑cm rounds.
• Peel and mince the 4 pcs garlic cloves.
• Peel and finely chop the 2 pcs onions.
• Rinse the 2 pcs bay leaves.
• Measure out the 2 tsp salt.

🔥 Cook

• 1. Heat a large heavy‑bottomed pot over medium heat and add the diced bacon; cook until rendered, about 3‑4 minutes.
• 2. Add the pork rib pieces to the pot and brown them on all sides, about 5‑6 minutes over medium‑high heat.
• 3. Stir in the sausage rounds and sauté for 2 minutes until lightly browned.
• 4. Stir in the chopped onion and minced garlic; sauté over medium heat for 3‑4 minutes until translucent and fragrant.
• 5. Stir in the soaked black beans, then add enough water to cover the ingredients by about 2 cm (approximately 1.5 L). Add the 2 bay leaves and the measured 2 tsp salt.
• 6. Bring the mixture to a boil over high heat, then reduce to a gentle simmer (low heat) and cover partially.
• 7. Simmer the feijoada for 1 hour 30 minutes to 2 hours, stirring occasionally and adding more water if needed to keep the beans submerged.
• 8. Taste and adjust seasoning with additional salt if required; remove the bay leaves.
• 9. Let the feijoada rest for 5 minutes off the heat before serving.

🔥 Serve

• Spoon the feijoada into deep bowls, garnishing with fresh orange slices and chopped cilantro if desired.
• Serve alongside white rice, farofa (toasted cassava flour), and sliced sautéed collard greens (couve).
• Offer hot sauce or sliced chili peppers on the side for extra heat.
• Accompany with a cold Brazilian beer or a caipirinha for an authentic experience.