Feijoada

Feijoada is Brazil's national dish, a hearty black bean stew born of Portuguese colonial cooking traditions and African culinary influence. Historically made with offal and cheaper cuts of pork, today it is a celebratory weekend meal eaten with family and friends across the country.

Serves: 6

Ingredients

• 500g (1 lb) dried black beans, soaked overnight
• 300g (10 oz) smoked pork sausage (linguiça), sliced
• 250g (9 oz) smoked bacon or pancetta, diced
• 300g (10 oz) pork ribs, cut into sections
• 1 large onion, diced
• 6 cloves garlic, minced
• 2 bay leaves
• 2 tbsp (30ml) olive oil
• 1 tsp (3g) ground cumin
• Salt and black pepper to taste

To serve:

• 400g (2 cups) long-grain white rice, cooked
• 200g (7 oz) collard greens, thinly sliced and sautéed with garlic
• 4 oranges, peeled and sliced
• Farofa (toasted manioc flour) for scattering

Instructions

1. Drain soaked beans and place in a large heavy pot. Cover with fresh water by 5cm (2 inches). Bring to a boil, then reduce heat and simmer for 45 minutes.
2. Meanwhile, brown pork ribs in olive oil in a skillet over medium-high heat, 4-5 minutes per side. Transfer to the bean pot.
3. In the same skillet, fry bacon and sausage until lightly browned, 5-6 minutes. Add to the bean pot.
4. Sauté onion in remaining fat over medium heat for 5-6 minutes until soft and translucent. Add garlic, cumin, and bay leaves and cook 1 more minute.
5. Stir the onion mixture into the bean pot. Season generously with salt and pepper.
6. Continue simmering everything together for 45-60 minutes, stirring occasionally, until beans are very tender and the broth is thick and rich.
7. Taste and adjust seasoning. Remove bay leaves.
8. Serve in deep bowls alongside rice, sautéed collard greens, orange slices, and farofa.

Cook's Notes: The orange slices are not just garnish — their acidity cuts through the richness of the stew beautifully. Feijoada tastes even better the next day as the flavors deepen. For a more authentic version, include salted pork ear or smoked pork trotter alongside the other meats.