Feijoada

Ingredients

Instructions

1. 1

   Rinse and trim the pork ribs if needed, slice the sausage, dice the bacon, chop the onion, mince the garlic, slice the collard greens, and peel and cut the orange into thick rounds. Keeping all the mise en place ready is important because this version cooks quickly.

2. 2

   Heat a heavy pot over medium-high heat with the neutral oil. Brown the pork ribs well for 5-6 minutes, turning so they take on color; this builds the base flavor. Add the bacon and cook until it renders, then add the sausage and brown lightly.

3. 3

   Lower the heat to medium. Add the onion and cook until softened and lightly golden, about 4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant, without letting it burn.

4. 4

   Add the cooked black beans, the reserved bean liquid, bay leaves, hot water or stock, salt, black pepper, and the orange rounds. Bring to a boil, then reduce to a lively simmer. Cover partially and cook for 25 minutes, stirring occasionally, until the ribs are tender and the broth is thick and glossy. Lightly mash a few beans against the side of the pot if you want a creamier stew.

5. 5

   While the feijoada simmers, make the rice. Rinse the rice if desired, then heat the oil in a small saucepan over medium heat. Stir in the rice and salt for 1 minute, add the water, bring to a boil, cover, and cook on low for 12 minutes. Turn off the heat and let it stand, covered, for 5 minutes before fluffing.

6. 6

   Cook the collard greens near the end so they stay bright. Heat the oil in a frying pan over medium heat, add the sliced garlic, and cook just until fragrant and barely golden. Add the collard greens and salt, tossing for 2-3 minutes until wilted but still vivid green.

7. 7

   Taste the feijoada and adjust seasoning if needed. Remove the bay leaves and orange rounds if you prefer a cleaner presentation, or leave some orange pieces in the stew for a softer citrus note. Let the stew rest for 5 minutes off the heat so the flavors settle.

8. 8

   Serve the feijoada hot with white rice, the sautéed collard greens, and fresh orange wedges on the side. A spoonful of rice under the stew helps catch the rich bean broth.

Nutrition per serving

Notes

• •Using cooked black beans makes a 60-minute feijoada realistic while still giving authentic flavor.
• •If your pork ribs are especially thick or tough, parboil them for 10 minutes in advance or use smaller rib pieces for faster tenderizing.
• •A heavy pot with a tight-fitting lid helps concentrate the stew and tenderize the meat evenly.
• •Traditional feijoada is often served with farofa and molho de pimenta; you can add them if desired.

Background