Brazilian Black Bean Stew (Feijoada)

Ingredients

• 500g dried black beans, soaked overnight
• 300g smoked sausage (linguiça or chorizo), sliced
• 200g pork ribs
• 200g smoked pork belly or bacon, cut into chunks
• 1 pig ear and/or trotter (optional but traditional)
• 1 large onion, diced
• 6 cloves garlic, minced
• 3 bay leaves
• 1 tbsp olive oil
• Salt and black pepper
• To serve: steamed white rice, sautéed collard greens, orange slices, farofa (toasted cassava flour)

Instructions

1. 1

   Drain soaked black beans and add to a large pot with fresh water to cover by 2 inches. Bring to a boil, then simmer 30 minutes.

2. 2

   Meanwhile, brown sausage, pork ribs, and pork belly in oil in a skillet. Add to the bean pot.

3. 3

   In the same skillet, cook onion until golden. Add garlic and cook 1 minute. Add to the pot.

4. 4

   Add bay leaves. If using pig ear or trotter, add now.

5. 5

   Simmer uncovered for 1.5-2 hours until beans are very tender and broth is dark and thick. Stir occasionally, adding water if beans become dry.

6. 6

   Season generously with salt and pepper. Remove bay leaves.

7. 7

   Serve over white rice with sautéed collard greens, orange slices, and farofa on the side.