Feijoada Brazilian Black Beans

Instructions

1. 1

   Soak the carne seca in cold water overnight. Drain before using.

2. 2

   In a large heavy-bottomed saucepan over medium heat, heat the oil. Add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Sauté for 5 minutes.

3. 3

   Add the chorizo and cook for 4 minutes. Add the cubed beef, spareribs, black beans, and water. Bring to a boil, reduce to medium-low, and simmer until the beans are tender, about 2½ hours. Add water as needed to keep the beans covered.

4. 4

   Using the back of a ladle, mash 1/4 of the beans to thicken the stew. Re-season with salt and pepper.

5. 5

   For the farofa: In a large sauté pan, melt the butter over medium heat. Stir in the manioc flour and season with salt. Cook, stirring constantly, until golden and toasted, about 5 minutes.

6. 6

   To serve, spoon sautéed greens and white rice onto each plate. Top with the feijoada. Shake Brazilian hot sauce over the plate. Garnish with orange slices and farofa.