FBD

Feijoada Brazilian Black Beans

OtherPorkAdvanced180 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp olive oil
  • 2 cup chopped onions
  • 2 tbsp chopped garlic
  • 2 each bay leaves
  • 1 tsp salt
  • 1 lb chorizo sausage, sliced 1/4 inch thick
  • 1 lb carne seca or salted cured beef, soaked overnight and cubed
  • 1 lb baby back spareribs, cut into individual ribs
  • 1 lb dried black beans
  • 10 cup water
  • 4 cup sautéed collard greens or kale
  • 4 cup cooked white rice
  • 1 each orange, halved and thinly sliced
  • 3 tbsp butter (for farofa)
  • 2 0.5 cup manioc flour (for farofa)

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.