Feijoada

Attrezzatura

• Very large heavy pot (at least 8 l)
• Two large bowls for soaking
• Large frying pan
• Medium saucepan with a lid for the rice
• Wide pan or wok for the couve
• Potato masher or fork

Prima di iniziare

1. The day before, put the beans and the carne seca in separate bowls of cold water.
2. Cut the bacon, slice the linguiça and separate the ribs.
3. Chop all the onions and crush or slice all the garlic, keeping each part's portion apart.
4. Roll the collard leaves into a tight cigar and cut into ribbons as thin as possible, 1–2 mm.

Procedimento

1. 1

   Soak beans and carne seca

   500 g dried black beans300 g carne seca

   Soak the beans and the carne seca in separate bowls of cold water in the fridge for 12 hours. Change the water of the carne seca 3 times.

   È pronto quando The beans have doubled in size with smooth, unwrinkled skins; a sliver of carne seca tastes pleasantly salty, not harsh.

   Consiglio Skipping the desalting is the most common reason a feijoada is too salty to eat.
2. 2

   Blanch the carne seca

   300 g carne seca

   Drain the carne seca, cover with fresh water in the large pot and simmer over medium heat for 30 minutes. Drain and discard the water.

   È pronto quando The meat has softened slightly and the foam on the water has stopped forming.

   Avvia il timer da 30 min
3. 3

   Start the beans

   500 g dried black beans3 l water3 foglie bay leaves

   Drain the beans and put them in the pot with the carne seca, the bay leaves and the water. Bring to the boil over high heat, then simmer over medium-low heat, partly covered, for 1 hour.

   È pronto quando The beans are starting to soften but still hold a firm centre, and the liquid is turning inky purple.

   Avvia il timer da 1 h
4. 4

   Brown the pork

   2 cucchiaio vegetable oil150 g smoked bacon300 g linguiça calabresa500 g smoked pork ribs

   Meanwhile, heat the oil in the frying pan over medium-high heat. Brown the bacon, then the linguiça, then the ribs, in turn, for about 10 minutes in total.

   È pronto quando The bacon fat has rendered and everything is browned at the edges; the pan smells smoky.

   Avvia il timer da 10 min
5. 5

   Fry the aromatics

   300 g onions6 spicchi garlic

   Lower the heat to medium and fry the onions in the pork fat for 6 minutes, then add the garlic for 1 minute.

   È pronto quando The onions are soft and golden and the garlic is fragrant but not brown.

   Avvia il timer da 7 min
6. 6

   Simmer long and slow

   150 g smoked bacon300 g linguiça calabresa500 g smoked pork ribs300 g onions6 spicchi garlic1 cucchiaino black pepper300 g carne seca500 g dried black beans

   Add the browned meats, onions and garlic to the beans with the pepper. Simmer over low heat, partly covered, for 1 hour 30 minutes, stirring every 15 minutes and adding hot water if the beans show above the liquid.

   È pronto quando The rib meat pulls easily away from the bones and the beans are completely creamy inside.

   Consiglio Stir right to the bottom: beans catch and burn easily once the broth thickens.

   Avvia il timer da 1 h 30 min
7. 7

   Thicken the broth

   500 g dried black beans

   Scoop out a ladle of beans with a little liquid, mash them to a paste and stir it back into the pot.

   È pronto quando The broth becomes visibly thicker and velvety, dark and glossy.
8. 8

   Season and finish

   q.b. salt

   Taste and add salt only if needed. Simmer uncovered over low heat for 30 more minutes. Remove the bay leaves.

   È pronto quando The broth coats a spoon thickly and the flavour is deep, smoky and savoury.

   Avvia il timer da 30 min
9. 9

   Cook the rice

   500 g long-grain white rice2 cucchiaio vegetable oil75 g onion2 spicchi garlic8 g fine salt1 l boiling water

   Heat the oil in the saucepan over medium heat and fry the onion and garlic for 2 minutes. Stir in the rice for 1 minute, add the boiling water and salt, cover and cook over low heat for 16–18 minutes.

   È pronto quando All the water is absorbed, small steam holes dot the surface and the grains are separate and tender.

   Consiglio Leave the lid on for 5 minutes off the heat before fluffing.

   Avvia il timer da 18 min
10. 10

    Make the farofa

    250 g toasted manioc flour50 g butter150 g onion2 g fine salt

    Melt the butter in the frying pan over medium heat and cook the onion for 5 minutes. Add the manioc flour and salt and stir for 3 minutes.

    È pronto quando The flour is evenly coated, lightly golden and smells toasted; it feels like dry, loose sand.

    Avvia il timer da 8 min
11. 11

    Sauté the couve

    400 g collard greens2 cucchiaio olive oil3 spicchi garlic3 g fine salt

    Just before serving, heat the olive oil in the wide pan over high heat, add the garlic for 20 seconds, then the collard ribbons and salt. Toss for 2–3 minutes.

    È pronto quando The greens are bright emerald, just wilted and still slightly crisp.

    Consiglio Overcooked couve turns olive-grey and soggy. Cook it last and fast.

    Avvia il timer da 3 min
12. 12

    Serve

    3 oranges

    Bring the feijoada to the table in its pot with the rice, couve, farofa and orange slices alongside.

    È pronto quando The stew is steaming and thick, the couve bright green and the farofa dry and crumbly.

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