Feijoada

調理器具

• 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

始める前に

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.

作り方

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.

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

   コツ 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.

   目安 The meat has softened slightly and the foam on the water has stopped forming.

   30分のタイマーを開始
3. 3

   Start the beans

   500 g dried black beans3 L water3 枚 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.

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

   1 時間のタイマーを開始
4. 4

   Brown the pork

   大さじ2 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.

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

   10分のタイマーを開始
5. 5

   Fry the aromatics

   300 g onions6 かけ garlic

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

   目安 The onions are soft and golden and the garlic is fragrant but not brown.

   7分のタイマーを開始
6. 6

   Simmer long and slow

   150 g smoked bacon300 g linguiça calabresa500 g smoked pork ribs300 g onions6 かけ garlic小さじ1 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.

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

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

   1 時間 30 分のタイマーを開始
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.

   目安 The broth becomes visibly thicker and velvety, dark and glossy.
8. 8

   Season and finish

   適量 salt

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

   目安 The broth coats a spoon thickly and the flavour is deep, smoky and savoury.

   30分のタイマーを開始
9. 9

   Cook the rice

   500 g long-grain white rice大さじ2 vegetable oil75 g onion2 かけ 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.

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

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

   18分のタイマーを開始
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.

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

    8分のタイマーを開始
11. 11

    Sauté the couve

    400 g collard greens大さじ2 olive oil3 かけ 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.

    目安 The greens are bright emerald, just wilted and still slightly crisp.

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

    3分のタイマーを開始
12. 12

    Serve

    3 oranges

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

    目安 The stew is steaming and thick, the couve bright green and the farofa dry and crumbly.

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