Feijoada

Equipment

• 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

Before you start

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.

Method

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.

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

   Tip 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.

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

   Start 30 min timer
3. 3

   Start the beans

   500 g dried black beans3 l water3 leaves 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.

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

   Start 1 h timer
4. 4

   Brown the pork

   2 tbsp 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.

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

   Start 10 min timer
5. 5

   Fry the aromatics

   300 g onions6 cloves garlic

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

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

   Start 7 min timer
6. 6

   Simmer long and slow

   150 g smoked bacon300 g linguiça calabresa500 g smoked pork ribs300 g onions6 cloves garlic1 tsp 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.

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

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

   Start 1 h 30 min timer
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.

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

   Season and finish

   to taste salt

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

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

   Start 30 min timer
9. 9

   Cook the rice

   500 g long-grain white rice2 tbsp vegetable oil75 g onion2 cloves 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.

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

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

   Start 18 min timer
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.

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

    Start 8 min timer
11. 11

    Sauté the couve

    400 g collard greens2 tbsp olive oil3 cloves 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.

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

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

    Start 3 min timer
12. 12

    Serve

    3 oranges

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

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

Common mistakes

Variations