Feijoada

Ingredients

• 500 g black beans
• 600 g pork shoulder
• 250 g smoked sausage
• 150 g bacon
• 2 medium onion
• 6 cloves garlic
• 3 whole bay leaf
• 400 g kale
• 2 whole orange
• 30 ml olive oil
• 400 g white rice
• 80 g cassava flour

Steps

1. Soak black beans overnight in cold water; drain.
2. In a heavy pot, render diced bacon until crisp; add pork shoulder chunks and brown on all sides.
3. Add sliced smoked sausage and cook 3 minutes more.
4. Stir in chopped onion, minced garlic, and bay leaves; cook until onion softens.
5. Add the soaked beans and enough water to cover by 5cm.
6. Bring to a boil, then reduce and simmer covered 2 hours, stirring occasionally and adding water if it drops below the beans.
7. Uncover the last 20 minutes to thicken the sauce; season with salt and pepper.
8. Meanwhile, sauté sliced kale in olive oil with garlic until wilted.
9. Serve the feijoada in bowls over white rice, with the sautéed kale, orange segments, and a scatter of farofa (toasted cassava flour).

Tips

• Traditional feijoada uses smoky cuts like pork ribs and cured tongue — mix and match what you can find.
• The orange is not a garnish — it cuts the richness of the beans and pork.