Feijoada
The black bean stew with pork, Rio de Janeiro’s Saturday dish. It’s served with rice, sautéed greens, farofa and orange.
Ingredients
- 1 kg black beans (soaked overnight)
- 300 g salted or smoked pork ribs
- 300 g pork belly
- 2 chorizos or linguiça sausages
- 300 g carne seca (dried beef) or lacón
- 2 onions and 6 garlic cloves
- 3 bay leaves
- Rice, collard greens (couve), farofa and orange to serve
How to make it at home
- If you’re using salted meats, soak them in water the night before.
- Simmer the beans with the bay leaves and the tougher meats (ribs, lacón) for about 2 hours.
- Fry the onion and garlic with the diced pork belly and add it to the pot with the sausages.
- Simmer for 1 more hour, until the broth thickens. Mash a ladleful of beans and return it to thicken.
- Serve with white rice, greens sautéed with garlic, farofa (toasted cassava flour) and orange wedges.
The trick: The orange isn’t decoration: it cuts through the richness of the stew.