Feijoada is a hearty and flavorful Brazilian black bean stew made with various cuts of pork and sausage. There are many variations, but here is a classic recipe:

Ingredients:

    1 pound dried black beans (soaked for at least 8 hours)

    2.2 pounds assorted pork (ribs, pork belly, shoulder)

    7 ounces smoked sausage (linguica or paio)

    1 onion, chopped

    4 cloves garlic, minced

    2 bay leaves

    1 orange rind

    1 tablespoon tomato paste

    Salt and pepper to taste

Instructions:

    Soak the beans: Soak the black beans in water for at least 8 hours, or overnight.

    Cook the beans: Drain the beans and place them in a large pot. Add enough water to cover the beans. Add the bay leaves and orange rind. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until the beans are tender.

    Prepare the meat: Cut the pork into bite-sized pieces. Slice the sausage into rounds.

    Sear the meat: Heat oil in a large skillet over medium heat. Add the pork and sear until browned on all sides. Remove from the skillet and set aside.

    Sauté the vegetables: Add the onion and garlic to the skillet and sauté until softened.

    Assemble: Add the cooked beans with their liquid to the skillet. Add the browned pork, sausage, and tomato paste. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until the meats are heated through and the flavors have melded.

    Serve: Serve the feijoada hot with rice, farofa (toasted cassava flour), chopped kale, and orange slices.

Tips: 

    Feijoada is a bit of a fatty dish. If you prefer a leaner version, you can use leaner cuts of pork and remove any excess fat from the top of the pot during cooking.

    Feijoada is even tastier the next day. Make it ahead of time and reheat before serving.

Enjoy!