Rio de Janeiro Feijoada 🫘

Name: Rio de Janeiro Feijoada
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 2-4 servings
Cuisine: Brazilian
Ingredients: 500 g dried black beans; 300 g pork ribs, chopped; 200 g smoked sausage (calabresa), sliced; 150 g salted pork loin (pernil salgado), soaked and desalted; 150 g dried beef jerky, soaked and rinsed; 100 g bacon, diced; 1 pig ear or trotter, optional and traditional; 2 bay leaves; 5 garlic cloves, minced; 1 large onion, chopped; 2 tbsp olive oil; 1 orange, sliced for serving; 1 bunch kale (couve), stems removed, sliced; 2 cups cassava flour (farofa); butter, salt and pepper; white rice to serve

Black beans braised with smoked and salted pork into a glossy, garlic-scented pot — Brazil's Saturday dish, served with rice, orange, kale and farofa that soak up the broth.

Rio de Janeiro Brazilian ⏱ 150 min Medium

Method

1

Pick through the beans, soak overnight with the bay. Soak the salted meats separately, changing the water twice.
2

Next day, drain everything. Cover beans with 2.5 L fresh water, add ribs, trotter and bay; simmer 50 minutes until beans start to split.
3

Add the soaked dried beef, salted loin and sausage; cook another 40 minutes, skimming, until the broth thickens and darkens.
4

Fry bacon in its own fat, add onion and garlic, cook to golden; pour the frying spoonfuls (including a ladle of bean broth, mashed) back into the pot. Simmer 20 minutes more — the broth should coat a spoon like velvet.
5

Meanwhile sauté the sliced kale in garlic and olive oil until just wilted; toast cassava flour in butter with a pinch of salt until sandy-gold.
6

Serve the feijoada over white rice with kale, orange slices, farofa and a pepper-sauce bottle on the table. The orange cuts the fat; that is not garnish, it is engineering.

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Rio de Janeiro Feijoada 🫘

Method

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