Feijoada

Ingredients

• 1 cup dried black beans
• 1 lb pork shoulder
• 8 oz smoked sausage
• 1 medium onion
• 3 cloves garlic
• 2 leaves bay leaf
• 1 medium orange
• 4 cups collard greens

Instructions

1. 1

   Soak the 1 cup black beans in water overnight, or quick-soak by boiling 2 minutes and resting 1 hour. Drain and set aside.

2. 2

   Cut the 1 lb pork shoulder into 1-inch chunks and slice the 8 oz sausage. Season pork with salt and pepper.

3. 3

   In a large pot, brown the pork over medium-high heat until browned on all sides, about 8 minutes. Remove and set aside.

4. 4

   In the same pot, sauté the 1 diced onion and 3 minced garlic cloves until soft, about 5 minutes. Add the beans, pork, sausage, 2 bay leaves, and 4 cups water. Bring to a boil, then reduce to a simmer.

5. 5

   Simmer partially covered until beans are tender and pork is falling apart, about 1.5 hours. Add more water if needed; season with salt and pepper.

6. 6

   While stew simmers, slice the 4 cups collard greens into ribbons. Sauté in a skillet with a little oil until wilted, about 5 minutes. Slice the 1 orange into wedges.

7. 7

   Serve the feijoada over cooked white rice, with collard greens and orange wedges on the side.

Tools you’ll need

• Large pot
• Skillet
• Knife
• Cutting board

More recipes like this

• 

  Chawanmushi

  35 min

• 

  Chocolate Fruit Parfait

  10 min

• 

  Cantaloupe with Prosciutto

  10 min

• 

  Macaroni and Meat

  30 min