Feijoada (Brazilian black bean & beef stew, halal)

Recipe No.: W-74

InternationalBrazilian240 minServes 8

Feijoada is Brazil's great pot: black beans cooked slowly with pieces of smoked and salted meat, served with rice, braised greens, farofa and orange slices. It is said to have been born in the kitchens of enslaved people who cooked leftover cuts with beans, but historians consider this story disputed and see the dish as closer to European bean stews. In many Brazilian cities people gather around it on Saturdays. Here we cook it with beef and halal sausage instead of the traditional pork.

Origin of the dish: Brazil — A national dish usually served on Saturdays with rice, greens and farofa

Photo: Feijoada à brasileira -02.jpg by Bradleyzm, CC BY-SA 4.0 (Wikimedia Commons)

Ingredients for Feijoada

• 500 gdried black beans, soaked overnight
• 600 gbeef ribs, cut into pieces
• 300 gdried beef (carne seca / charque) or salted beef, desalted by soaking 12 hours
• 300 ghalal smoked beef sausage, sliced into rounds
• 150 gbeef bacon, chopped (optional)
• 2onions, chopped, and 5 cloves garlic
• 3bay leaves and 2 tbsp oil
• about 2.5 litreswater, salt and black pepper to taste
• To serve2 cups cooked white rice
• 500 gcollard greens (couve), finely sliced and sautéed with 3 cloves garlic and 2 tbsp oil
• Farofa: 1½ cups cassava flour, 3 tbsp butter and ½ chopped onion
• orange slices

Method

1. Drain the soaked beans and put them in a large pot with the water and bay leaves.
2. Add the ribs and the soaked dried beef (after changing the water twice), bring to a boil, then lower the heat.
3. Simmer covered for 1½ hours until the beans and meat are tender, skimming the foam and adding hot water as needed.
4. In a pan, brown the bacon and then the sausage for 5 minutes and add to the pot.
5. In the oil, cook the onion until golden, then the garlic for 1 minute; add two ladles of beans and mash them in, then return to the pot to thicken the sauce.
6. Cook 30 more minutes uncovered until thick, and adjust the salt and pepper.
7. For the greens: stir the garlic in the oil for 30 seconds, add the greens and stir 3 minutes. For the farofa: melt the butter, cook the onion 3 minutes, then add the flour and toast for 5 minutes.
8. Serve the feijoada with rice, greens, farofa and orange slices. Halal note: we use beef and halal sausage instead of pork.

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