by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand2.2 pounds dry Black beans or pre-cooked canned Ask a question about this ingredient
1 pound veal – best not lean Ask a question about this ingredient
1 1/2 pound pork ribs Ask a question about this ingredient
1/2 pound smoked bacon Ask a question about this ingredient
1 chourizo Ask a question about this ingredient
2 tablespoons vegetable oil Ask a question about this ingredient
2 medium onions, finely chopped Ask a question about this ingredient
4 garlics, finely chopped (green inside part removed Ask a question about this ingredient
3 dry bay leaves Ask a question about this ingredient
1 fresh orange whole, with skin, washed very well Ask a question about this ingredient
1 orange – juice freshly squeezed and strained Ask a question about this ingredient
1 dry chilli or more (optional) Ask a question about this ingredient
salt Ask a question about this ingredient
4 fresh oranges peeled to the fruit (don’t leave any white membrane) and cut in slices crosswise Ask a question about this ingredient
Cooked long grain white rice Ask a question about this ingredient
1 bunch kale or collard greens Ask a question about this ingredient
2 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
1 garlic chopped finely (green inner part removed) Ask a question about this ingredient
For dry black beans: clean them and discard any stones or debris. Wash them thoroughly in a colander under running cold water and put in a large bowl, double the size of the beans. Cover with cold water 3 inches above beans and let reconstitute overnight
Ask a question about this stepThe following day, cook the black beans in their soaking water (the water will be dark but is clean), add the bay leaves and bring to a boil. Do not add any salt to the water. Stir, cover with a lid and lower heat to minimum allowing to simmer for about 30 to 40 minutes, until tender.
Ask a question about this stepCut veal in medium cubes, cut the pork ribs leaving each piece with 2 ribs attached. Remove the hard skin from the smoked bacon and dice in small pieces.
Ask a question about this stepIn another pot, large enough to cook the beans and the meat together, add the oil and fry the bacon until light golden brown. Add the onions and sauté for 2 minutes until onion becomes transparent. Add 1 chilli (optional), the chopped garlic and fry for 1 minute. Add the black beans and their cooking water. Mix and bring to a boil.
Ask a question about this stepAdd the veal, the pork ribs, the whole chourizo skin on and 1 whole orange, previously very well washed. Stir to mix everything well, season with salt and bring to a boil.
Ask a question about this stepLower the heat, cover with lid and allow to simmer until meat is tender, almost falling of the bone, about another 45 minutes (depends on the quality of meat). The stewed beans need sauce so add boiling water and adjust salt whenever necessary. Stir once in a while so beans don’t stick to the bottom of the pan and burn.
Ask a question about this stepWhen meats are cooked, discard the whole orange and bay leaves. Cut the chourizo in slices and add back to the beans. Add the juice of one orange and check seasoning.
Ask a question about this stepFor the sautéed greens: Rinse leaves very well, pat dry, cut and discard any thick fibrous part of the stems. Stack leaves together and roll them into a cylinder lengthwise. Slice crosswise into very thin strips.
Ask a question about this stepIn a sautée pan, add the olive oil and garlic. When it starts to sizzle add the greens and sautée for 3 minutes stirring constantly. Set aside and keep warm.
Ask a question about this stepTo serve: Put the bean stew in a deep bowl with all the meats and serve using a laddle. Serve with white rice, the sautéed greens and the orange slices.
Ask a question about this stepGoes well with cold beer or a real Brazilian Caipirinha with lime and Cachaça.
Ask a question about this stepIf using pre-cooked black beans skip steps 1 and 2 but make sure you add enough water so the bean stew has enough liquid to cook meats.
Ask a question about this stepNote: You don't ned to use stock to make this bean stew as the bacon and meats have enough taste.
Ask a question about this stepIt is indeed, you're right. I always make it so it has a lot of sauce!
I ate this bean stew in brazil and loved it -- so excited to have the recipe. thanks!
I love this dish. I need to remind myself to make it again sometime.
I need to post the other ingredients that go with eat - Farofa is very good with it. And obviously if you make it drinking a Caipirinha, then you'll be sure it comes out brilliant.
This looks really pretty! And yummy too!
It is really good, I promise.
Nozlee is the Assistant Editor of Food52.
Oh!! The first time I ate feijoada, I was in love with it. Love it over some rice. Thanks for the recipe!