Brazilian Black Bean Stew (Feijoada)

Ingredients

• about 450 g Dried Black Beans
• about 450 g Smoked Sausage (e.g., Andouille)
• about 450 g Beef Chuck
• 1 large Onion
• 4 cloves Garlic
• 2 leaves Bay Leaves
• 1 whole Orange
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1The night before, place the about 450 g dried black beans in a large bowl and cover with at least 7.62 cm of water. Let them soak for at least 6 hours or overnight. Drain the beans and rinse them well.
2. 2Cut the about 450 g beef chuck into 2.54 cm cubes. Cut the about 450 g smoked sausage into 2.54 cm thick slices.
3. 3Peel and finely chop the 1 large onion. Peel and mince the 4 cloves garlic.
4. 4Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C / 190°C). Add the cubed beef chuck and brown it on all sides, about 5-7 minutes total. Remove the beef from the pot and set it aside on a plate.
5. 5Add the chopped onion to the same pot and cook, stirring occasionally, until it is softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute more.
6. 6Return the browned beef to the pot. Add the drained black beans, the sliced smoked sausage, 2 bay leaves, the whole orange (cut in half), 1 tsp salt, and 0.5 tsp black pepper. Pour in 8 cups of water, ensuring everything is submerged.
7. 7Bring the mixture to a rolling boil over high heat (100°C / 100°C). Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for 1.5 hours, or until the beans are very tender and the beef is easily shredded with a fork. Stir occasionally to prevent sticking.
8. 8Carefully remove and discard the 2 bay leaves and the 2 orange halves from the pot. To thicken the stew, use the back of a spoon to gently mash some of the beans against the side of the pot. Stir well to combine.

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