Feijoada (Black Bean Stew)

Ingredients

• 1 lb Black Beans, dried
• 0.5 lb Smoked Sausage (Andouille or similar)
• 1 lb Beef Short Ribs
• 4 slices Bacon, diced
• 1 large Onion, chopped
• 6 cloves Garlic, minced
• 2 Bay Leaves
• 1 Orange, quartered
• 8 cups Chicken Broth
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 6 cups White Rice, cooked
• 1 cup Farofa (Toasted Cassava Flour)
• 6 cups Collard Greens, sauteed

Instructions

1. 1The night before or at least 4 hours ahead, place the 1 lb black beans in a large bowl and cover with plenty of cold water. Let them soak. After soaking, drain the beans and rinse them well under cold running water.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 4 slices of bacon, diced, and cook, stirring occasionally, until the bacon is crispy and has rendered its fat, about 5-8 minutes. Use a slotted spoon to remove the crispy bacon pieces and set them aside on a plate lined with paper towels. Leave the rendered bacon fat in the pot.
3. 3Increase the heat to medium-high (375°F / 190°C). Add the 0.5 lb smoked sausage and 1 lb beef short ribs to the hot bacon fat in the pot. Sear the meats on all sides until they are nicely browned, about 3-5 minutes per side. Remove the browned meats from the pot and set them aside with the bacon.
4. 4Reduce the heat to medium (350°F / 175°C). Add the 1 large onion, chopped, and 6 cloves garlic, minced, to the pot. Cook, stirring frequently, until the onion is softened and translucent, about 5 minutes. Do not let the garlic burn.
5. 5Add the drained 1 lb black beans, the browned 0.5 lb smoked sausage, the browned 1 lb beef short ribs, 2 bay leaves, 1 orange, quartered, and 8 cups chicken broth to the pot. Stir everything together. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 2 hours, or until the beans are very tender and the meats are easily shredded with a fork.
6. 6Carefully remove and discard the 2 bay leaves and the 1 orange, quartered, from the pot. Stir the stew well. Taste the stew and add 1 tsp salt and 0.5 tsp black pepper as needed to enhance the flavors.
7. 7Serve the feijoada hot. Ladle the stew into bowls and accompany each serving with 1 cup of the cooked 6 cups white rice, 1 cup of farofa, and 6 cups of sautéed collard greens. Sprinkle the reserved crispy bacon over the top of each bowl.

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