Feijoada (Black Bean Stew)

Ingredients

• about 450 g Dried Black Beans
• about 225 g Smoked Sausage (Andouille or similar)
• about 225 g Smoked Pork Ribs
• 4 slices Bacon, diced
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 2 Bay Leaves
• 1 Orange, quartered
• 8 cups Water
• to taste Salt
• to taste 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 cold water. Let soak overnight. Alternatively, use the quick-soak method: place the about 450 g dried black beans in a large pot, cover with water, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour. Whichever method you use, drain the beans and rinse them thoroughly.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 4 slices of bacon, diced, and cook, stirring occasionally, until the bacon is crispy, about 5-7 minutes. Use a slotted spoon to remove the crispy bacon and set it aside on a plate lined with paper towels, leaving the rendered bacon fat in the pot.
3. 3Add the 1 large onion, chopped, to the pot with the bacon fat. Cook over medium heat (176.7°C / 175°C), stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the 4 cloves of garlic, minced, and cook, stirring constantly, until fragrant, about 1 minute more.
4. 4Add the drained and rinsed about 450 g black beans, the about 225 g smoked sausage (cut into 2.54 cm pieces), the about 225 g smoked pork ribs (cut into 5.08-7.62 cm pieces), the 2 bay leaves, the 4 orange quarters, and the 8 cups of water to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and simmer gently for 1.5 to 2 hours, or until the beans are tender and the meats are cooked through. The internal temperature of the meats should reach at least 74°C.
5. 5Carefully remove and discard the 2 bay leaves and the 4 orange quarters from the pot. To thicken the stew, use the back of a spoon to gently press some of the about 450 g black beans against the side of the pot, breaking them up slightly. Stir the mashed beans back into the stew.
6. 6Season the feijoada with salt and black pepper to your preference. Serve the feijoada hot, topped with the reserved crispy bacon. It is traditionally served with white rice, collard greens, and farofa.

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