Feijoada (Black Bean Stew) with Cassava Flour Crumble

Instructions

1. 1The night before, place the about 450 g dried black beans in a large bowl and cover with plenty of cold water. Let them soak overnight.
2. 2Drain the soaked about 450 g black beans and put them into a large, heavy-bottomed pot. Add the about 225 g smoked sausage, about 225 g smoked pork ribs, 4 slices diced bacon, 1 large chopped onion, 4 cloves minced garlic, 2 bay leaves, and the 1 quartered orange.
3. 3Cover all the ingredients in the pot with water, ensuring they are submerged by at least 5.08 cm. Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 2 to 3 hours. The beans should be very tender, and the meats should be easily pierced with a fork. The stew should have thickened slightly.
4. 4Carefully remove and discard the 2 bay leaves and the 1 quartered orange from the pot. Stir the stew gently.
5. 5To prepare the crumble, combine the 0.5 cup cassava flour and 0.25 tsp salt in a medium bowl. Add the 0.25 cup cold, cubed butter. Use your fingertips or a pastry blender to rub or cut the butter into the flour mixture until it resembles coarse crumbs. Do not overwork the dough.
6. 6Sprinkle the prepared cassava flour crumble evenly over the top of the feijoada in the pot. Cover the pot again and continue to simmer for another 15 minutes, allowing the crumble to steam and soften slightly.
7. 7Taste the feijoada and add the 1 tsp salt and 0.5 tsp black pepper as needed. Stir well to combine.
8. 8Serve the feijoada hot. It is traditionally served with rice, collard greens, and orange slices.

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