Feijoada à Brasileira

Ingredients

• 2 lb dried black beans
• 4 smoked Portuguese sausages ((or chorizo))
• 14 oz. salted pork ribs
• 8 oz. smoked pork belly
• 8 oz. dried beef
• 14 oz. beef shank
• 2 yellow onions (, grated)
• 6 cloves garlic (, pressed)
• 5 bay leaves
• 3 tablespoons olive oil
• Salt
• Black pepper ((or or white pepper, freshly ground))
• 3 quarts water
• 24 oz. cassava flour
• 1/2 yellow onion (, chopped)
• 8 cloves garlic (, chopped)
• 1/2 cup salted butter
• 3 green cabbages (, finely chopped)
• 3 tablespoons unsalted butter
• 3 cups long grain white rice
• 3 oranges
• Salt
• Pepper
• Cast iron pot ((or heavy-bottomed))
• Large frying pan with high sides

Instructions

1. 1

   --- Feijoada ---

2. 2

   The day before, soak the black beans in cold water and desalinate the pork by letting it soak for 12 hours and changing the water regularly.

3. 3

   In a small frying pan, heat the olive oil and brown the garlic over medium heat, without burning it, for one minute. Set aside.

4. 4

   Rinse and drain the black beans and pork well, then place them in a cast iron or heavy-bottomed pot.

5. 5

   Add the rest of the ingredients needed for the feijoada (except the salt), then add 3 quarts (liters) of water and the bay leaves and bring to the boil over high heat.

6. 6

   Then lower the heat and simmer uncovered for 1 hour or until the pork belly and sausages are cooked through.

7. 7

   Remove the pork belly and sausages and set aside. Then, cover and let the rest simmer over low to medium heat for 2 hours, adding water if necessary.

8. 8

   Once the feijoada is ready, add the reserved garlic with its oil.

9. 9

   Add the sausages and belly to the preparation.

10. 10

    --- Accompaniments ---

11. 11

    Cook the rice according to the instructions on its packaging.

12. 12

    Heat the unsalted butter in a Dutch oven and brown half the garlic for a few seconds.

13. 13

    Then add the green cabbages, salt and pepper and cook for 15 minutes over medium heat and covered, stirring very frequently.

14. 14

    Prepare the farofa by heating the salted butter and garlic until browned in a large frying pan with high sides before adding the cassava flour. Once the flour begins to brown slightly, remove from the heat and set aside.

15. 15

    Slice the oranges into thin slices.

16. 16

    The feijoada is ready to be enjoyed with its accompaniments.