📖 Instructions

1. The night before, sort through the black beans, discarding any stones or debris. Rinse them thoroughly under cold water. Place the beans in a large bowl and cover with plenty of water, ensuring they are fully submerged. Let them soak overnight (at least 8 hours). This step helps to soften the beans and reduce cooking time.
2. Drain the soaked black beans and place them in a large, heavy-bottomed pot. Add enough fresh water to cover the beans by about 2 inches. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the beans are tender but not mushy. Skim off any foam that rises to the surface during the first 30 minutes of cooking. It's importnat you do this to take away impurities.
3. While the beans are simmering, prepare the meats. In a large frying pan, cook the bacon over medium heat until crispy. Remove the bacon from the pan and set aside, reserving the bacon fat. Cut the smoked sausage and chorizo into 1/2-inch thick slices. Add the sausage and chorizo to the pan with the reserved bacon fat and cook until browned on all sides. Remove the meats from the pan and set aside.
4. In the same frying pan, add the chopped onion and garlic. Sauté over medium heat until softened and fragrant, about 5 minutes. Add the diced bell pepper and cook for another 3 minutes, until slightly tender. Stir in the bay leaves, cumin, smoked paprika, and black pepper. Cook for 1 minute more, stirring constantly, until the spices are fragrant. These spices will give the dish the needed depth.
5. Once the beans are tender, remove about 2 cups of the cooked beans and mash them with a fork or potato masher. This will help to thicken the feijoada. Return the mashed beans to the pot with the whole beans. Add the cooked bacon, sausage, chorizo, and sautéed vegetables to the pot with the beans. Stir well to combine.
6. Bring the feijoada to a simmer over low heat. Cover the pot and cook for at least 2 hours, or up to 4 hours, stirring occasionally to prevent sticking. The longer it simmers, the richer and more flavorful it will become. If the feijoada becomes too thick, add a little water to reach your desired consistency. Season with salt to taste, keeping in mind that some of the meats may already be salty.
7. Before serving, remove the bay leaves. Serve the feijoada hot, accompanied by white rice, collard greens (couve), farofa (toasted cassava flour), and orange slices. A dollop of hot sauce or a sprinkle of fresh cilantro can also be added for extra flavor. This is how you eat it in the Rio de Janeiro
8. Enjoy the rich, savory flavors of your homemade feijoada!