📖 Instructions

1. The night before, place the dried black beans in a large bowl. Cover with plenty of cold water – they'll expand a lot!
2. Drain the beans and transfer them to a large, heavy-bottomed pot. Add enough fresh water to cover the beans by about 2 inches.
3. Bring the water to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beans are tender but not mushy. Stir occasionally to prevent sticking.
4. While the beans are cooking, prepare the meats. If using salted beef or pork, soak them in cold water for several hours, changing the water frequently, to reduce the saltiness. This step is crucial to avoid an overly salty dish.
5. In a separate large skillet or pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, reserving the rendered bacon fat in the skillet.
6. Add the chopped onions and garlic to the skillet with the bacon fat. Sauté until they are softened and fragrant, about 5-7 minutes. This aromatic base is essential for building flavor.
7. Add the smoked sausage, dried beef, and any other pork cuts (such as smoked ribs, or hocks) to the skillet with the onions and garlic. Brown the meats on all sides to develop a rich, caramelized flavor. This browning process adds depth to the feijoada.
8. Transfer the browned meats to the pot with the black beans. Stir well to combine.
9. Add the bay leaves, smoked paprika, cumin, and black pepper to the pot. These spices will infuse the feijoada with a warm, smoky flavor. If using, add a splash of cachaça (Brazilian rum) for added authenticity.
10. If needed, add more water to the pot so that the beans and meats are just covered. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for another hour, or until the meats are very tender and the flavors have melded together beautifully. Stir occasionally to prevent sticking.
11. About 30 minutes before serving, taste the feijoada and adjust the seasoning as needed. Add salt if necessary, but be cautious, as the meats may still be salty. Remove the bay leaves before serving.
12. To serve, ladle the feijoada into bowls and garnish with fresh cilantro or parsley, if desired. Serve with white rice, collard greens (couve), farofa (toasted cassava flour), and orange slices. These accompaniments complement the richness of the stew and offer a variety of textures and flavors.