⏳ Yield & Time

Yield: 4 servings

Preparation Time: 60 minutes

Cook Time: 180 minutes

Total Time: 240 minutes

🍽 Ingredients

• 1 cup Dried black beans
• 4 oz Smoked chorizo sausage
• 4 oz Smoked bacon
• 4 oz Smoked sausage
• 8 oz Beef chuck
• 8 oz Pork shoulder
• 8 oz Pork ribs
• 1 medium Onion, chopped
• 4 Garlic cloves, minced
• 2 Bay leaves
• 1 Orange, sliced
• 1/2 cup Orange juice
• 8 cups Water
• 1 tablespoon Olive oil
• to taste Salt and pepper

📖 Instructions

1. First things first, darlings: Rinse your dried black beans thoroughly under cold water. This little step makes a BIG difference in the final flavor, trust me. Then, place them in a large bowl, cover with plenty of fresh water, and let them soak for at least 6 hours, or even overnight. You know, give those beans some quality time to plump up!
2. Once the beans are plump and happy, drain them completely. Now, grab your large pot or Dutch oven—we're about to make some magic happen! Add the soaked beans, along with 8 cups of fresh water. Bring this mixture to a rolling boil, then reduce heat to low, cover the pot, and let it simmer gently for approximately 1 hour, or until the beans are tender but not mushy. Patience, my friend, patience. Good things take time, just like a good feijoada!
3. While your beans are simmering away, let's prep the star players of this show: the meats! Chop your smoked meats—such as chorizo, bacon, and smoked sausage—into bite-sized pieces. Remember, the smaller, the better for even cooking. Then, roughly chop the fresh meats – such as beef, pork shoulder and ribs - into chunks. Don't be shy with the chopping; we’re building flavor, not sculptures!
4. Now for the fun part! Heat up a tablespoon of olive oil in a separate pan and brown the chopped smoked meats over medium heat until they're nice and crispy. I love how they add a little smokiness to the overall dish. Once they're browned to perfection, remove them from the pan and set them aside. Now do the same with the fresh meats until nicely browned.
5. Once the beans have softened beautifully, add the browned meats, along with the garlic, onions, bay leaves, and orange slices to the pot. Stir gently to combine the magical flavors. Don’t forget to add those delicious spices! Pour in the orange juice and the water and bring it all to a gentle simmer.
6. Cover the pot and let the feijoada simmer for at least another 3 hours, or even longer if you’ve got the time. The longer it simmers, the more those flavors meld together, creating an explosion of taste sensations in your mouth. This is where the magic happens; allow time for the flavors to develop!
7. After 3 glorious hours (or more!), taste your feijoada and season with more salt, pepper, and or citrus juice if needed. The flavour needs to be savory and bold. Once you're completely satisfied with the flavor profile, its time to serve it up with all the sides!
8. Serve your feijoada hot, with a side of fluffy white rice, farofa (toasted cassava flour), collard greens, and some slices of orange. Ah, the perfect combination! Dig in and let the rich, flavorful explosion make you feel like you’re sitting in a cozy Brazilian kitchen. Enjoy!

📝 Notes

• For a richer flavor, use a combination of different types of smoked meats.
• Feel free to experiment with your favorite spices. Some people like to add a pinch of cumin or paprika.
• If you don’t have access to certain types of meat, adjust as needed. The recipe is adaptable to your preferences and ingredient availability!