📖 Instructions

1. Soak the beans: Rinse 1 pound of dried black beans and place them in a large bowl. Cover with plenty of cold water and let them soak for at least 4 hours, or preferably overnight. This step helps the beans cook more evenly and reduces cooking time. Trust me, you dont want to skip this step, it will take ages!
2. Prepare the meats: Cut 1/2 pound of smoked sausage (like linguiça or kielbasa) into 1/2-inch thick slices. Dice 1/2 pound of smoked bacon into small pieces. Cut 1/2 pound of salted pork (like carne seca) into 1-inch cubes. If using, cut 1/2 pound of smoked ribs into individual ribs.
3. Render the bacon: In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until it's crispy and the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
4. Sauté aromatics: Add 1 chopped onion, 3 minced garlic cloves, and 1 diced bell pepper (any color) to the pot with the bacon fat. Sauté over medium heat until the vegetables are softened and fragrant, about 5-7 minutes. Mmm, doesnt that smell delicious!?
5. Add spices: Stir in 1 tablespoon of smoked paprika, 1 teaspoon of cumin, 1/2 teaspoon of dried oregano, 1/4 teaspoon of cayenne pepper (or more, to taste), and a pinch of ground cloves. Cook for 1 minute more, until the spices are fragrant. If you dont like spicy, take away that cayenne pepper. Trust me! Its goanna be hot!
6. Combine ingredients: Drain and rinse the soaked black beans and add them to the pot with the sautéed vegetables and spices. Add the smoked sausage, salted pork, and smoked ribs (if using).
7. Add liquid: Pour in 8 cups of chicken broth or water, enough to cover all the ingredients by about 2 inches. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the beans are tender and the meats are cooked through. The longer it simmers, the more flavorful it becomes. Make sure you taste it from time to time, because its just delicious!
8. Check and adjust: During the simmering process, check the pot occasionally and add more broth or water if needed to keep the ingredients covered. Stir occasionally to prevent the beans from sticking to the bottom of the pot. This is importan because that pot gets really hot!
9. Thicken the feijoada: About 30 minutes before the end of cooking time, remove about 1 cup of the cooked beans from the pot and mash them with a fork or potato masher. Return the mashed beans to the pot and stir well. This will help to thicken the feijoada and give it a creamier texture.
10. Add citrus: Stir in the juice of 1 orange and the zest of 1/2 orange. This adds a bright, citrusy flavor that balances the richness of the dish. I love it! But some people dont, so maybe start with half!
11. Season to taste: Season the feijoada with salt and pepper to taste. Remember that the salted pork is already quite salty, so be careful not to over-salt. Add the reserved crispy bacon back into the pot.
12. Serve: Serve the Feijoada Temperada hot, garnished with fresh cilantro, orange slices, and a dollop of sour cream or plain yogurt (optional). Traditionally, feijoada is served with white rice, farofa (toasted cassava flour), and collard greens. I love it with rice. I wonder why!?
13. Note: For a vegetarian version, omit the meats and add other vegetables like sweet potatoes, carrots, or squash. You may also want to add some smoked paprika to enhance the smoky flavor.