📖 Instructions

1. The Night Before: Soak the black beans. Rinse the dried black beans and place them in a large bowl. Cover with plenty of water (the beans will expand) and let them soak overnight, or for at least 8 hours. This step is crucial for even cooking and to reduce cooking time.
2. Next Day: Prepare the chicken. Cut the chicken thighs into bite-sized pieces. Season generously with salt, black pepper, minced garlic, and smoked paprika. Make sure each piece is well coated for maximum flavor.
3. Sear the Chicken: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the seasoned chicken and sear on all sides until browned. This step adds depth of flavor to the feijoada. Remove the chicken from the pot and set aside.
4. Cook the Bacon: Add the chopped bacon to the same pot and cook until crispy, rendering its fat. Remove the crispy bacon with a slotted spoon, leaving the bacon fat in the pot. Set the bacon aside; we'll add it back later.
5. Sauté Aromatics: Add the chopped onion, bell pepper, and crushed garlic to the pot with the bacon fat. Sauté until the vegetables are softened and fragrant, about 5-7 minutes. Stir occasionally to prevent burning. Mmm, this smells amazing!
6. Add Spices: Stir in the bay leaves, smoked paprika, and cumin. Cook for another minute, allowing the spices to bloom and release their flavors. Your kitchen should be smelling incredible right now! I once forgot the cumin and the dish was so different. Don't forget the cumin!
7. Combine Ingredients: Drain and rinse the soaked black beans. Add them to the pot along with the seared chicken, reserved bacon, chicken broth, and crushed tomatoes. Stir well to combine all the ingredients.
8. Simmer the Feijoada: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 2 hours, or until the beans are tender and the flavors have melded together beautifully. Stir occasionally to prevent sticking.
9. Check and Adjust: After 2 hours, check the beans for tenderness. If they are still too firm, continue to simmer for another 30-60 minutes. Adjust the seasoning with salt and pepper to taste. Some people like it salty, others don't. It's all up to your taste!
10. Serve: Remove the bay leaves before serving. Serve the feijoada hot with white rice, cooked collard greens (or kale), farofa (toasted cassava flour), and orange slices. A dollop of hot sauce or a sprinkle of fresh cilantro can also add a nice touch.
11. Enjoy!: Gather around the table and enjoy this hearty and flavorful Brazilian-inspired stew. It’s perfect for a cozy night in with family and friends. Don't forget to take pictures and share your culinary masterpiece!