Hey, ladies! Brazilian Feijoada is a dish that screams comfort and flavor. It’s a staple in Brazilian cuisine and has become a favorite in my kitchen too.
I start by soaking the beans. I use a combination of black beans and sometimes a few red beans. I soak them overnight in a large pot of water. This helps to soften them and reduce the cooking time.
The next day, I drain the beans and set them aside. I then deal with the meats. Feijoada is all about a variety of meats. I usually include smoked pork ribs, sausage like linguiça, and sometimes some beef chunks. I brown the meats in a large pot with a bit of oil. This gives them a nice color and flavor.
I add onions, garlic, and bay leaves to the pot with the browned meats. I let them cook for a few minutes until the onions are translucent. Then, I pour in the soaked and drained beans and cover them with water. I bring it to a boil and then reduce the heat to a simmer.
I let the Feijoada cook for a couple of hours until the beans are tender and the meats are falling off the bone. It’s a slow and patient process, but the result is amazing. Towards the end of the cooking time, I season it with salt and pepper to taste.
Feijoada is traditionally served with rice, collard greens, and orange slices. The rice soaks up the delicious bean and meat juices. The collard greens add a nice earthy flavor, and the orange slices provide a refreshing contrast. It’s a meal that makes you feel satisfied and warm inside.