Main
Feijoada (Brazil)
- Preparation time
- 1 h 40
- Servings
- serves 6
Ingredients
- Black beans — to buy500 g
- Pork — to buy400 g
- Onion — to buy1
- Garlic — to buy2 cloves
- Rice — to buy200 g
- Feuille de laurier — to buy2 bay leaves
Preparation
If using dried black beans, soak them overnight in plenty of cold water, then drain and rinse (with canned beans, skip straight to the next step).
Cut the pork into large chunks and brown it in a large pot over high heat for 5-6 minutes, turning it, until nicely coloured on all sides.
Lower the heat, add the sliced onion and garlic, and cook for 2-3 minutes, stirring, until fragrant without burning.
Add the drained black beans and the bay leaf, then cover generously with water (at least 3 cm above). Bring to a boil, skim off any foam that rises, then cover and simmer over low heat for 1 to 1.5 hours, adding water if it reduces too much, until the beans are very soft and the sauce thick and dark.
Remove the bay leaf, taste and adjust the seasoning with salt.
Cook the white rice in the meantime, following the pack instructions.
Serve the feijoada with white rice, orange wedges (their tang cuts through the dish perfectly) and farofa.