Feijoadagf Recipe

Soak beans

Rinse 2 cups dried black beans under cold water. Place in a large bowl, cover with cold water by 5 cm (about 1.5–2 inches) and soak at room temperature for 8 hours or overnight. Drain and rinse before cooking. (If short on time, use quick soak: bring beans and water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain.)

Parboil smoked meats (optional, reduces salt and scum)

Place the diced smoked pork shoulder/ham hock (300 g), pork loin (200 g), chorizo/linguiça (150 g) and diced bacon (100 g) in a pot. Cover with water (about 1 liter), bring to a gentle boil 5 minutes, then drain and rinse the meats and the pot to remove excess salt and impurities. Reserve meats.

Cook beans

In a large heavy pot or Dutch oven, add the drained soaked beans and 1.2 liters (1200 ml) fresh water. Add bay leaves. Bring to a gentle boil, then reduce heat to low, cover partially and simmer 45–60 minutes until beans are tender but not falling apart. Check occasionally and add more water if needed to keep beans submerged.

Prepare sofrito

While beans simmer, heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion (1) and cook 6–8 minutes until soft and lightly golden. Add the minced garlic (4 cloves) and cook 1 minute until fragrant. Add the parboiled diced pork, bacon and sliced sausage and sauté 4–5 minutes to brown and render fat. Spoon the meat mixture into the pot with the simmering beans.

Simmer stew

Continue simmering the beans and meat together on low, partially covered, for another 30–45 minutes until meats are tender and flavors meld. Stir occasionally and gently mash a few beans against the pot side with the back of a spoon to thicken the broth. If the stew becomes too thick, add small amounts of hot water to reach desired consistency.

Season and finish

Taste and add 1–2 teaspoons salt (start with 1 tsp), and 1 teaspoon ground black pepper, adjusting to taste. Remove and discard bay leaves. Zest the orange and add 1 teaspoon zest and squeeze in 2 tablespoons fresh orange juice; stir to brighten flavors. Simmer 5 more minutes, then remove from heat and let rest 10 minutes — flavors deepen while cooling slightly.

Fluff cooked white rice and divide among 4 plates. Ladle feijoada over or beside the rice. Sprinkle chopped parsley (2 tbs) on top. Serve with a side of farofa (1 cup) spooned alongside, and orange wedges for squeezing. Feijoada is traditionally served family-style so guests can take desired amounts of rice, farofa and stew.