Brazilian Feijoada

By Chef B. Boukim

Prep: 30 min · Cook: 2 hr 30 min · Total: 3 hr · Serves 8

Ingredients

• 2 cups Dried black beans
• 1 lb Smoked pork ribs
• 1 lb Smoked sausage (linguiça or kielbasa)
• 6 oz Bacon, chopped
• 2 Yellow onions, chopped
• 6 Garlic cloves, minced
• 2 Bay leaves
• 1 tbsp Ground cumin
• 1 tsp Smoked paprika
• 6 cups Beef or vegetable broth
• 2 Orange, sliced for serving
• 1 1/2 tsp Sea salt
• 1 tsp Black pepper

Instructions

1. Soak the black beans in cold water overnight (at least 8 hours). Drain and rinse.
2. In a large heavy pot, cook the bacon over medium heat until crisp. Add the onions and garlic and cook until soft, about 5 minutes.
3. Add the smoked ribs and sausage, browning them lightly on all sides, about 8 minutes.
4. Add the drained beans, broth, bay leaves, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce to a low simmer.
5. Cover partially and simmer for 2 to 2 1/2 hours, stirring occasionally, until the beans are very tender and the broth is thick and rich.
6. Remove the ribs and bay leaves. Shred the meat off the ribs and return it to the pot. Adjust salt and pepper to taste.
7. Serve hot over white rice, with orange slices and sautéed collard greens on the side.