👨‍🍳 步驟

1. 1

   Rinse the black beans thoroughly and pick through them to remove any small stones or debris. Place the beans in a large bowl and cover with plenty of cold water. Soak for at least 12 hours or overnight. Drain and rinse the beans.

   ⏱️ 12-24 hours (inactive)
2. 2

   Rinse the carne seca (beef jerky) and place it in a separate bowl. Cover with cold water and soak for at least 12 hours or overnight, changing the water 2-3 times to reduce saltiness. Drain.

   ⏱️ 12-24 hours (inactive)
3. 3

   In a very large, heavy-bottomed pot or Dutch oven, combine the soaked and drained black beans, the soaked and drained carne seca, the smoked pork shoulder, and the pork ribs. Add the bay leaves. Cover generously with fresh cold water or low-sodium broth (about 2-3 inches above the ingredients). Bring to a boil over high heat.

   ⏱️ 15 minutes
4. 4

   Once boiling, reduce the heat to low, cover the pot, and simmer gently for about 1.5 to 2 hours, or until the pork shoulder and ribs are becoming tender. Skim off any foam or impurities that rise to the surface during the first hour of simmering.

   ⏱️ 1.5 - 2 hours
5. 5

   Add the bacon and Portuguese sausage to the pot. Continue to simmer, covered, for another 1 to 1.5 hours, or until the beans are very tender and the meats are falling off the bone. The stew should be thick but not dry; add more water or broth if needed.

   ⏱️ 1 - 1.5 hours
6. 6

   While the feijoada is simmering, prepare the aromatics. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir this mixture into the feijoada pot.

   ⏱️ 10 minutes
7. 7

   To thicken the stew, carefully remove about 1-2 cups of the cooked beans (and a little liquid) from the pot. Mash them thoroughly with a fork or potato masher, or blend them briefly in a food processor. Stir the mashed beans back into the pot. This will give the feijoada a rich, creamy consistency. Simmer for another 15-20 minutes to allow flavors to meld.

   ⏱️ 15-20 minutes
8. 8

   Taste the feijoada and season with salt and freshly ground black pepper as needed. Be cautious with salt, as the cured meats are already salty. Remove the bay leaves before serving.

   ⏱️ 5 minutes
9. 9

   While the feijoada rests, prepare the collard greens. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the thinly sliced collard greens and sauté, stirring frequently, until wilted and tender-crisp, about 5-8 minutes. Season lightly with salt and pepper.

   ⏱️ 10 minutes
10. 10

    To serve, ladle generous portions of the feijoada into bowls. Serve immediately alongside hot white rice, the sautéed collard greens, a side of farofa, and fresh orange slices. The orange slices are crucial for cleansing the palate and aiding digestion.

    ⏱️ 5 minutes