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Brazilian Feijoada is a black bean and pork stew that is often served with farofa, toasted cassava flour. This comfort food is sometimes called the national dish of Brazil.
- 1 pound dry black beans
- 1 tablespoon olive oil
- 4 ounces slab bacon (rind removed), diced
- 1 pound pork ribs, cut into individual ribs
- 2 chorizo sausages, sliced
- 1 smoked sausage, sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 tomatoes, diced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 bay leaves
- white rice (for serving)
- farofa (for serving)
- In a large bowl with water, soak beans overnight.
- When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
- Use the same saucepan to brown ribs and sausages in batches. Set aside.
- If needed, add more oil to the pan. On medium-high, sauté onion and garlic until soft and translucent, about 5 minutes. Add tomatoes and cook for another 3 minutes.
- Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, bay leave. Cover with water (about 8 cups).
- Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft.
- If the stew is too “liquidy”, uncover the saucepan and continue to cook for another 20 minutes to allow some of the liquid to evaporate.
- Serve with white rice and sprinkle some farofa on top.