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.

Ingredients

• 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
• water
• white rice (for serving)
• farofa (for serving)

Instructions

• 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.