Feijoada, or feijoada completa, is Brazil's national dish, a lusty meat and bean stew slow simmered and traditionally served as a Saturday afternoon meal. A true feijoada should contain pork, beef, and sausages, with at least one smoked item.
Feijoada as a dish is originally from Portugal, where the Portuguese still enjoy it. A version of feijoada is also eaten in the former Portuguese colonies of Angola and Mozambique.
- Black beans -- 1 pound
- Olive oil -- 2 to 3 tablespoons
- Pork (see variations) -- 1 pound
- Beef (see variations-- 1 pound
- Sausages (see variations) -- 1 pound
- Onions, chopped -- 2
- Garlic, minced -- 4 to 6 cloves
- Bay leaves -- 2
- Water -- to cover
- Salt and pepper -- to season
- Couve a mineira (simmered greens)
- Farofa (toasted manioc meal)
- Sliced oranges
- Bottled hot sauce
Rinse the beans and soak them overnight in enough water to cover by about 3 inches. Drain.
Heat the oil in a large pot over medium-high flame. Brown the meat in batches and set aside. Drain off all but 3 or 4 tablespoons of fat.
Add the onions to the hot fat and saute until translucent and wilted, about 3 to 4 minutes. Stir in the garlic and saute for another minute or so.
Add the drained beans, browned meats, bay leaves and enough water to cover everything by about 1 inch. Bring to a boil over medium-high flame. Then reduce heat to medium-low and simmer for about 2 hours, stirring occasionally and adding water as needed to keep the ingredients moist.
Season with salt and pepper and simmer for another hour or so until the meats are very tender and the beans are soft and creamy.
Serve hot over rice with couve à mineira, orange slices, toasted farofa to garnish and bottled hot sauce to season.