Brazilian Black Bean Stew – Feijoada Brasileira

 

When I lived in Brazil in the seventies, one of my favourite dishes became simple stewed black beans and white fried rice that we literally ate with everything at home. But apart from a simple bean stew, the Brazilian’s most typical dish is Feijoada, which is a bean stew, cooked with several types of salted meats and served with white rice, orange slices and very thinly cut and sautéed kale or collard greens. It is also served with other things, it can have up to 6 different accompaniments but I simplified it for this recipe using the most popular ones. It’s a crowd pleaser and can be made ahead - actually I find it much tastier the following day and the sauce thicker. I have never found the salted meats outside Brazil so I make it at home with normal fresh meats. The most amazing thing I learned was that cooking the beans and meat with an orange absorbs some fat, making the dish much lighter. Don’t ask me why!?

What you will need

2.2 pounds dry Black beans or pre-cooked canned

1 pound veal – best not lean

1 1/2 pounds pork ribs

1/2 pound smoked bacon

1 chourizo

2 tablespoons vegetable oil

2 medium onions, finely chopped

4 garlics, finely chopped (green inside part removed

3 dry bay leaves

1 fresh orange whole, with skin, washed very well

1 orange – juice freshly squeezed and strained

1 dry chilli or more (optional)

salt

4 fresh oranges peeled to the fruit (don’t leave any white membrane) and cut in slices crosswise

Cooked long grain white rice

1 bunch kale or collard greens

2 tablespoons Extra Virgin Olive Oil

1 garlic chopped finely (green inner part removed)

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