Brazilian Feijoada: Slow-Simmered Black Bean and Pork Stew with Orange and Collards

Place the soaked beans in a large Dutch oven with the smoked ribs or ham hock and the bay leaves. Cover with water by 2 inches, bring to a boil, then reduce to a gentle simmer and cook for 1 hour, skimming any foam.

Serves 8

Ingredients

• 1 pound dried black beans, soaked overnight and drained
• 1 pound pork shoulder, cut into 2-inch chunks
• 1/2 pound smoked pork ribs or smoked ham hock
• 1/2 pound linguica or kielbasa sausage, sliced thick
• 4 ounces slab bacon, diced
• 1 large yellow onion, finely chopped
• 6 garlic cloves, minced
• 3 bay leaves
• 1 teaspoon ground cumin
• 1 orange, zested, then cut into wedges for serving
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1 bunch collard greens, stems removed and leaves sliced into thin ribbons
• 3 tablespoons olive oil, divided
• 1 cup toasted cassava flour (farofa) or toasted breadcrumbs, for serving
• Steamed white rice, for serving

Instructions

1. Place the soaked beans in a large Dutch oven with the smoked ribs or ham hock and the bay leaves. Cover with water by 2 inches, bring to a boil, then reduce to a gentle simmer and cook for 1 hour, skimming any foam.
2. Meanwhile, season the pork shoulder with the salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat and brown the pork chunks on all sides, about 8 minutes. Transfer to the bean pot.
3. In the same skillet, cook the bacon until crisp and the fat has rendered. Add the sausage and brown for 3 minutes, then add the onion and cook until soft and golden, 6-8 minutes. Stir in the garlic and cumin for 1 minute.
4. Scrape the entire skillet contents into the bean pot along with the orange zest. Add water if needed to keep everything just covered. Simmer gently, partially covered, for another 1 1/2 to 2 hours, until the beans are creamy and the pork is fork-tender.
5. Scoop out a cup of beans, mash them with a fork and stir back in to thicken the stew to a glossy, spoon-coating consistency. Taste and adjust salt; smoked meats vary a lot.
6. Shortly before serving, heat the remaining 2 tablespoons olive oil in a skillet over high heat. Add the collard ribbons with a pinch of salt and toss for 2-3 minutes until bright green and just wilted but still with some bite.
7. Pull the ham hock meat from the bone, discarding skin and bone, and return the meat to the stew. Discard the bay leaves.
8. Serve the feijoada ladled over white rice, with the collards, orange wedges and a generous sprinkle of farofa alongside. A squeeze of orange over each bowl cuts the richness beautifully.
9. Feijoada completa is Brazil's national dish, traditionally served on Wednesdays and Saturdays, when restaurants from Rio to Salvador fill with families settling in for a long lunch. Its roots lie in Portuguese bean-and-pork stews adapted over centuries in Brazil's kitchens, and the ritual sides of orange, collards and farofa are as essential as the beans themselves. Slow, smoky and generous, it is a cool-weather dinner meant for a full table and a lazy evening.

Nutrition (estimated, per serving)

• Calories: 720 kcal
• Protein: 44g
• Fat: 34g
• Carbohydrates: 58g
• Fiber: 15g
• Sugar: 5g
• Sodium: 1240mg