Taste of Brazil: Feijoada – A Soul-Warming Culinary Journey!

  

Step into the vibrant world of Brazilian cuisine with Feijoada Completa, a rich, hearty, and utterly satisfying black bean stew that is considered the national dish of Brazil. More than just a meal, feijoada is a celebration—a culinary event often enjoyed with family and friends, especially on weekends. It's a dish that tells a story of history, culture, and incredible flavors.

While a traditional feijoada can involve various cuts of pork and beef, we're going to focus on a comforting version that captures its soulful essence. This isn't just food; it's an experience, a journey to the heart of Brazil right in your own kitchen!

The Spirit of Feijoada:

Feijoada is typically served with an array of accompaniments that complete the "completa" experience: fluffy white rice, garlicky collard greens (couve refogada), farofa (toasted cassava flour mixture), and orange slices to cut through the richness.

Ingredients:

For the Feijoada:

• 1 lb dried black beans, soaked overnight and drained
• 1 tbsp olive oil
• 1 large onion, chopped
• 4-6 cloves garlic, minced
• 1 lb smoked sausage (linguica or kielbasa), sliced
• 1 lb pork shoulder or country-style ribs, cut into 1-inch pieces
• 1/2 lb bacon, diced
• 1 bay leaf
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 6-8 cups water or chicken broth

For Serving (Accompaniments):

• Cooked white rice
• Sautéed collard greens (see quick recipe below)
• Farofa (toasted cassava flour – often available in international markets, or easily made with butter and garlic)
• Orange slices, for garnish and freshness

Instructions:

1. Cook the Beans: * In a large pot or Dutch oven, combine the soaked and drained black beans with 6 cups of fresh water. Bring to a boil, then reduce heat, cover, and simmer for 1 to 1.5 hours, or until the beans are tender. Do not drain.

2. Prepare the Meats: * While the beans are cooking, in a separate large skillet, fry the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet. * In the same skillet with bacon fat, brown the pork shoulder pieces on all sides. Remove and set aside. * Add the sliced smoked sausage to the skillet and cook until lightly browned. Remove and set aside.

3. Build the Flavor Base: * If needed, add a touch of olive oil to the skillet. Add the chopped onion and sauté until softened, about 5 minutes. * Add the minced garlic, bay leaf, cumin, and smoked paprika. Cook for another minute until fragrant.

4. Combine and Simmer: * Add the browned pork, sausage, and cooked bacon (reserving a small amount for garnish if desired) to the pot with the black beans. Stir in the sautéed onion and garlic mixture. * If the liquid isn't covering the ingredients, add more water or broth until just covered. Bring to a gentle simmer, cover, and cook for another 45 minutes to 1.5 hours, or until the pork is very tender and the flavors have melded. The longer it simmers, the richer it becomes! * Taste and adjust seasoning with salt and pepper. The stew should be thick and rich. You can mash some of the beans against the side of the pot to thicken it further if desired.

5. Quick Collard Greens (Couve Refogada): * Wash and thinly slice 1 bunch of collard greens. * In a pan, heat 1 tbsp olive oil with 2 minced garlic cloves. Add the collard greens and sauté quickly (2-3 minutes) until just wilted but still bright green. Season with salt.

Serve "Completa": Ladle the rich Feijoada into bowls. Serve with a generous side of fluffy white rice, the garlicky collard greens, a sprinkle of farofa, and fresh orange slices. The acidity of the orange provides a wonderful contrast to the savory stew.

Prepare for a feast that warms the soul and satisfies the deepest cravings. Bom apetite!