Brazil’s national dish is based on black beans and is a mouthful of rich, hearty flavor. This is a pared-down version of the classic.
The classic accompaniments to this dish can all be prepared while the beans are cooking.

SERVINGS

Serves 4 with plenty of leftovers

INGREDIENTS

4 cups dried black beans

1 pound dried beef

1 pound sweet sausage (see Tip)

1 pound baby back ribs

1 bay leaf

1 medium onion

1 clove garlic

1 tablespoons olive oil

ACCOMPAINMENTS

Cooked white rice

Peeled, sliced oranges

Sautéed kale or collard greens

PREPARATION

1.    The night before you’re going to make the feijoada, soak the beans, covered 3 or 4 inches deep. Soak the dried beef separately in water to cover. (Dried beef is cured with salt and the soaking removes much of the saltiness.) The next morning, drain the beans and place them in a large, heavy cooking pot (such as a Dutch oven) and cover with fresh water to a depth of 3 inches. Turn the heat to medium and bring the beans to a boil.

2.    While the beans are coming to a boil, prick the sausage and simmer it separately for 10 minutes, then cut into 1-inch pieces. Drain, rinse, and cut the dried beef into wide strips a couple of inches long; add to the beans. Cut the ribs into 2-rib sections. Add the sausage, ribs, and bay leaf to the beans (it’s all right to add them either before or after the beans reach a boil).

3.    When the beans reach a boil, boil for 10 minutes, reduce to a simmer and cook covered for 11/2 hours, until the beans are soft. Stir occasionally to keep the beans on the bottom from burning. Add water if necessary to keep the feijoada from becoming too dry and scorching.

4.    Chop the onion and garlic. Heat the olive oil in a skillet over medium heat. Sauté the onions and garlic until golden, about 5 minutes. Add 2 large spoonfuls of beans to the skillet and mash them with a spoon. Put the contents of the skillet back into the pot. This will thicken and season the beans. Continue to simmer for 1 hour more, adding water if necessary. The consistency should be creamy when done. Remove the bay leaf.

5.    To serve feijoada, make a base of the rice on each plate.  ....read more