Rice and beans. A traditional dish for Portuguese and Brazilian families across the globe, even at my place. Though, growing up I never ate black beans. Only a Chinese red bean dessert that I never got quite used to. So not until maybe 2 years ago, I was strictly a no beans type of gal. A borderline black bean hater. Carnitas burrito? No quiero frijoles, por favor. It’s pretty crazy to think now, that am in love with this dish. Luckily, my awesome Brazilian boyfriend has no problem whipping this bad boy up! Here’s the recipe we use at home.. hope you like it as much as we do! Bom apetite!
3 cups dried black beans
1 pound of baby back spare ribs
½ pound salted cured pork
1 large onion sliced
2 garlic cloves minced
5 bay leaves
3 tablespoons olive oil
1 pound linguiça sliced thick
1 vegetable bouillon cube
1 teaspoon ground black pepper
1. Prepare the dried black beans by removing any debris. Soak the beans overnight for at least 8 hours in cold water. Water level should be 3 inches above beans. Do not throw away soaking liquid.
2. Place spare ribs (whole) and salted cured pork (whole) in large pot. Boil for 30 minutes on medium heat to eliminate fat content.
3. In a separate large pot, sautéed onions and garlic in olive oil until fragrant.
4. Add the soaked black beans and its soaking water into the pot with onions (the secret is to not throw water out so the beans will keep its black tint and true flavor). Then add linguiça, bay leaves and pepper.
6. Drain the boiled spare ribs and salted cured pork. Place the two whole pieces to the black bean pot. Add vegetable bouillon cube.
7. Cover pot and cook at medium heat for 2½ to 3 hours. Make sure that the water is always covering the beans (have reserved hot water just in case).
8. Periodically, remove the froth as necessary.
9. 45 minutes before the feijoada is ready to be served, take out the whole spare ribs and whole cured salted pork. Cut the spare ribs into individual ribs and cut the salted cured pork into cubes. Add back into pot. Add salt to taste.
10. Check if the feijoada is ready: beans are tender, linguiça is black and ribs are falling off the bone.
Serve feijoada over rice. Sprinkle toasted farofa over the beans. Toss on a side of sautéed collard greens and sliced orange wedges.
// photos by fareandsq //