Yield:
8 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • 1 pound chorico sausage, sliced 1/4-inch thick
  • 2 cups chopped onions
  • 1 pound carne seca or other salted cured beef, soaked overnight and cubed
  • 2 tablespoons chopped garlic
  • 1 pound baby back spareribs, cut into individual ribs
  • 2 bay leaves
  • 1 pound black beans
  • Salt
  • 10 cups water
  • 4 cups Sauteed collared or kale greens
  • 4 cups cooked white rice
  • Brazilian hot sauce
  • Garnish: 1 orange, halved and cut into thin slices and Farofa, recipe follows
FAROFA
  • 3 tablespoons butter
  • 2 1/2 cups manioc flour
  • Salt

Directions

In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed. To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa.

FAROFA

In a large saute pan, over medium heat, melt the butter. Add the flour. Season with salt. Saute until golden, about 3 to 5 minutes. Remove from the heat.

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