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.
2 tbsp olive oil, 2 cups yellow onion, 2 tbsp garlic, 2 bay leaf, black pepper
Add the sausage. Continue to cook for 4 minutes.
1 lbs choriço sausage
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 for about 2 1/2 hours.
1 lbs carne seca, 1 lbs pork ribs, 1 lbs black beans, 10 cups water
Add 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.
For the 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.
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.
4 cups white rice, Brazilian hot sauce, 1 orange, cassava flour, 4 cups collard greens
Notes
* 1 pound dry beans = 2 cups dry beans = 6 cups cooked beans (Feel free to substitute 6 cups of drained, canned beans if desired. However, if substituting canned beans, you will need to reduce the amount of water to 3-4 cups since the beans will not absorb much water as they cook.)
Did You Like This Recipe?Take a picture and mention us on Pintrest @TasteTheWorldCookbook or tag it with #tastetheworldcookbook! Don't forget to subscribe to our email list for more recipes!