This recipe appears in:How to Make Feijoada, the Brazilian Stew of Pork and Beans
Note: For best results, use as many different salted pork parts as available, though you can always make it with just a few. Straight up salt pork and slab bacon with some good sausage will be quite delicious. Farofa is fried manioc (yucca) flour. It can be found in Brazilian markets ready-to-eat, or make it yourself by toasted rough-ground yucca flour in a bit of oil in a skillet over medium heat until golden brown.
- 1 pound dried black beans, picked over
- Kosher salt
- 1 pound salted pig parts - ears, trotters, salted pork fatback, slab bacon (see note), cut into 1/2 to 1-inch pieces, rinsed of excess salt
- 1 pound linguiça, longaniza, or South American chorizo (or a mix), cut into 1/2-inch thick slices
- 1/2 pound carne do sol or corned beef, cut into 1/2 to 1-inch chunks (optional)
- 1 large onion, diced fine
- 1 green bell pepper, core and seeds discarded, diced fine
- 6 scallions, white and light green parts only, sliced fine
- 1/2 cup chopped fresh cilantro leaves
- 1 large tomato, finely diced
- 3 bay leaves
- To Serve:
- Cooked rice
- Orange wedges
- Sauteed kale or shredded cabbage
- Hot sauce
- Farofa (see note)
Dissolve 1/4 cup kosher salt in a gallon of cold water. Add the beans and allow to soak overnight (at least 12 hours). Drain and rinse.
Combine soaked beans, pork parts, sausage, beef, onion, pepper, scallion, cilantro, tomato, and bay leaves in a large saucepot. Cover with water by 2 inches. Bring to a boil over high heat. Reduce to a simmer and cook, topping up with water as necessary to keep beans completely submerged until beans are completely tender and liquid is a deep black, about 6 to 8 hours. Season to taste with salt (you probably won't need any more, depending on how salty your pig parts were). Serve with rice, orange wedges, greens, hot sauce, and farofa. Feijoada is excellent reheated.