Oma’s Feijoada

Feijoada, the Brazilian national dish, should be served with rice, sliced oranges, farofa, collard greens and a mixed salad. You can switch in and trade out lots of the meats for others you prefer, but smokiness is key. Mm. Smoke.

Course Main Course

Cuisine Brazilian

Prep Time 1

Cook Time 2

Servings 6

Ingredients

Ingredients for the Feijoada

6 15-oz cans of black beans (for a total of 90 ounces)
2 large onions chopped
1 jalapeno chopped
1 lb linguica or spicy fresh sausage taken out of casing
3/4 lb chorizo sliced
3/4 lb dried beef or corned beef (if you can’t find dried beef: 1lb of stew beef cubed; we actually prefer this)
3/4 lb smoked bacon
1.5 lbs smoked pork chops or smoked spareribs
8 cloves of garlic chopped
4 bay leaves
10 black peppercorns whole
Olive oil

Ingredients for the Farofa

3 cups of thick grain manioc flour or cornmeal
1 onion
3 tbsp olive oil
1 egg
handful of parsley
optional: black olives

Ingredients for the Collard Greens

2 bunches of collard greens cut into thin strips
olive oil
juice from 1/2 a lime
3 garlic cloves
salt and pepper to taste

Instructions

To Make the Feijoda

Bring beans and all meats except sausages to a boil.
Then add bay leaves, jalapeno, peppercorns, 4 cloves of garlic, and simmer for 1.5 hours in large pot, covered.
At the 1 hour mark, sauté 2 onions and remaining garlic with olive oil in a separate sauté pan.
Add sausages to pan and cook everything without covering.
When cooked, add sausage, onion, garlic mix to the beans and meats.
Stir together and let it keeping cooking for 20 more minutes, without covering.
It can keep simmering until you are ready to serve it, or you can even prepare the night before and heat up to serve.

To Make the Farofa

Cook onion in olive oil until soft, then stir in the manioc flour (or cornmeal).
Scramble in the egg and then add a handful of parsley and keep on heat just a minute longer.
Oma adds black olives.

To Make the Collard Greens

Mash garlic with a pinch of salt.
Heat oil in skillet and then add garlic and cook for 30 seconds.
Add collard greens, lime juice and some black pepper and cook until bright green, about 4 minutes.