Ingredients

500 g black beans, soaked overnight

200 g smoked sausage, sliced

300 g pork shoulder, cubed

150 g bacon, chopped

100 g chorizo, sliced

1 large onion, diced

4 cloves garlic, minced

2 bay leaves

1 tsp black pepper

1 tsp paprika

1 tsp cumin

1-2 tbsp olive oil

salt to taste

4 cups water

1 orange, sliced (for garnish)

chopped parsley (for garnish)

Steps

In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until translucent, about 5 minutes, which builds the flavor base.

Add the bacon and smoked sausage, cooking until browned, about 10 minutes. This step adds depth to the stew.

Incorporate the pork shoulder and chorizo, browning them for another 5 minutes. This enhances the savory profile.

Stir in the soaked black beans, bay leaves, black pepper, paprika, cumin, and salt. Mix well to combine the flavors.

Pour in 4 cups of water, bring to a boil, then reduce to low heat. Cover and let simmer for at least 3 hours, stirring occasionally. This slow simmering melds the flavors and thickens the broth.

Once the beans are tender and the broth is thick, adjust seasoning if necessary. Serve hot, garnished with orange slices and chopped parsley.

Why this works

Feijoada is a dish that benefits immensely from slow cooking, allowing the flavors of the assorted salted and smoked pork cuts to infuse deeply into the black beans. The overnight soaking of the beans ensures they cook evenly and absorb the rich broth without disintegrating. As the stew simmers, the starches in the beans thicken the broth, creating a dark, luxurious texture. If the stew seems too thick during cooking, simply add a little water to reach your desired consistency. Conversely, if it appears too thin, let it simmer uncovered for a while longer to evaporate some liquid. The combination of spices like paprika and cumin adds complexity, while the acidity from the orange garnish brightens the dish.