Feijoada is considered the national dish of Brazil—a rich, smoky, and deeply flavorful stew made with black beans and a variety of salted and smoked pork and beef cuts. It is traditionally served on Saturdays and is a communal celebration of food.

Prep Time	Cook Time	Serves
15 minutes + Overnight Soaking	3–4 hours	6–8

Part A: Ingredients

• Beans: 1 lb Dried Black Beans (soaked overnight and drained).
• Meats (The traditional variety): 1 lb Smoked Sausage (e.g., Linguíça, Kielbasa, or Chorizo), $1/2$ lb Smoked Bacon (slab or thick-cut), $1/2$ lb Dried/Salted Beef (optional, or beef chuck), 1 Smoked Ham Hock (or 1 cup diced Ham).
• Aromatics: 2 large Onions, chopped, 6 cloves Garlic, minced.
• Liquid/Seasoning: 8 cups Water or Beef Broth, 2 Bay Leaves, Salt and Pepper.

Part B: Instructions

Step 1: Cook the Beans and Meats (Initial Simmer)

1. In a large, heavy-bottomed pot or Dutch oven, combine the soaked and drained black beans, the ham hock, and the dried/salted beef (if using) with 8 cups of water or broth.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender but not mushy, and the ham hock meat is easily falling off the bone.

Step 2: Sear the Remaining Meats

1. While the beans are simmering, chop the bacon and smoked sausage.
2. In a separate skillet, cook the bacon until crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan. Set the bacon aside.
3. Add the smoked sausage to the same skillet and brown it quickly, allowing it to absorb the bacon fat. Remove the sausage and set aside.

Step 3: Build the Flavor Base (Refogado)

1. Add the chopped onions to the skillet with the reserved fat and sauté over medium heat until softened (about 5 minutes).
2. Add the minced garlic and cook for 2 minutes until fragrant.
3. Remove about 1-2 cups of beans and some liquid from the main pot and mash them thoroughly. This will naturally thicken the stew.

Step 4: Combine and Finish

1. Discard the bay leaves and ham hock bone from the main pot (shred the meat from the hock and return it to the pot).
2. Stir in the onion/garlic mixture, the mashed beans, the seared sausage, and the crisped bacon. Add the 2 fresh bay leaves.
3. Simmer, uncovered, for another 45 minutes to 1 hour. The stew should reduce and thicken to a rich, dark consistency. Stir occasionally to prevent sticking.
4. Taste and adjust seasoning with salt and pepper.

Step 5: Traditional Serving

• Feijoada is served with a variety of side dishes: Steamed white rice, Sautéed collard greens (or kale), Sliced oranges (the acidity cuts the richness), and Farofa (toasted manioc flour).