Feijoada, Brazil’s soul food, is a robust black bean stew with various pork cuts (ears, feet, sausage), influenced by Portuguese and African slaves. Served with rice, collard greens, farofa (toasted cassava), and orange slices—it’s festive and filling.

Traditionally eaten on weekends for leisurely enjoyment.

Ingredients (serves 6-8):

• 1kg dried black beans, soaked
• Assorted meats: smoked sausage, pork ribs, bacon, dried beef
• Onions, garlic, bay leaves, orange
• Sides: rice, sautéed collards, farofa, orange slices

Step-by-Step Instructions:

1. Soak and cook beans until tender.
2. Brown meats; add to beans with aromatics.
3. Simmer low for 2-3 hours until meats are fall-apart.
4. Prepare rice; shred and sauté collards with garlic.
5. Toast cassava flour for farofa.
6. Serve stew over rice with sides and oranges (for digestion).

Tips: Desalt dried meats beforehand; it’s even better reheated.