Traditional Brazilian Feijoada

A hearty and beautifully arranged plate of traditional Brazilian feijoada featuring slow-cooked black beans with succulent pork ribs, calabresa sausage, and dried beef in a thick, glossy broth. Served alongside fluffy white rice, golden farofa, sautéed thinly sliced kale, and crispy pork cracklings, complemented by fresh orange slices, colorful vinaigrette, and spicy sauce.

Steps

1. Soak the black beans overnight and rinse well. 2. In a pot, cover the beans with water and cook slowly for about 1 hour. 3. Add pork ribs, calabresa sausage, and dried beef to the beans; continue cooking until meats are tender and broth thickens (about 1 hour). 4. Cook white rice separately until fluffy. 5. For the farofa, heat a pan, add olive oil, and toast cassava flour until golden and crisp; season with salt. 6. Sauté kale in a little oil until wilted but still vibrant and slightly crisp; season with salt. 7. Fry pork cracklings until golden and crispy. 8. Prepare vinaigrette by mixing chopped tomatoes, onions, bell peppers, vinegar, olive oil, salt, and pepper. 9. Assemble the plate with a portion of feijoada, rice, farofa, kale, and cracklings. 10. Serve with orange slices, vinaigrette, and chili sauce in small bowls on the side.

100g black beans 80g pork ribs 50g calabresa sausage, sliced 50g dried beef (carne-seca), shredded 1/2 cup white rice 30g cassava flour (for farofa) 1 small bunch kale, thinly sliced 50g pork cracklings (torresmo) 1 small orange, sliced 2 tbsp chopped tomatoes 1 tbsp chopped onions 1 tbsp chopped bell peppers 1 tbsp vinegar 1 tsp olive oil Salt and black pepper to taste 1 tsp chili sauce (for serving)