Brazilian Feijoada with Rice, Garlicky Collards and Orange

Steps

1. Step 1

   Put the black beans in a large bowl, cover with several inches of cold water and soak at least 4 hours or overnight. Drain. (For a same-day start, skip the soak and plan on about 45 minutes extra simmering.)

   4 hr, hands-off

   • 1 lb dried black beans
2. Step 2

   In a large heavy pot or Dutch oven over medium heat, cook the bacon until the fat renders and the pieces are lightly browned, about 8 minutes. Scoop the bacon out onto a plate, leaving the fat in the pot.

   8 min

   • 6 oz thick-cut bacon
3. Step 3

   Season the ribs with salt and pepper and brown them in the bacon fat in batches, about 4 minutes per side. Move them to the plate. Brown the sausage coins the same way, about 4 minutes total, and set aside.

   15 min

   • 1 1/2 lb pork spareribs or country-style ribs
   • 12 oz smoked sausage such as linguiça or kielbasa
   • salt
   • black pepper
4. Step 4

   Lower the heat to medium and cook the onion in the pot until soft and golden, about 6 minutes. Add the garlic, bay leaves and cumin and stir for 1 minute, scraping up the browned bits from the bottom.

   7 min

   • 1 large yellow onion
   • 6 cloves garlic
   • 2 bay leaves
   • 1 tsp ground cumin
5. Step 5

   Return the bacon and ribs to the pot, add the drained beans and the water, and bring to a boil. Reduce to a bare simmer, cover partly, and cook until the beans are tender, 1 1/2 to 2 hours, stirring now and then and adding hot water if the beans look dry.

   1 hr 45 min, hands-off

   • 1 lb dried black beans
   • 6 oz thick-cut bacon
   • 1 1/2 lb pork spareribs or country-style ribs
   • 8 cups water
6. Step 6

   Add the sausage and simmer uncovered 30 minutes more, until the broth is thick and glossy. For a silkier pot, scoop out about 1 cup of beans, mash them with a fork and stir them back in. Fish out the bay leaves, season well with salt and pepper, and keep warm.

   30 min

   • 12 oz smoked sausage such as linguiça or kielbasa
   • salt
   • black pepper
7. Step 7

   While the beans finish, make the rice: heat the olive oil in a saucepan over medium heat, add the garlic and stir for 30 seconds, then add the rice and stir to coat. Add the water and salt, bring to a boil, cover, reduce heat to low and cook 15 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff with a fork.

   25 min

   • 2 cups long-grain white rice
   • 1 tbsp olive oil
   • 2 cloves garlic
   • 3 cups water
   • 1 tsp salt
8. Step 8

   Make the collards: heat the olive oil in a large skillet over medium-high heat, add the sliced garlic and cook until fragrant but not browned, about 30 seconds. Add the collard ribbons in handfuls, tossing, and cook until just wilted and still bright green, 3 to 4 minutes. Season with salt.

   6 min

   • 2 bunches collard greens
   • 3 tbsp olive oil
   • 4 cloves garlic
   • salt
9. Step 9

   Serve the beans and meat in bowls over rice, with collards alongside, orange wedges for squeezing and eating between bites, and farofa sprinkled over the top if using.

   • 3 navel oranges
   • 1/2 cup toasted cassava flour (farofa)

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026