Brazilian Black Beans & Rice (Feijoada)

Black Bean Stew

• 1 pound dried black beans
• ¼ pound salt pork — cut into ½-inch pieces
• 1 white onion — sliced ¼ inch thick
• 3 cloves garlic cloves — minced
• 2 bay leaves
• 7 cups water — plus more hot water as needed
• ¾ pound fully cooked smoked sausage — such as kielbasa, sliced ½ inch thick
• ½ teaspoon black pepper — freshly ground
• As needed fine sea salt (optional) — to taste

Brazilian Tomato Rice

• 1 cup long-grain white rice — rinsed and drained well
• 3 tablespoons unsalted butter
• ½ white onion — diced
• 1 tomato — seeded and diced ¼ inch
• 1 ¼ cups boiling water
• ½ teaspoon fine sea salt

For Serving

• 1 orange — cut into wedges
• As needed sautéed collard greens (optional) — optional
• As needed farofa (optional) — toasted cassava flour; optional
• As needed hot sauce (optional) — optional

Black Bean Stew

1. Soak the Beans: Rinse the black beans and remove any damaged beans or debris. Place them in a large bowl and cover them with at least 3 inches of cold water. Soak for 8–12 hours. Drain and rinse thoroughly before cooking.1 pound dried black beans
2. Start the Stew: Add the soaked beans, salt pork, sliced onion, garlic, bay leaves, and 7 cups water to a 6- to 7-quart Dutch oven or heavy pot. Bring to a boil over medium-high heat, then immediately reduce the heat to low so the liquid maintains a gentle, steady simmer.1 pound soaked black beans, ¼ pound salt pork, 1 white onion, 3 garlic cloves, 2 bay leaves, 7 cups water
3. Simmer Slowly: Partially cover the pot and simmer for 2–2½ hours, stirring approximately every 30 minutes. Add more hot water whenever necessary to keep the beans barely covered. Continue cooking until the beans are nearly tender and crush easily against the side of the pot but still hold their shape.
4. Add the Sausage and Thicken: Stir in the sliced smoked sausage and continue simmering uncovered for 30–45 minutes. Use the back of the wooden spoon to mash approximately 1 cup of beans against the side of the pot, then stir them back into the stew. Remove the bay leaves and stir in the black pepper. Taste before adding salt. The stew is ready when the sausage is heated through, the beans are completely tender, and the broth is thick and creamy but still spoonable.¾ pound smoked sausage, ½ teaspoon black pepper, fine sea salt Brazilian Tomato Rice

Brazilian Tomato Rice

1. Cook the Vegetables: Melt the butter in a medium saucepan over medium heat. Add the diced onion and cook for 3–4 minutes, until softened but not browned. Add the tomato and cook for another 3–4 minutes, until the pieces begin to soften and most of the visible tomato liquid has evaporated.3 tablespoons unsalted butter, ½ white onion, 1 tomato
2. Toast the Rice: Add the rinsed and well-drained rice. Cook for 1–2 minutes, stirring gently, until the grains are evenly coated and look slightly glossy.1 cup long-grain white rice
3. Simmer and Rest the Rice: Stir in the boiling water and salt and bring the mixture to a gentle boil. Cover the saucepan, reduce the heat to low, and cook for 14–16 minutes without lifting the lid, until the liquid has been absorbed. Remove the pan from the heat and let the rice stand, still covered, for 10 minutes.1¼ cups boiling water, ½ teaspoon fine sea salt
4. Fluff and Serve: Fluff the rice gently with a fork. Spoon the black bean stew over the rice and serve with orange wedges. Add sautéed collard greens, farofa, and hot sauce at the table if desired.prepared black bean stew, prepared tomato rice, 1 orange, sautéed collard greens, farofa, hot sauce