Brazilian feijoada (black bean stew)

Instructions

1. 1

   1. DESALTING (24h ahead): Remove excess fat from the ribs and loin; cut dried beef and loin into 3 cm cubes. Place each type of meat in separate bowls, cover with plenty of cold water, and refrigerate. Change the water every 3–4 hours (minimum 4 changes). When ready to cook, parboil the desalted meats in clean water for 10–15 minutes and discard that water.

2. 2

   2. PREP: Soak black beans in 2.5 L of water for 30 minutes and drain. Finely chop onions and crush garlic. Remove the casing from the paio and set aside whole.

3. 3

   3. BASE SAUTÉ: Heat olive oil in an 11 L stockpot over medium-high heat. Sauté onion with a pinch of salt for 8 minutes until golden. Add garlic, cumin, and bay leaves; stir for 1 minute.

4. 4

   4. INITIAL COOK: Add drained beans and 6 L of cold water. Bring to a boil over high heat. Add dried beef and ribs. Reduce to medium-low and cook for 2 hours, stirring occasionally.

5. 5

   5. ADD LOIN AND PAIO: After 2 hours, add cubed loin and whole paios. Cook for another 3 hours over low heat with the lid slightly ajar.

6. 6

   6. FINISH THE BROTH: 30 minutes before the end, diagonally slice paios into 1 cm rounds and return to pot. Remove a ladle of cooked beans, mash with a fork, and return to the pot to thicken the broth. Cook uncovered for the last 10 minutes.

7. 7

   7. CHECK: The broth should coat the back of a spoon and have a deep black-brown color. Meats should be tender but still hold their shape. Adjust salt if needed.

8. 8

   8. REST AND SERVE: Let stand 10 minutes before serving. Serve alongside fluffy white rice, garlic-sautéed collard greens, butter farofa, and orange wedges.