Feijoada Supremo

Background and History

Feijoada, known as the national dish of Brazil, is a hearty stew of black beans with assorted salted pork and beef products, which are typically slow-cooked to perfection. The roots of this delicious dish go back to the time of slavery, where it was believed that it was made by enslaved Africans using the scraps of meat such as ears, feet, and tails that were discarded by the enslavers. However, some historians dispute this, arguing that similar stews were common in Europe and that it simply became more popular over time. Today, Feijoada is a symbol of Brazilian culture, enjoyed during festive gatherings and family meals across the country.

Ingredients

• Black Beans – 500g
• Pork Ears – 150g
• Pork Feet – 150g
• Pork Ribs – 300g
• Smoked Sausages – 200g
• Bacon – 100g, chopped
• Beef Jerky – 150g
• Onions – 2 large, chopped
• Garlic – 4 cloves, minced
• Bay Leaves – 2
• Orange – 1
• Salt – to taste
• Pepper – to taste

Preparation

Before preparing the Feijoada, ensure you soak the black beans in water overnight. This step is essential for softening the beans and reducing cooking time. Also, soak the pork ears, feet, and beef jerky in water to remove excess salt. Drain and set aside when ready to cook.

Cooking Process

Step 1: Cooking the Beans

In a large pot, combine the soaked black beans with fresh water and bring to a boil. Lower the heat, add the bay leaves, and simmer for about 1.5 to 2 hours or until the beans are tender.

Step 2: Preparing the Meats

In another pan, add the pork ears, pork feet, and pork ribs. Cover with water and bring to a boil. Simmer for approximately 40 minutes to remove impurities. Drain and set aside.

In a frying pan, cook the bacon until crispy. Remove and set aside. In the same pan, sauté the onions and garlic until golden.

Step 3: Combining Ingredients

Add the pre-cooked meats and sautéed ingredients into the pot with the beans. Include the chopped smoked sausages and beef jerky. Stir well to combine all elements.

Let the stew simmer for another 2 to 3 hours. It's crucial to monitor the Feijoada during this period, ensuring there's enough water to maintain a stew-like consistency. Season with salt and pepper according to taste.

Step 4: Final Touches

Add slices of orange to the stew in the last 30 minutes of cooking. This helps reduce the richness and balances the flavors.

Set your cooking timer to ensure timely checks on the stew, stirring occasionally to prevent sticking.

How to Enjoy Feijoada Supremo

Feijoada Supremo is ideally served with white rice, finely shredded collard greens sautéed in olive oil and garlic, and slices of orange on the side. A traditional Brazilian meal might also include a side of farofa (toasted cassava flour mixture) and hot sauce for those who enjoy an extra kick.

This dish is meant to be enjoyed leisurely, often shared with friends and family. Pair it with a refreshing caipirinha for a truly authentic Brazilian experience.

Make sure to prepare this dish during weekends or festive occasions, as the cooking process is lengthy but undoubtedly rewarding.