- 1 pound dry black beans, cleaned, rinsed and soaked overnight
- 1 pound carne seca- salted dried beef, cut into ½ inches cubes, it can be found in Brazilian Market or corned beef can be used as a substitute
- 1 pound salted pork ribs cut in small pieces
- 1 pound smoked kielbasa sausage, sliced ½ inch pieces
- 1 smoked ham hock or ½ pound salted boneless pork shoulder cut in cubes
- ½ pound of mild spiced Portuguese chorizo, cut into ½ inch slices
- 1 thicker slice of bacon, cut into small pieces
- 5 garlic cloves, minced
- 1 large onion, chopped
- 1 bay leave
- 1 tablespoon of cooking oil or olive oil
- Salt and pepper to taste
- Peeled oranges sliced to garnish
- Day before:
Cut all dried salted beef clean and rinse, then soak them in cold water. In a separated bowl soak the salted pork meat. Let stand for 30 minutes. Keep changing the water, repeat this process at least 3 times.
- In a saucepan, boil the desalted beef for about 10 minutes, drain to take some of the fat out. Repeat the same process with the desalted pork meat.
- Day of:
Heat a large saucepan, put the bacon in and let it fry in medium heat until crisp. Add the pork ribs, pork shoulder keep stirring until gets golden brown, turn the heat off. Remove all the meat out of the saucepan. Set it aside.
- Using the same saucepan where the bacon was fried, add the black beans (add water 2x above the beans), add the dried beef (Carne seca), the Ham Hock and the bay leaves. Let it cook for 1.5 hours in medium heat. Keep checking the water level.
- Return the pork meat into the saucepan, and add all the ingredients, such as the sliced Kielbasa sausage, the Portuguese chorizo, then cook for another hour or until all meat is tender.
- Sautee the chopped garlic in olive oil, add the chopped onions when ready put into the Feijoada mix slowly, carefully to avoid breaking the pieces of meat apart.
- Serve with white rice, sautéed collard greens, fried plantains, sliced oranges, and cassava flour — sprinkled on top of the feijoada.