A Brazilian dinner at home: feijoada, rice, greens and farofa

Feijoada is a slow, generous pot of black beans and meat that feeds a crowd and gets better the next day. It is traditionally served with rice, sautéed greens, orange slices and farofa. It is a dinner for a long Saturday: put the pot on, set the table, and let people serve themselves.

The plan

Feijoada is made in stages, so it suits a host who likes to work ahead.

• The night before: soak the beans and, if using salted meats, soak those too.
• Morning or afternoon: simmer the pot for several hours.
• An hour before dinner: make rice, greens and farofa while the pot finishes.

This serves about 8 people.

The feijoada

Ingredients

• 500 g dried black beans
• 500 g smoked or cured pork (a mix of smoked sausage, bacon, smoked ribs or ham hock works well)
• 300 g fresh pork shoulder or ribs
• 1 large onion, chopped
• 5 cloves garlic, minced
• 2 bay leaves
• Oil, salt, black pepper

Method

1. Soak the beans overnight in plenty of cold water. Drain and rinse.
2. If your cured meats are very salty, soak them in cold water for a few hours, changing the water once.
3. Put the beans in a large pot with fresh water to cover by about 5 cm. Bring to a boil, skim, then lower to a gentle simmer. Add the bay leaves and the tougher cuts of meat first.
4. After an hour, add the sausages and other quick-cooking meats. Simmer for another 1 to 2 hours, until the beans are completely tender and the broth has thickened. Black beans must be cooked fully; undercooked beans are unpleasant and can upset the stomach.
5. In a separate pan, sauté the onion and garlic in a little oil until soft and golden. Stir a ladleful of beans into the pan, mash them, and return the mixture to the pot. This thickens the stew.
6. Season at the end. Taste before adding salt, since the cured meats contribute plenty.

Cut the meat into pieces and serve it alongside or in the pot.

Vegetarian version: use smoked paprika, sautéed mushrooms, carrots and smoked tofu in place of the meats, and add a little extra oil for richness.

The sides

White rice

Rinse 2 cups of long-grain rice. Sauté a little chopped onion and garlic in oil, add the rice, then add 3 cups of water and a pinch of salt. Cover and simmer on low for about 15 minutes.

Garlicky greens

Slice collard greens (or kale) as thin as you can. Heat oil in a wide pan, fry a few cloves of sliced garlic until just golden, then add the greens and cook for 2 to 3 minutes over high heat. They should stay bright green.

Farofa

Farofa is toasted cassava flour. Melt 4 tablespoons of butter in a pan, add a diced onion and cook until soft. Add 2 cups of cassava flour (farinha de mandioca) and stir over medium heat for 5 minutes until lightly toasted. Season with salt. Chopped bacon, eggs or parsley are common additions. If you cannot find cassava flour, plain toasted breadcrumbs in butter are not the same, but they bring a similar crunch.

Orange slices

Peeled orange slices cut through the richness. Put a plate on the table.

Something spicy

A simple sauce of finely chopped onion, tomato, vinegar and chilli makes a bright counterpoint. Make it an hour before serving.

What can go wrong

• Hard beans. Old beans take longer. Keep simmering and top up with hot water. Salting early does not ruin beans, but acidic ingredients slow softening.
• Too salty. Soak the cured meats, and season at the end. If the pot turns too salty, add a peeled potato to absorb some.
• Too thin. Mash some beans against the side of the pot, or simmer uncovered for 20 minutes.
• Allergies and diets. The pot contains pork and often smoked products. Label it clearly for guests who avoid pork or follow other dietary requirements.
• Safety. Cool leftovers within two hours, store in the fridge, and reheat until steaming hot throughout.

Setting the table

Put everything on the table at once and let people build their own plate. A bowl of cold orange slices, a jug of water with lime, and a simple dessert such as sliced fruit are all you need. Many Brazilian tables serve feijoada at a long, unhurried lunch, so give it time.

For more dinners from other kitchens, see our around the world section, or our dinner party guides for timing tips.

Cook dried beans thoroughly. This article is general cooking information, not medical advice.