📖 Instructions

1. First, let’s prep those beans! Rinse 2 cups of dried black beans under cold water. Soak them in plenty of water for at least 8 hours, or preferably overnight. This will make them cook much faster and more evenly. Don't skip this step; it's crucial for perfectly tender beans!
2. Next, we’ll make the magic happen in our Dutch oven. Heat 2 tablespoons of olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add 1 large chopped onion and 2 cloves of minced garlic and cook, stirring occasionally, until softened, about 5 minutes. We want those aromatics to caramelize slightly for a deeper flavor. It’s worth the extra few minutes, trust me!
3. Now, time for the sausage party! Add 1 pound of cured pork sausage (chorizo, linguiça, or your favorite), 1 pound of smoked bacon, and 1/2 pound of cured beef (like carne seca), all sliced into bite-sized pieces. Cook for another 8-10 minutes, stirring frequently, until the fat has rendered and the meats are lightly browned. Mmm, that smoky smell is already making my mouth water!
4. Add the remaining ingredients, except the citrus. Stir in 1 cup of chopped tomatoes, 1 teaspoon of ground cumin, 1/2 teaspoon of ground smoked paprika, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of cayenne pepper (or more, if you’re a heat fiend!). Cook for another 2 minutes just to toast the spices. Remember to taste and adjust the seasoning as you go; we want to make sure everything’s perfectly balanced.
5. Now, add the beans! Add the soaked black beans (drained) and 6 cups of water or beef broth to the pot. Give everything a good stir, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the beans are incredibly tender. If it’s getting a bit dry, add more water or broth. The patience here pays off! The longer it simmers, the more intense the flavor becomes.
6. Finally, the citrus splash! About 15 minutes before serving, add the juice and zest of 1 large orange and 1 large lime, along with the chopped cilantro. Stir gently and continue to simmer for the remaining time, allowing the citrus to infuse its brightness into the rich flavors of the feijoada. This step totally changes the game and adds a nice acidity to cut through the richness of the meats and beans.
7. Once it's done, taste and season again. You might want a pinch more salt or pepper; it depends on your preferences. It's all about creating your own unique version.
8. Serve it up! Ladle the feijoada into bowls and serve it with steamed white rice. Garnish with extra cilantro and lime wedges. A dollop of sour cream or creme fraiche can also be added on top, if you’re feeling fancy! It’s so beautiful and satisfying to look at; it’s almost too pretty to eat! Almost...