📖 Instructions

1. First, prepare the beans: Rinse 2 cups of dried black beans thoroughly and soak them in plenty of water for at least 6 hours, or preferably overnight. This step is essential for tender beans. Then, drain the beans and place them in a large Dutch oven or heavy-bottomed pot.
2. Next, brown the meats: Add 1 lb of pork shoulder, cut into 2-inch cubes, to the pot. Brown all sides for rich color and flavor. Remove the browned pork and set aside. Repeat this process with 1 lb of beef chuck, also cut into 2-inch cubes, then 1/2 lb of smoked sausage, sliced into thick rounds, and finally, 1/2 lb of bacon or pancetta, diced. Don't overcrowd the pot; work in batches.
3. Now, the flavor base: Add 1 large chopped onion, 2 cloves of minced garlic, 1/2 cup of chopped cilantro, 1 teaspoon of dried oregano, and a bay leaf to the pot. Sauté for about 5 minutes until fragrant. Give it a good stir, making sure all ingredients are evenly mixed.
4. Add the beans and liquids: Add the soaked and drained black beans to the pot. Then, pour in 8 cups of water or beef broth. Stir gently. Add 1 tablespoon of smoked paprika for a delicious smoky touch.
5. Simmer it low and slow: Bring the mixture to a boil, then reduce the heat to very low. Cover the pot and let it simmer gently for at least 4 hours, or even 6 for the best results. Stir occasionally. The longer it simmers, the more flavorful it will get!
6. Check the seasoning: After simmering, taste the feijoada and adjust the seasoning to your preference. Add salt, pepper, and more smoked paprika as needed. I usually add a pinch of cayenne pepper for a little kick, but this is optional.
7. Prepare to serve: Once the beans are tender and the flavors have melded beautifully, use a colander to remove any excess fat from the surface. If it's too thick for your liking, add a bit more liquid to adjust the consistency. Serve in bowls with your choice of sides; rice, farofa (toasted cassava flour), collard greens (couve), and orange slices are traditional choices. Mmm, delicious!