📖 Instructions

1. First things first, gather your ingredients! Make sure everything is prepped and ready to go before you start cooking. This will make the whole process smoother and more enjoyable. Trust me, you don't want to be hunting for ingredients mid-recipe.
2. Rinse your black beans thoroughly under cold water. This helps remove any dirt or debris. Then, soak the beans in plenty of water for at least 6-8 hours, or preferably overnight. This is important for achieving the perfect texture in your feijoada. If you are short on time, you can use canned black beans but the flavour won't be the same.
3. In a large pot or Dutch oven, combine the soaked black beans with about 8 cups of water. Add the smoked sausage, bacon, and chorizo. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the beans are tender but not mushy. Remember to stir occasionally to make sure nothing sticks to the bottom of the pot.
4. While the beans are simmering, prepare the other ingredients. Chop the onions, garlic, and bell peppers. Don't be afraid to get creative with the amount of peppers you use. A little more can add a really nice spicy kick!
5. Once the beans are tender, add the chopped onions, garlic, and bell peppers to the pot. Continue to simmer for another 30 minutes, allowing the flavors to meld together. If you want, you can mash a portion of the beans against the side of the pot at this stage for a thicker texture. It's totally optional though; I like some texture in my feijoada!
6. Season generously with salt and pepper. Taste and adjust the seasoning as needed. This is where your personal touch comes in. Experiment with other spices if you like, such as bay leaves, cumin, or paprika. But start small; you can always add more later.
7. In a large skillet, heat some olive oil over medium heat. Add the chopped kale or collard greens and sauté for a few minutes until slightly wilted. Add this to the feijoada during the last 15 minutes of cooking.
8. Now for the plantains! Peel and slice the plantains into 1/2 inch thick rounds. Heat another tablespoon of olive oil in a skillet over medium heat. Fry the plantains until they are golden brown and crispy, turning occasionally. If you are really impatient, you can use the microwave, but nothing beats the crispy results of pan frying.
9. Serve the feijoada hot, spooned over a bed of rice or farofa (if using). Garnish with the crispy fried plantains and a squeeze of lime. Remember to serve it with a lot of love, and with a smile! It is one of my favourite dishes to make. Enjoy!