Brazilian Feijoada with Orange and Collard Greens

A hearty staple of Brazilian cuisine

A rich, savory Brazilian stew featuring black beans, assorted meats, orange, and collard greens.

4 h 30 min
8
Intermediate

Ingredients

For the Feijoada

Dry black beans

1 lb, soaked overnight

Pork shoulder

1 lb, cut into chunks

Chorizo

1/2 lb, sliced

Smoked sausage

1/2 lb, sliced

Beef shank

1/2 lb, large pieces

Onion

1 large, diced

Garlic

4 cloves, minced

Bay leaves

Salt

to taste

Black pepper

to taste

Water

4 cups

For the Orange Dressing

Orange zest

Zest of 1 orange

Orange juice

Juice of 1 orange

Olive oil

1 tablespoon

Salt

to taste

For the Collard Greens

Collard greens

1 bunch, thinly sliced

Olive oil

2 tablespoons

Garlic

2 cloves, minced

Salt & pepper

to taste

For the Rice

White rice

2 cups

Water

4 cups

Olive oil

1 tablespoon

Salt

to taste

Preparation

Preparing the Feijoada Ingredients

Rinse Beans

Rinse and drain soaked black beans.

Season Meats

Season pork shoulder, beef shank, and sausages with salt and black pepper.

Prep Onion & Garlic

Dice onion and mince garlic for cooking.

Preparing the Orange Dressing

Zest & Juice Orange

Zest and juice the orange.

Mix Ingredients

Whisk together with olive oil and a pinch of salt.

Set Aside

Set aside for later use.

Cooking Process

Searing the Meats

Brown pork shoulder and beef shank in a large pot. Remove and set aside.

15 min, medium-high heat

Building Flavors

Sauté onions and garlic in the same pot until golden.

10 min, medium-high heat

Simmering the Stew

Add beans, browned meats, sliced sausages, bay leaves, salt, pepper, and water. Bring to a boil, then simmer for 3 hours.

3 h, low heat

Plating & Serving