Feijoada – Bean Stew

Soak the beans in three liters of cold water for as long as 12 hours. A day later, remove the skin from the onions and garlic and cut them into thin strips. Fry half of them in a little bit of oil. Add the beans with the soaking water and cook without salt at medium temperature for 1 1/2 hours, skimming off the foam that appears. At the same time, sauté the remaining onion and garlic in a little oil until soft. Extinguish with the soup and vinegar. Add the bay leaves. Add the different kinds of meat to the soup according to the cooking time. At the beginning add the soup meat and simmer for 45 minutes at medium temperature. Then add the pork neck, rib, bacon and sausage and cook for half an hour. When the beans are cooked, add all together meat as well as the orange, possibly a little more soup. Cook the stew on medium heat for another half hour, the beans should be well tender but not falling apart and the cooking liquid should boil creamy.

To serve, remove the orange and season the faijoada heavily with salt and freshly ground pepper. Cut the meat into slices and place on top of the beans.

If you like you can refine the stew with 1/2 tsp. cumin.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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