How to Make Feijoada | Hilah Cooking

By Hilah Cooking · 240 min

Ingredients

Instructions

1. Soak the black beans for 12 hours in enough water to cover them, then drain. Put them in a large pot with about 8 cups of water, cover and bring to a boil.
2. Meanwhile, put the rice in a medium-large pot with the bouillon and 4 cups of hot water. Bring to a boil over high heat, then reduce to medium and simmer uncovered for about 15 minutes, stirring now and then and adding hot water as needed, until the rice is tender. Simmer 5 more minutes until the liquid has evaporated. Cover and set aside.
3. Once the beans have boiled, cook them for 30 to 40 minutes until softened. Add the meat and cook another 30 minutes, until the beans are tender.
4. In a small pot, sauté the onion, garlic and cilantro in the oil for about a minute, until the onion is fragrant. Add about 1 cup of the bean cooking liquid and bring to a boil. Turn off the heat and let cool.
5. Wash the collard greens and remove the stems. Stack 4 to 5 leaves, roll them tightly and slice thinly into ribbons. Repeat with all the greens. Put them in a large pot, cover with water and boil over high heat, then simmer 20 to 30 minutes until dark green.
6. When the onion mixture has cooled slightly, blend it until smooth, taking care with hot liquids. Pour it back into the bean pot and stir. Cook the beans another 30 to 45 minutes, until the liquid has thickened and turned cloudy as the beans break down.
7. Drain the greens in a colander. Sauté the garlic and bouillon in a little oil until golden and fragrant. Add the greens and stir to coat. Turn off the heat, cover and set aside.
8. Serve the rice, greens, beans and meat in separate dishes so each person can build their own plate. Top with farofa and serve the orange slices afterwards.

Summarized from Hilah Cooking's video. Watch it for the details.

More recipes with

GarlicOnionRiceChickenSausageOrangeBlack beanSmoked sausage