Feijoada

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Soak beans overnight and drain.

3. 3

   Brown meats in batches, then soften onion and garlic in the pot. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Add beans, bay and water and simmer until tender. Keep only small bubbles breaking the surface and begin checking after 113 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

5. 5

   Return meats and continue cooking until the broth is rich and thick.

6. 6

   Serve with rice, sautéed greens and orange slices. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.