Feijoada: Black Bean and Pork Stew

Ingredients and method

About 8 servings with rice (estimated)

Planning estimate: 3½–4½ hr · Moderate. Plus 8–12 hours soaking.

Plan ahead: Soak the dried beans in the refrigerator overnight, 8–12 hours.

Timing guide: Allow 25–40 minutes for preparation and browning, 2–3 hours for tender beans and pork, then a short reduction. Bean age can extend the simmer.

Method

1. Cover the beans with several inches of cold water and soak in the refrigerator for 8–12 hours. Drain. This recipe uses fresh shoulder and fully cooked sausage; it does not include salt-cured meats that require desalting.
2. In a heavy 6- to 7-quart pot, cook the bacon over medium heat until its fat renders and the edges brown, about 6–8 minutes. Transfer to a bowl. Brown the pork shoulder in two batches in the fat, about 6–8 minutes per batch, and transfer to the bowl. Keep only about 2 tablespoons fat in the pot.
3. Soften the onion in the pot for 5–7 minutes, lowering the heat if it colors quickly. Add the garlic and stir for 30 seconds. Return the bacon and shoulder, then add the drained beans, bay leaves, pepper and measured water. The liquid should cover the ingredients by about an inch; add a little more if needed.
4. Bring to a boil, then reduce to a gentle simmer. Partly cover and cook for about 2–3 hours, stirring occasionally and adding hot water to keep the beans submerged. Begin checking after 90 minutes. Continue until the beans crush easily and the pork separates with a fork; old beans may take longer.
5. Add the fully cooked kielbasa for the last 25–30 minutes of simmering. When everything is tender, mash about 1/2 cup beans with some broth in a bowl and stir back into the pot. Simmer uncovered for 10–20 minutes, stirring, until the broth lightly coats a spoon. Add water if it becomes too thick.
6. Remove the bay leaves and taste before adding salt: the bacon and sausage already contribute plenty. Serve with rice, farofa and collard greens. Divide leftovers among shallow containers and refrigerate promptly.