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1
The night before, soak the beans in a large bowl with water to cover at least 3-4 inches.
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2
Soak the carne seca in water to cover.
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3
The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches.
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4
Bring the beans to a boil in medium heat.
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5
Meanwhile, cut the carne seca into 1-inch pieces.
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6
Cut the sausage into 1-inch pieces.
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7
(When I use the Portuguese sausage I usually prick it with a fork and simmer it for ten minutes in enough water to cover; then I cut it.) Cut the ribs into 2-rib sections.
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8
Add the carne seca, sausage, ribs and bay leaves to the beans.
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9
Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours), stirring from time to time, adding water as necessary to keep beans covered.
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10
Keep an eye on the beans so they don't burn at the bottom!
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11
Chop the onion and garlic.
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12
Heat the olive oil in a cast iron skillet over medium heat.
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13
Add the onion and garlic and cook until golden brown.
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14
Add two ladlefuls of beans and mash them.
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15
Put this back into the pot.
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16
It will thicken and season the beans.
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17
Continue to simmer gently for at least another hour, adding water as necessary.
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18
A good feijoada should have a creamy consistency when done.
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19
Remove the bay leaves.
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20
Some people take the meats out at this point and serve them separately on a platter.
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21
I like to leave them in with the beans, it keeps them hot.
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22
Serve the feijoada and garnishes in ceramic bowls and platters, it will add a touch of authenticity!
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23
To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top.
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24
Arrange oranges and couve around the sides.
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25
Sprinkle the beans and couve with farofa and add a spoonful of sauce to the side.
