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1
Fire up a Dutch oven over medium heat.
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2
Add the olive oil and swirl.
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3
BROWN THE MEATS
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4
Dry the ribs with paper towels. Add half the ribs to the Dutch oven and cook 6 minutes, browning them as evenly as possible on all sides.
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5
Remove the ribs and set aside. Repeat the process with the remaining 6 ribs.
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6
Add the chicken sausage to the Dutch oven and brown evenly on all sides, about 5 minutes.
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7
Remove the chicken sausage and set aside.
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8
CREATE A FLAVORFUL LIQUID FOR COOKING THE BEANS
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9
Now, add the 2 cups onion and stir until translucent, about 5 minutes.
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10
Add 6 garlic cloves. Cook 1 minute.
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11
Add the 3 cups chicken stock and beer, and stir until combined.
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12
Reduce heat to medium-low. Add the black beans. Stir to incorporate.
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13
ADD THE MEATS TO THE STEW AND SIMMER
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14
Return the chicken sausage and ribs to the pot.
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15
Add the carne seca or jerky, the bay leaves, 1/2 teaspoon salt, and the pepper.
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16
Monitor the pot until it comes to a slight simmer. Don't let it bubble fiercely.
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17
Reduce the heat to low, cover the pot, and simmer for 1 hour, until the ribs are still moist but cooked through.
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18
Remove the sausages and let them stand for 5 minutes.
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19
Cut them into a total of 12 (1/2-inch) pieces. Return them to the pot.
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20
Remove the carne seca or jerky, shred it, and stir the meat back into the stew.
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21
MAKE THE RICE
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22
Bring the 2 cups chicken stock and 1/8 teaspoon of the salt to a full rolling boil in a small saucepan.
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23
Add the rice and 2 garlic cloves. Stir to combine.
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24
Reduce heat to very low and cover.
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25
Cook for 12 minutes.
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26
Remove the pan from the heat, and, leaving the pan covered for another 10 minutes, let it stand and allow the rice to continue cooking from carry-over heat.
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27
PREPARE THE FAROFA
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28
Heat a small skillet over medium heat.
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29
Add the butter and warm until it foams. Swirl.
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30
Add the 2 tablespoons onion and cook 2 minutes, until translucent.
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31
Add the farina and 1/8 teaspoon of the salt, and stir frequently to toast, 3 minutes.
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32
AND SERVE!
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33
Fluff the rice with a fork and spoon it evenly among 12 shallow bowls.
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34
Top each serving with 2/3 cup of the feijoada and 1 rib, and sprinkle each evenly with farofa.
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35
Serve with the orange slices.
