So, I came up with this version of feijoada which was adapted from a few different, varying recipes and making do with ingredients that we could easily get, but yet still trying to keep it as authentic as possible. Give it a try and let us know what you think or comment on your own recipe, if you care to share.
1 1/2 – 2 1bs. of meat (to include any combination of salted/smoked pork parts, dried beef, stewed beef, linguiça or other smoked sausage).
2 lbs. cups dried black beans
1 bunch cilantro, chopped
1 bunch scallion, chopped
5 bay leaves
1 unpeeled orange, scrubbed and quartered
1/2 lb. (250 gr.) thick sliced smoked bacon, cubed
6-8 cloves garlic, sliced
2 medium onions, chopped
1 1/2 – 2 tsp. of ground coriander seeds
1 1/2 – 2 tsp. of ground cumin
1 1/2 – 2 tsp. paprika
The day before cooking the feijoada, soak dried beans in water overnight. Drain water thoroughly before using the beans in the recipe. If using salted meats, they should be soaked as well until excess salt is removed.
In a very large stew pot, render the bacon until almost crisp.
Add the garlic, onions, and bay leaves, and seasonings (paprika, ground coriander, ground cumin) and stir until onions and garlic are translucent.
Add meats and sausages, scallion, and half of the cilantro and stir well to combine.
Cover with cold water and add orange wedges to the liquid. Bring to a boil over medium heat. Once it boils, cover with lid and continue to cook over low heat for about 2 to 2 1/2 hours or transfer to a crockpot and cook on low setting overnight (about 8 hours).
When the black beans are fully cooked and soft, remove 2 cups of beans with liquid, and puree until smooth in a food processor or blender. Return to the pot to thicken the feijoada.
Before serving, remove orange wedges and bay leaves.
Garnish with remaining cilantro and serve with collard greens, white rice or farofa.