Counter 09 · Latin Grill
Feijoada with Linguica, Collards and Orange
Brazil's national dish of black beans simmered for hours with smoked linguica, pork ribs, bacon and dried beef, served with white rice, garlicky collard greens, farofa and orange slices.
- Prep
- 30 min
- Cook
- 3 hr 10 min
- Serves
- 10
- Level
- Hard
Feijoada is a Saturday project in Brazil, eaten slowly over a long lunch with friends. The old-school version uses salted pork ears and tails; this one sticks to cuts you can find at a Doral butcher counter while keeping the smoky depth. Soaking the beans overnight evens out the cooking, and simmering them with the rib bones gives the broth its thick, glossy body. Mash a ladle of beans against the pot at the end to thicken. The orange slices are said to aid digestion, and they help.
Method
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