Brazilian black bean stew – feijoada brasileira
Ragout and stew
When I lived in Brazil in the seventies, one of my favourite dishes became simple stewed black beans and white fried rice that we literally ate with everything at home. But apart from a simple bean stew, the Brazilian’s most typical dish is Feijoada, which is a bean stew, cooked with several types of salted meats and served with white rice, orange slices and very thinly cut and sautéed kale or collard greens. It is also served with other things, it can have up to 6 different accompaniments but I simplified it for this recipe using the most popular ones. <br />It’s a crowd pleaser and can be made ahead - actually I find it much tastier the following day and the sauce thicker. <br />I have never found the salted meats outside Brazil so I make it at home with normal fresh meats. The most amazing thing I learned was that cooking the beans and meat with an orange absorbs some fat, making the dish much lighter. Don’t ask me why!? <br />
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