- 1 kg black beans, soaked overnight in
- 2 litres of water
- 4 tbsp olive oil
- 500g smoked pork ribs, cut into individual ribs
- 1 kg unsmoked pork ribs, cut into individual ribs
- 1 onion, chopped
- 1 head of garlic, chopped
- 500g smoked bacon, cut into chunks
- 500g pork belly, cut into chunks
- 200g smoked sausage, cut into chunks
- Salt and pepper
- 2 tbsp dried chilli flakes
- Season the ribs well, and fry in 2 tbsp of olive oil for 5 minutes on each side to brown. Add the onion and garlic to the same pan, and fry for 3 minutes to soften, then pour in 250ml of water, cover with the lid, and cook for 20 minutes on a medium heat. Add more water to the pan if it goes dry. Transfer the lot to a casserole dish, and set aside.
- Wipe the pan clean, then heat the remaining oil over a moderate heat. Fry the pork belly, bacon, and sausage until browned all over, then add this meat to the casserole, too.
- Add the soaked beans and the soaking liquid to the casserole, and stir well. Gently bring to the boil on the hob, then reduce the meat and allow to simmer for 2 hours - again, topping up with water if necessary. The feijoada will be ready when the sauce is thick and glossy, and the meat is falling off the bone. Season to taste, sprinkle with chilli flakes, and serve with flatbreads.
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