Week 3: October 23, 2025

METHOD

Place the black beans in a separate bowl and cover with cold water. Let them soak overnight in the fridge.

Drain the beans.

Combine the ham hocks / pork neck, beans, bay leaves and orange in that same pot. Pour 2.5 quarts cold water and cook, over medium-high heat, until boiling. Lower the heat to a gentle simmer, cover and cook for 30 minutes.

After 30 minutes, add the sausages. Cover and continue simmering, occasionally skimming the fat that rises to the top, until the meat is tender, about 1.5 to 2 hours. 

Remove the orange and bay leaves. Discard. Remove the meat and sausage and slice into smaller pieces. Reserve.

Heat the oil in a sauté pan, over medium heat. Add the bacon and cook until no longer raw but not yet golden brown, about 3-5 minutes. Add the onion and garlic and sauté until softened and fragrant, about 2-3 minutes. Add a ladleful of the cooked beans, without liquid, and stir to combine. Using a fork, mash the beans, to release their starch.

Pour that mixture into the feijoada pot and cook over medium heat, uncovered, for 10-15 minutes or until thickened. If too thick, add more water as needed. Taste and season with salt and pepper.

Return the meats back to the pot.

Serve with white rice, collard greens, fried bananas, farofa, vinaigrette salsa and/or orange slices!

METHOD

Thoroughly wash collard greens, stack leaves, roll and slice into thin ribbons.

Dice half onion and garlic cloves.

Add 2 tbsp oil to a large frying pan.

Add the onions and sautee until transparent, about 2 mins.

Add the garlic and fry until golden.

Add the collard green ribbons and sautee, stirring regularly until dark green and soft, about 8 minutes.

In a separate pan, add the yuca flour and season with salt and pepper to taste. Let it toast, stirring gently and constantly to avoid burning, about 2 mins.