Brazilian Feijoada

1. 1

   Cook the carne seca in boiling water for 5 minutes, then strain. Do this once more to help remove some of the extra saltiness from the meat.

2. 2

   Put the drained carne seca, cubed pork shoulder, and pre-soaked drained black beans into a large Dutch oven. Pour in enough water to submerge everything, then heat over medium-high heat until boiling.

3. 3

   Cook the smoked calabresa sausages, paio sausages, and bacon pieces in another pan until they are crisp. Use paper towels to blot away the extra fat.

4. 4

   Mix the chopped onion and minced garlic into the skillet with the meats and cook for 5 minutes.

5. 5

   Scoop a ladle of beans from the boiling pot, omitting the water, and stir them into the pan. Crush the beans using a fork to help thicken with their starch.

6. 6

   Pour the contents of the pan into the Dutch oven alongside the carne seca and black beans, then toss in the dried bay leaves. Simmer for 2 hours until the mixture thickens into a rich stew.

7. 7

   Serve alongside white rice, collard greens, fried plantains, farofa, tomato salad, and orange slices.

Recipe by @dumpedling on TikTok. See the original for their notes and tips.