Brazilian Feijoada is a black bean and pork stew that is often served with farofa, toasted cassava flour.
In a large bowl with water, soak beans overnight.
When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
Use the same saucepan to brown ribs and sausages in batches. Set aside.
If needed, add more oil to the pan. On medium-high, sauté onion and garlic until soft and translucent, about 5 minutes. Add tomatoes and cook for another 3 minutes.
Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, bay leave. Cover with water (about 8 cups).
Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft and the stew has thickened.
Serve with white rice and sprinkle some farofa on top.
* 1 pound dry beans = 2 cups dry beans = 6 cups cooked beans (Feel free to substitute drained, canned beans if desired.)
Recipe inspired by curioucuisiniere.com