Feijoada carioca with farofa

Ingredients for 8 servings:

• 1 kg beans, black, dried
• 4 tbsp olive oil
• 2 cloves garlic
• 2 bay leaves
• 3 large onions
• 3 cubes of meat broth
• 1 piece(s) pork belly
• 500 g smoked pork
• 500 g beef goulash
• 300 g rib(s), high, polished
• 6 sausages, coarse
• 1 bag of cassava
• 2 oranges
• 500 g rice, preferably brown rice
• salt and pepper
• curry powder
• Paprika powder

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Feijoada according to Brazilian recipe

Soak the black beans in plenty of water overnight. Bring the beans to a boil with two stock cubes and the bay leaves. Season with salt, pepper, paprika, and curry. When the water boils, add the meat and sausages. Sauté an onion and garlic in a pan until hot, then add to the feijoada. Cook everything together for about 1.5 to 2 hours. To prepare the farofa, briefly fry an onion in a pan, then add the cassava flour and fry until crispy but not sticky. Cook rice as a side dish for the feijoada. I prefer brown rice. I chop an onion, fry it in a small pot until translucent, add the rice, and fry the rice briefly. Then add water with a stock cube and cook for about 35 minutes. Serve the feijoada with rice, farofa, and orange slices. To drink, of course, there are caipirinha and/or cold beer.