Fejioada (Brazilian Bean Stew with Meat)

For a feijoada, the preparation work starts the day before: soak the beans in water overnight. For the marinade, peel and chop the garlic. Mix all the ingredients for the marinade. Place the pieces of meat (except sausages, bacon and smoked or dried meat) in a large roasting tin and drizzle with the marinade. Cover with plastic wrap and refrigerate overnight.

The next day, drain the beans. Place in a large pot with all the meats and add enough water to completely cover the meat and beans. Slice the oranges and chop the onions. Add the remaining ingredients – except for the garlic and 1/3 of the onions – to the meat and beans in the pot and simmer at a low temperature. Depending on the cooking time, take the meat out again (sausages, bacon, tongue and smoked or dried meat are the quickest to cook, then fisherman’s meat, and finally pig’s ear, little tail, spatulas and soup meat). Cut the meat into bite-sized pieces.

When the beans are soft, the stew is ready. Now take out two ladles of beans and squeeze into mush. Add back to the stew.

Sauté garlic and remaining onions in a little clarified butter and add to fejioada.

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