Feijoada

Start by draining and rinsing the black beans in a colander under cold running water. Slice the smoked sausage into even pieces, about 1/4 inch thick, to ensure consistent cooking. Chop the onion finely and mince the garlic cloves. Gather the bay leaf and other seasonings nearby for easy access during cooking.

Heat a large pot over medium heat and add a small drizzle of oil (optional, depending on the fat content of your sausage). Once the pot is warm, add the sliced sausage and cook for 3-4 minutes, stirring occasionally, until browned and slightly crisp on the edges. Remove the sausage and set it aside on a plate. In the same pot, add the chopped onions and minced garlic. Sauté for 2-3 minutes until the onions are soft and translucent, stirring frequently to avoid burning.

Add the drained black beans to the pot, followed by the browned sausage, bay leaf and 1 cup of water or chicken stock. Stir everything gently to combine. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer for 10-15 minutes. Stir occasionally to prevent the beans from sticking to the bottom of the pot. Let the flavors meld during this time.

Remove the bay leaf from the pot before serving. Ladle the feijoada into bowls while it’s hot. Garnish with fresh parsley (if desired) and pair with white rice or orange slices for a traditional touch. Serve immediately for the best texture and flavor.

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