Heart-Healthy Rio-Style Feijoada Completa

• •2 cups Black beans
• •1 pound Smoked lean beef jerky
• •1 pound Lean pork shoulder
• •12 ounces Smoked turkey sausage
• •1 pound Smoked ham hock
• •3 large Bay leaves
• •8 cloves Garlic
• •2 large Onion
• •2 tablespoons Olive oil
• •1 medium Orange
• •2 bunches Collard greens
• •4 strips Bacon
• •1 ½ cups Cassava flour (farofa)
• •2 cups White rice
• •2 medium Lime
• •1 medium Jalapeño
• •¼ cup Cilantro
• •2 tablespoons Vinegar
• • Salt
• • Black pepper

Instructions

1. 1

   Soak the black beans in plenty of cold water overnight, or for at least 8 hours. Soak the desalinated lean beef jerky in fresh cold water overnight, changing the water every few hours to remove excess salt.

2. 2

   Drain and rinse the black beans. Place them in a large pot or pressure cooker with 8 cups of fresh water and 2 bay leaves. Bring to a boil, then reduce heat and simmer until tender, about 1-1.5 hours in a pot or 30 minutes in a pressure cooker.

3. 3

   While beans cook, drain and rinse the lean beef jerky. Place it in a separate pot with fresh water and simmer for 30 minutes to further tenderize and remove any residual salt. Drain and cut into 1-inch pieces.

4. 4

   In a large pot, combine the cubed lean pork shoulder, sliced smoked turkey sausage, trimmed smoked ham hock, and the cooked beef jerky pieces. Cover with water and bring to a simmer. Cook for 1.5-2 hours, or until pork and ham hock are very tender. Skim off any fat that rises to the surface. Remove the ham hock, shred the meat, and discard the bone/skin. Return shredded meat to the pot.

5. 5

   Once the beans are tender, add a cup or two of the cooked beans (without liquid) to a small bowl and mash them with a fork or the back of a spoon. This will help thicken the feijoada.

6. 6

   In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5-7 minutes. Add minced garlic and sauté for another minute until fragrant.

7. 7

   Add the sautéed onion and garlic mixture, the remaining bay leaf, and the mashed beans to the pot with the meats and their cooking liquid. Bring to a gentle simmer and cook for at least 30 minutes more, allowing the flavors to meld. Season with salt and pepper to taste, keeping in mind the meats are already flavorful.

8. 8

   Prepare the collard greens: In the same skillet used for the aromatics (no need to clean), add a tiny bit more olive oil if needed. Sauté the thinly sliced collard greens quickly over medium-high heat until just wilted but still vibrant, about 3-5 minutes. Season with a pinch of salt.

9. 9

   Prepare the farofa: In a dry skillet, fry the finely diced lean bacon until crispy. Remove bacon with a slotted spoon, leaving a small amount of rendered fat in the pan. Add the cassava flour to the pan and toast over medium heat, stirring constantly, until golden brown and aromatic, about 5-7 minutes. Stir in the crispy bacon pieces. Season with a pinch of salt if needed.

10. 10

    Cook the white rice according to package directions or in a rice cooker.

11. 11

    Prepare the orange slices (if not already done).

12. 12

    For the Molho Apimentado (spicy sauce): Combine finely chopped jalapeño, chopped cilantro, and white vinegar in a small bowl. Add a pinch of salt if desired. This sauce adds a fresh, spicy kick to the rich feijoada.

13. 13

    Serve the Feijoada hot, accompanied by white rice, sautéed collard greens, farofa, orange slices, lime wedges, and Molho Apimentado on the side. Encourage guests to squeeze fresh lime juice over their feijoada.