Feijoada with White Rice, Collard Greens, and Orange Slices

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Feijoada (Black Bean and Pork Stew)

1. Finely dice the yellow onion and mince the 6 garlic cloves. 5 min
2. Slice the 10 oz smoked pork sausage into ½-inch rounds and cut the 6 oz thick-cut bacon into 1-inch pieces. 4 min
3. Timing-sensitive step. Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat and add the bacon pieces, cooking 4–5 minutes until the fat renders and the bacon begins to crisp. 5 min
4. Timing-sensitive step. Add the sausage rounds to the pot and sear 3 minutes until lightly browned, then transfer the bacon and sausage to a plate, leaving the rendered fat in the pot. 3 min
5. Timing-sensitive step. Add the 1¼ lb bone-in pork ribs to the pot in a single layer and sear 3–4 minutes per side until deeply browned, then transfer to the plate with the other meats. 8 min
6. Timing-sensitive step. Reduce heat to medium, add the diced onion to the pot, and sauté 4–5 minutes until softened, scraping up any browned bits from the bottom. 5 min
7. Timing-sensitive step. Add the minced garlic, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika and cook 1 minute, stirring constantly, until fragrant.
8. Return all the browned meats to the pot along with the drained black beans, 3 bay leaves, 3 cups chicken stock, and 2 cups water; stir to combine, then bring to a boil. 5 min
9. Reduce heat to low, cover, and simmer for 60–70 minutes until the beans are completely tender and the broth is thick and deeply flavored, stirring occasionally. 65 min
10. Discard the bay leaves, season with 1½ teaspoons kosher salt and ½ teaspoon black pepper, taste and adjust, then ladle into bowls. 2 min

Fluffy White Ricebase

1. Rinse 1½ cups long-grain white rice under cold water until the water runs clear, then drain well. 2 min
2. Mince the 2 garlic cloves. 2 min
3. Timing-sensitive step. Heat 1 tablespoon olive oil in a medium saucepan over medium heat, add the minced garlic, and sauté 1 minute until fragrant but not browned.
4. Timing-sensitive step. Add the drained rice and stir 1–2 minutes to toast lightly in the oil. 2 min
5. Pour in 2¾ cups water and ¾ teaspoon kosher salt, bring to a boil, then reduce heat to the lowest setting, cover tightly, and cook 17–18 minutes until all water is absorbed. 20 min
6. Remove from heat and let the rice steam, covered, for 5 minutes, then fluff with a fork before serving. 5 min

Garlicky Sautéed Collard Greensside

1. Remove the stems from 1 lb collard greens, stack the leaves, and slice them thinly into ribbons; thinly slice the 4 garlic cloves. 8 min
2. Slice the 2 navel oranges into rounds and arrange on a serving plate; set aside. 3 min
3. Timing-sensitive step. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, then add the sliced garlic and cook 1 minute until golden at the edges.
4. Timing-sensitive step. Add the collard green ribbons in batches, tossing with tongs as they wilt, and sauté 5–6 minutes total until tender but still vibrant green. 6 min
5. Season with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes (optional), toss once more, and transfer to a serving dish alongside the orange slices. 2 min