Brazil’s national dish, feijoada is made by slowly cooking black beans with a variety of meats. Served with rice, orange slices, and greens, this hearty stew is a weekend classic.
Drain the soaked beans, cover with plenty of water, and boil over medium heat with the lid on for 45 minutes, until they begin to soften.
Sauté the onion and garlic in olive oil over medium heat. Add the beef ribs and beef pastrami and cook for 10 minutes more.
Add the browned meats to the beans. Add the bay leaf and salt, cover, and simmer over low heat for 50 minutes.
Add the sausage and cook for 15 minutes more, until the sauce thickens and the meat is tender.
Serve hot with rice and orange slices.
Store in a covered container in the refrigerator for up to 4 days; the flavor deepens noticeably by the next day. Freeze for up to 3 months.
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