Feijoada with Pork Belly and Black Beans

Heat the olive oil in your Dutch oven over medium-high heat. Add the pork belly chunks and cook, turning occasionally, until golden and slightly crispy on all sides, about 8 minutes. The fat will render and the edges will caramelize beautifully.

Add the sliced sausage rounds to the pot and cook alongside the pork belly until they are browned and slightly crispy, about 5 minutes. Remove both meats and set aside on a plate, leaving the rendered fat in the pot.

Reduce heat to medium. Add the diced yellow onion to the pot with the pork fat and cook, stirring with your wooden spoon, until softened and translucent, about 5 minutes.

Add the minced garlic and cook for 1 minute until fragrant and golden. The kitchen will smell warm and inviting.

Stir in the diced tomato and bell pepper. Cook together, stirring occasionally, until the tomatoes break down and the mixture becomes jammy and fragrant, about 8 minutes. This sofrito is the heartbeat of your feijoada.

Return the browned pork belly and sausage to the pot. Stir in the smoked paprika, salt, and black pepper, coating everything in the sofrito.

Add the black beans to the pot, stirring gently to combine with the meats and sofrito. The beans will absorb all that smoky, garlicky flavor as they cook.

Add enough water to barely cover the ingredients, about 3 to 4 cups. Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 2 hours, stirring occasionally, until the pork is tender and the beans have thickened into a rich, smoky stew. The longer it cooks, the deeper the flavor becomes.

Add enough water to barely cover the ingredients, about 6 to 8 cups (1.4 to 1.9 liters). Bring to a gentle boil, then reduce heat to low.

While the feijoada simmers, rinse the white rice until the water runs clear. Combine with 800ml of water in your rice cooker or a separate pot. Cook until fluffy and tender, about 20 minutes.

Taste the feijoada and adjust salt if needed. The broth should be thick and glossy, clinging to the beans and meat.

Spoon generous portions of white rice into bowls. Ladle the feijoada over the rice, letting the smoky beans and tender pork tumble down over the grains.

Finish each bowl with a squeeze of fresh lime juice and a handful of chopped cilantro. Serve with extra lime wedges on the side. Let everyone gather around the table and enjoy.