Feijoada Completa do Léo

• 1 kg black beans
• 600 g beef shank
• 200 g bacon
• 2 paio sausage
• 2 calabresa sausage
• 1 pork foot
• 1 pork ear
• 2 onion
• 2 hot peppers
• 1 green bell pepper
• 2 bay leaves
• 8 cloves garlic
• fresh parsley, cilantro, and chives, to taste
• salt and black pepper, to taste
• olive oil, to taste
• 1 bunch collard greens
• 2 cloves garlic
• 1 tablespoon unsalted butter

Preparation

1. Step 1

   3:04
   Heat olive oil in a large pot. Do not salt the meats. Add the small-cut beef shank and brown. Add the bite-size bacon pieces, sliced paio sausage, and sliced calabresa sausage. Fry everything together until browned.
2. Step 2

   4:32
   Add the chopped onions, hot peppers, green bell pepper, bay leaves, and chopped garlic to the pot (add more oil if needed). Cook, stirring, until the vegetables caramelize and become fragrant and golden.
3. Step 3

   5:47
   Add the soaked black beans, pork foot, and pork ear to the pot. Cover with water, stir, cover the pot, and simmer until the beans are tender and the meats (especially the beef shank) are very soft, about 2–3 hours. Prepare the refogado by cooking the aromatic base until deeply golden. Stir the refogado into the feijoada. Simmer uncovered for 10 more minutes to thicken and meld flavors. Do not add salt early; the cured meats provide it.
4. Step 4

   7:00
   For the collard greens, heat butter in a pan, fry the 2 garlic cloves until golden, add the thinly sliced collard greens, and toss quickly just until wilted. Finely chop the generous handful of parsley, cilantro, and chives together. Stir the fresh herbs into the finished feijoada. Serve with white rice and the sautéed collards.