For 6 persons
400 g of cassava flour
The night before, soak the salted and dried meat in separate containers. Change the water of the meat container several times for desalination. Soak also black beans into another container during 12 hours.
The next day, scouring a little different meats. Cut the meat into pieces and boil.
Pour black beans and meat in a big pot. Cover with water and add the bay leaves.
Cook for 1 hour and monitor it: the cooking time depends on the type of meat. Remove the chest (or loin) and pork sausage, which are generally first cooked. Then keep cooking the feijoada and monitor it for about another 1 hour. It may be necessary to add a little water during cooking.
Meanwhile, sauté the finely chopped garlic in oil in a pan.
Once garlic is roasted, add it to the feijoada during cooking.
Cook the rice in a saucepan of boiling salted water.
Sauté garlic and onion in the butter until the mixture becomes golden.
Add green cabbage leaves cut into very thin strips.
Cook over high heat in a wok on gas stoves or electric boiling top, stirring constantly, until the cabbage leaves become translucent.
Cook the chopped onion with butter in a pan. Once it is browned, add the cassava flour. Mix until the flour is colored. Season lightly with salt before serving.
Before serving, put the chest (or spine) of pork and sausages and mix the feijoada. Add a few thin slices of orange on the rice. Serve the plate in a round form some feijoada, then rice, then green cabbage and finally farofa. For lovers of very spicy food, you can add some small chillies in the feijoada.
Enjoy the meal!