Feijoada

1. Cut the meat into your preferred size. I usually just throw the chicken pieces in whole because it will fall off the bone by the time it’s finished cooking, anyway.

2. Put the meat into a large soup pot and fill the pot 3/4 to 2/3 full of water. Make sure the meat is covered.

3. Add the salt to the water. This is meant to be a salty dish, so don’t be scared!

4. Put the pot over high heat and bring to a boil.

5. Turn the heat down but continue to boil the water. Let it boil for a good 2-3 hours.

6. Once you see the water has boiled down a bit and the meat is very tender, add the wine if you choose to use it.

7. After the wine, add the kidney beans (don’t drain them).

8. Continue to boil the mixture until it has thickened, probably another 1 1/2 hours or so.

This recipe is different for every person who makes it, so don’t be scared to mix and match and revise to fit you and your family. Feijoada is often much better a day or two after you make it, so don’t be afraid to make enough for leftovers!