Brazilian Black Bean and Pork Rib Casserole with Orange and Onion Farofa

Name: Brazilian Black Bean and Pork Rib Casserole with Orange and Onion Farofa
Prep time: 25 min
Cook time: 115 min
Total time: 140 min
Yield: 6
Cuisine: Brasileña
Ingredients: 2 lb pork ribs, cut into pieces; 1 1/2 cups dried black beans; 6 1/4 cups water; 2 cups yellow onion; 4 cloves garlic; 1 whole orange; 2 tbsp vegetable oil; 2 leaves bay leaves; 1 tsp ground cumin; 1 1/2 tsp sweet paprika; 1 3/4 tsp salt; 1 tsp black pepper; 1 cup toasted cassava flour; 2 tbsp butter; 1/4 cup fresh parsley; 1/4 cup scallion

An original Brazilian-inspired casserole featuring black beans slowly cooked with pork ribs, orange, garlic, and bay leaf, served with a golden onion and parsley farofa. Comforting, rich, and deeply homey.

25 minPrep

115 minCook

140 minTotal

6Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

900 g pork ribs, cut into pieces (with hueso)
300 g dried black beans (enjuagados)
1.5 l water (approx., and a poco more si hace falta)
300 g yellow onion (1 1/2 cebollas large; a mitad for the guiso and the resto en pluma fina for the farofa)
20 g garlic (chopped)
1 unit orange (1/2 cup de jugo)
30 ml vegetable oil (divided)
2 units bay leaves
2 g ground cumin
4 g sweet paprika
10 g salt (or to taste, divided)
2 g black pepper (or to taste, divided)
120 g toasted cassava flour (for the farofa)
30 g butter (for the farofa)
15 g fresh parsley (chopped)
30 g scallion (chopped, for terminar)

Nutrition facts

per serving

610 kcal

Calories

32 g

Protein

36 g

Carbs

37 g

Fat

10 g

Fiber

26 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Place the dried black beans in a bowl, cover with plenty of water, and soak for 8 hours or overnight. Drain and rinse before cooking.
2
2. Pat the pork ribs dry and season them with half of the salt, half of the black pepper, the cumin, and the sweet paprika. Toss well to coat evenly.
3
3. In a large heavy-bottomed casserole or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Brown the ribs for 6 to 8 minutes, turning so they color on several sides. Transfer to a plate.
4
4. In the same pot, add the chopped yellow onion for the stew and cook for 4 minutes over medium heat. Add the chopped garlic and cook 1 minute more, stirring so it does not burn.
5
5. Add the soaked beans, browned ribs, bay leaves, orange zest, orange juice, and 1.5 liters (6 1/4 cups) of water. Bring to a boil, reduce to a gentle simmer, and cook partially covered for 85 to 95 minutes, until the beans are tender and the meat is very soft. Stir occasionally and add a little more water if the stew becomes too thick.
6
6. Once the beans are cooked, taste and adjust with the remaining salt and black pepper. Cook 10 minutes more uncovered so the broth becomes slightly thick and velvety.
7
7. Meanwhile, make the farofa. In a large skillet, melt the butter with the remaining 1 tablespoon of vegetable oil over medium heat. Add the thinly sliced yellow onion and cook for 8 to 10 minutes until golden and sweet.
8
8. Add the toasted cassava flour to the skillet and stir constantly for 3 to 4 minutes until crisp and fragrant. Mix in the fresh parsley well. Remove from the heat.
9
9. For a more baked-style presentation, transfer the stew to an oven-safe baking dish and bake for 10 minutes at 375°F (190°C). This step is optional and does not change the total time if you make the farofa at the same time.
10
10. Serve the casserole very hot, finish with chopped scallion, and top or accompany each portion with a generous spoonful of onion farofa.

Chef tips

For deeper flavor, brown the ribs in batches without overcrowding the pot. If you prefer a creamier texture, lightly mash a few spoonfuls of beans into the casserole at the end of cooking.

Substitutions

You can substitute the ribs with diced pork shoulder. The butter in the farofa can be replaced with more vegetable oil for a dairy-free version. If you do not have scallions, use extra fresh parsley for finishing.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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