Carnival Feijoada

This is our variation of the national feast dish of Brazil. Feijoada is as much an artistic production as is that earthy casserole from Gascony, the cassoulet. It is always best prepared one or two days in advance and reheated—allowing time for the flavors to merge even further.

Rice makes a grand accompaniment, and you might serve an array of condiments—orange slices, cooked green cabbage, and salsa—as they do in Brazil. Finish it off with a tomato salad, crusty bread, and icy cold