Brazilian Black Bean Stew(Feijoada)
Feijoada or feijoada completa is Brazil’s national dish, a hearty stew featuring pork and black beans.
The dish is consumed throughout the country, and every family in Brazil has their own, special recipe. Sautéed greens, cheese rolls, rice, and fresh, sliced oranges are served as an accompaniment to the smoked pork and richly flavored black beans.
RECIPE INGREDIENTS
1 pound dry black beans
3 Tbsp cooking oil
1 pound pork shoulder cleft whole and shredded at the end of cooking, or cut into chunks
2 large onions , sliced
5 cloves garlic , minced
1/2 pound fresh Italian or other spicy sausage
1/2 pound smoked sausage , such as linguica or kielbasa, sliced into rounds
1/2 pound thick sliced bacon,cutt into small pieces
1 smoked ham hock
4 bay leaves
water
3 beef bouillon cubes
1/2 teaspoon black pepper
salt to taste
hot sauce
DIRECTIONS ON BRAZILIAN BLACK BEAN STEW(FEIJOADA)
In a large bowl, soak the beans in a large bowl of water overnight.
In a large Dutch oven, heat the oil over medium-high heat and brown the pork shoulder until generously browned on each side. Remove the pork and set aside.
In the same pan, add the bacon and cook until slightly crispy. Add the onions and cook the onions until soft and translucent. Add the garlic and cook for another minute. Add the crumbled Italian sausage and smoked sausage and cook until the crumbled sausage is no longer pink.
Transfer the pork roast to the pot along with the smoked ham hock. Drain, rinse, and add the black beans to the pot.
Add the bay leaves, black pepper, and beef bouillon base/cubes. Cover the contents of the pot with water until the meat is just barely covered. Bring it to a boil, reduce the heat to low, cover and let simmer for 2 hours, making sure the beans are soft.
About 1 1/2 hours into the cooking time, if using whole pork roast, remove and either shred or cut it into chunks, and return to the pot. Do the same with the meat on the smoked ham hock.
Add more salt to taste as needed. Add some hot sauce according heat preference. Discard the bay leaves. Serve with rice.
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