Feijoada SERVINGS 10 PREP TIME 10 Min COOK TIME 5 Hr
Total Page：16
File Type：pdf, Size：1020Kb
Feijoada SERVINGS 10 PREP TIME 10 min COOK TIME 5 hr INGREDIENTS DIRECTIONS • 1 pound dry black beans 1. Pour boiling water over the black beans and let them • 4 tablespoons extra virgin olive oil sit while you prepare the rest of the stew. • 1 pound pork shoulder, cut into chunks 2. Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When the meat • 2 large onions, sliced has browned, remove the meat from the pot, set • 1 head of garlic, peeled and chopped aside. • 1 pound carne seca or corned beef, cut into 3. Add the onions to the pot. Brown them, stirring chunks occasionally, scraping up any browned bits from the bottom of the pot. • 1/2 pound fresh sausages, such as chorizo or Italian sausage 4. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes. • 1 pound smoked sausage, such as linguica or kielbasa 5. Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover • 1 smoked ham hock or shank and bring to a simmer. Cook gently for 1 hour. • 3-4 bay leaves 6. Drain the black beans from their soaking liquid and • Water add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half. • 1 14.5 ounce can of crushed tomatoes 7. Add the tomatoes, stir well and taste for salt, adding • Salt if it’s needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2-3 hours. 8. Serve with white rice and hot sauce. Recipe adapted from: https://www.simplyrecipes.com/recipes/feijoada_brazilian_black_bean_stew/.