Ingredients: |
Ingredients: 2 1/2 lb dry black beans
2 quarts water, plus more as needed
3 oz dried beef jerky, chopped (really, this recipe can use any combination of meats you like but with emphasis on beef and pork)
2 large smoked pork chops, cut into chunks, bones reserved
4 oz bacon, coarsely chopped
12 oz linguica sausage, cut into large chunks
2 bay leaves
1 onion, chopped
1 1/2 tsp Badia All Spice
salt and ground black pepper to taste
1 Tbsp chopped Italian parsley
For the crumbs (optional):
1 Tbsp olive oil
1/2 Cup Farinha
2 Tbsp chopped Italian parsley
1 Carton of Chicken Broth
|
Directions: |
Directions:1. Place black beans into a large bowl, cover with water, and soak overnight. Drain beans.
2. Place drained beans in heavy pot with chicken stock and then enough water to cover. Bring to a simmer over medium-high heat. Reduce heat to low and simmer until beans are cooked but very firm, 2 hours. Continue to stir and add water as needed to keep covered.
3. Stir chopped dried beef into pot with beans. Add bay leaves, stir and simmer on low heat for another 2 hours. Continue to stir and add water as needed.
4. Cook bacon in large dry skillet over medium heat until not quite crisp. Add linguica and any additional meats; cook, stirring often, until meats are brown, about 10 minutes. Remove browned meat, reserving accumulated fat in skillet.
5. Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with All Spice, salt, and black pepper; add 1 tablespoon chopped Italian parsley. Cook and stir until parsley has wilted, about 2 minutes.
6. Stir onion-spice mixture into pot with beans. Add cooked bacon, linguica sausage, and pork chop chunks. Pour in enough water so meats are just covered with liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
7. Heat olive oil in a skillet. Add Farinha and cook and stir until crumbs are toasted. Stir in 2 tablespoons Italian parsley.
8. When beans are cooked, mash a bit to thicken the sauce. Heat another 10 minutes then ladle stew into bowls of rice and top with the toasted crumb mixture. |
This recipe for Brazilian Feijoada (Beef & Black Bean Stew) is from