Feijoada, Brazilian Black Bean Stew Recipe
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Contributor: |
Contributor: Brazilian Moms
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound dry black beans
4 tablespoons extra virgin olive oil
1 pound pork shoulder, cut into chunks
2 large onions, sliced
1 head of garlic, peeled and chopped
1 pound brisket, cut into chunks
1/2 pound chorizo or Italian sausage
1 pound linguica or kielbasa
1 smoked ham hock
3-4 bay leaves
Water
14.5 ounce can of crushed tomatoes
Salt
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Directions: |
Directions:Pour boiling water over the black beans and let them sit while you prepare the rest of the stew. Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When the meat has browned, remove the meat from the pot, set aside. Add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and saute 2 more minutes. Add back the pork shoulder and the other meats with enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour. Add the tomatoes, stir well and taste for salt. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take another hour more. Serve in bowls or over white rice sprinkled with green onions. Don't forget Tabasco or Piri Piri. |
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Number Of
Servings: |
Number Of
Servings:12 - 16 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: When Gigi invites my side of the family over for dinner, she likes me to fix something easy that can be eaten with plastic spoons on paper plates or in plastic bowls. This dish is perfect. It's made in one pot and can be ladled into bowls over top of some white rice. Don't forget beer, Tabasco and French baguettes. Three musts when D'Amours gather.
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