Brazillian Feijoada

Serves

6 - 8

Hardware

• 8 qt pot

Ingredients

1	lb		dried black beans
			pork sausage
			pork product #1
			pork product #2
			pork product #3
2	lg		onions
1	pt		cherry tomatoes
18	cloves		garlic, minced
1	tsp		dried red pepper flakes
1			orange, rind only
			water

Procedure

1. Check the beans for pebbles and broken beans; wash then soak overnight.


2. Cut the sausage into “half moons” about 3/8 of an inch thick; cut soft pork products into 1 inch cubes; cut “hard” pork products (slab bacon, carne seca, etc.) into 1/2 inch cubes.


3. Chop (large) or slice (medium) the onions.


4. Preheat the oven to 350F.


5. Put all the ingredients in the pot and add enough water to just cover everything.


6. Bring to a boil, skimming to remove the scum that will float to the surface.


7. Cover, transfer to the over, and bake for 1 1/2 hours.


8. If necessary, uncover and bake until the meats are tender.

Notes

You want approximately 3 pounds of pork, but anywhere from 2 1/2 to 3 1/2 will work. The relative quanties of each kind of meat is up to you.

Use any combination of ham (fresh or smoked), pork loin, fresh or smoked pork shoulder (also called pork butt), salt pork, bacon, ham hocks, and sausage. You can also use carne seca (dried beef a bit like jerky), steak, beef roast, pork ribs, or brisket. I prefer to use all pork, plus carne seca if I can find it or am crazy enough to make it.

Some pork products (slab bacon, Chinese bacon, some hams) have a rind; it should be removed before the meats are cooked.

For sausage, use either a smoked sausage like kielbasa, or chorizo (Spanish if you can find it) or linquiça.

Like most stews, this is best prepared the day before then re-heated.

Rating

Difficulty:		Very easy.
Time:		Time
Precision:		2

Source

The Bacon Cookbook by James Villas.