Feijoada (Black Bean Stew - Brazil)
Black Beans and Meat is the national dish of Brazil. Although usually involving
several days for the preparation and traditionally calling for pig feet, ears and
tail, this version is made with readily-available pork cuts. Serve this with hot
white rice, sliced oranges and sliced white onion.
- 1 pound dried black beans
- Water (to cover beans)
- 6 cups water
- 1 pound boneless ham, cut into 3/4-inch cubes
- 1 pound boneless pork loin, cut into 3/4-inch cubes
- 3/4 pound hot Italian sausage, sliced into 1-inch pieces
- 3/4 pound smoked sausage, sliced into 1-inch pieces
- 1 pint cherry tomatoes, stemmed
- 1 onion, peeled and chopped
- 1 teaspoon red pepper flakes
- 6 cloves garlic, peeled and minced
- 1/8 teaspoon orange zest
- Heat oven to 350 degrees F.
- In a large Dutch oven, combine beans, the 6 cups of water and remaining
ingredients. Bring to a boil, skimming if necessary. Cover and transfer to oven.
Bake 1 1/2 hours; remove cover and bake another 30 minutes, stirring occasionally.
- Serve immediately, with cornbread, if desired. Or allow to cool slightly,
then cover and refrigerate overnight.
- Remove any fat from surface. Reheat Feijoada slowly.