Feijoada

Notes

We substituted a few things in this recipe, based on the advice of real Brazilians, since we don't have a Brazilian grocery store nearby.  Instead of linguiça, we used kielbasa.  Instead of carne seca we used brisket.  Instead of pork belly we used bacon.  

Ingredients

6 cans of black beans

2 large white onions, diced

6 garlic cloves, chopped

4 bay leaves

½ cup sliced green onions

4 tablespoons olive oil

1 lb. pork tenderloin

1 large smoked ham hock

1 lb. linguiça sausage

½ lb. carne seca 

1 lb. pork ribs 

½ lb. pork belly 

1 teaspoon black pepper

1 teaspoon hot sauce

1 tablespoon balsamic vinegar

Salt, to taste

Instructions

1. In a large pot, sauté 1 chopped onion, 3 cloves of garlic, bay leaves and scallions for 2-3 minutes in 2 tablespoons oil. Cut the pork tenderloin into small pieces, about 1/2 inch cubes, and add to the pot. Saute until meat starts to brown, about 5 more minutes. 

2. Cut the sausage and pork belly into 1 inch pieces, and the carne seca into 2 inch pieces.  Cook the ribs in a smoker, or pan sear them in salt, pepper, and liquid smoke.  Add the meats, and beans.

3.Cook in a pot on the stove over low-medium heat for about 2½ hours. 

4. Remove 2 cups of beans and place in a bowl. Set aside. Remove the ham hock and cut the meat off the bone. Discard the bone and skin.  The stew should contain large chunks of meat.

5. Mash reserved beans into a paste.  Heat remaining oil in a frying pan and add remaining garlic and onions. Cook until golden. Add pepper, hot sauce, vinegar and mashed beans. Heat over medium for 2-3 minutes, and then add to feijoada. The mashed beans will thicken the mixture. Let simmer l0-l5 minutes. Salt to taste and stir well. Stew should be thick, creamy and glossy black.  Serve with white rice, sauteed collard greens and orange slices.