Feijoada Brazilian Black Bean and Pork Stew
Servings 6 -8
Ingredients
- 1 lb. Dried black beans sorted
- Salt
- Any combination of 1 lb. Salted pig parts ears, trotters, salted pork fatback, slab bacon, cut into 1/2 inch pieces.
- Any combination of 1 lb. Linguica longaniza or south America chorizo or a combination thereof, cut into 1/2 inch slices
- Any combination of 1/2 lb. Carne del sol or corned beef cut into 1/2 inch chunks
- 1 large onion diced
- 1 green bell pepper seeded and diced
- 6 scallions sliced white and light green parts
- 1/2 cup frees cilantro chopped
- 1 large tomato diced
- 3 bay leaves
Instructions
- Dissolve 1/4 cup slat in a gallon of cold water. Add the beans and soak overnight. Drain and rinse.
- Combine soaked beans, pork parts, sausage, beef onion, pepper, scallion cilantro, tomato, and bay leaves in a large sauce pot.
- Cover with water by 2 inches
- Bring to a boil over high heat
- Reduce to a simmer and cook adding water as necessary to keep the beans completely submerged until tender and liquid is a deep black. This takes about 6 to 8 hours.
- Season with salt after tasting, the pork parts probably season it perfectly.
- Serve with rice, greens, orange slices, hot sauce and farofa for a complete Brazilian authentic meal.