Ingredients
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225g Dry Black Beans
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2 tbsp Olive Oil
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225g Pork Shouldercut into chunks
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1 Onionlarge
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1/2 bulb Garlicpeeled and chopped
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225g Carne Seca
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115g Fresh Sausagee.g. chorizo
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225g Smoked Sausagee.g. linguica or kielbase
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1/2 Smoked Ham Hockor shank
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2 Bay Leaves
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205g Crushed Tomatoes
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Saltto taste
Directions
This recipe has a special place in Nick’s heart. When he said that Nasi Lemak was his second favourite recipe, it was because for him nothing, but nothing tops Feijoada. Feijoada is a meaty stew which is bursting with flavour and is commonly regarded as Brazil’s national dish. Not being a bean fan, it is not in my top ten, but if you ignore the beans Feijoada is still delicious.
This Feijoada recipe suggests serving it with white rice and some sauteed collard greens. The key to getting the great flavour is all the different types of meat and the slow cooking.
According to Nick it is the best meal of the calendar so it must be worth the effort!
Steps
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1
Done
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Soak the black beans in boiling water as per the instructions on the tin. |
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2
Done
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In a large stock pot heat the olive and then brown the pork shoulder. Once browned remove the meat and set aside. * |
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3
Done
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Add the onions and brown them stirring occasionally and scraping up any browned bits from the bottom of the pot. Sprinkle in some salt and stir in the garlic, then saute for 2 minutes. |
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4
Done
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Return the pork shoulder to the pot and the other meats. Add the bay leaves and enough water to cover the meat. Cover and bring to a simmer, cook gently for 1 hour. |
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5
Done
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Drain the beans and put them in the pot. Cover again and simmer until the beans are tender (approx. 1 hour.) |
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6
Done
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Stir in the tomatoes, add salt to taste. Simmer uncovered, until the meat begins to fall off the ham hock (approx 2-3 hours). |
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7
Done
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Serve with white rice, sauteed collard greens and slices of oranges. |
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8
Done
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Notes*I substituted the carne seca for braising steak and braised it with the pork shoulder in step 2. For ham hock I found smoked ham. |
