Feijoada

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Feijoada

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Ingredients

Adjust Servings:
225g Dry Black Beans
2 tbsp Olive Oil
225g Pork Shoulder cut into chunks
1 Onion large
1/2 bulb Garlic peeled and chopped
225g Carne Seca
115g Fresh Sausage e.g. chorizo
225g Smoked Sausage e.g. linguica or kielbase
1/2 Smoked Ham Hock or shank
2 Bay Leaves
205g Crushed Tomatoes
Salt to taste

A hearty meaty stew

Cuisine:

Ingredients

Directions

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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

1
Done

Soak the black beans in boiling water as per the instructions on the tin.

2
Done

In a large stock pot heat the olive and then brown the pork shoulder. Once browned remove the meat and set aside. *

3
Done

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.

4
Done

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.

5
Done

Drain the beans and put them in the pot. Cover again and simmer until the beans are tender (approx. 1 hour.)

6
Done

Stir in the tomatoes, add salt to taste. Simmer uncovered, until the meat begins to fall off the ham hock (approx 2-3 hours).

7
Done

Serve with white rice, sauteed collard greens and slices of oranges.

8
Done

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.

Zoe Negus

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