Making This Black Latin American Recipe – Feijoada

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A Black Latin American Recipe – Feijoada

News Americas, NEW YORK, NY, Fri. April 8, 2022: In Brazil, a recipe that dates back to slavery is Feijoada.  Feijoada is a stew of beans with beef and pork. The name feijoada comes from feijão, ‘bean’ in Portuguese. It is widely prepared in the Portuguese-speaking world, with slight variations. The basic ingredients of feijoada are beans and fresh pork or beef. In Brazil, it is usually made with black beans. Here’s how to make it according to Simply Recipes.

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Feijoada Ingredients

1 pound (450g) dry black beans

4 tablespoons extra virgin olive oil

1 pound (450g) pork shoulder

2 large onions, sliced

1 head garlic, peeled and chopped

1 pound (450g) carne seca or corned beef, cut into chunks

1/2 pound (225g) fresh sausages, such as chorizo or Italian sausage

1 pound (450g) smoked sausage, such as linguica or kielbasa

 1 smoked ham hock or shank

3 to 4 bay leaves

Water

1 14.5 ounce can (411g) crushed tomatoes

Kosher salt

Instructions

Soak the beans in hot water:

Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.

Brown the pork shoulder:

Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When the meat has browned, remove the meat from the pot, set aside.

Brown the onions and add garlic:

Add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot.

Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.

Add the meat, bay leaves, and water:

Add back the pork shoulder and the other meats. Add enough water to cover all ingredients. Add the bay leaves, cover, and bring to a simmer. Cook gently for 1 hour.

Add the soaked black beans:

Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.

Add the tomatoes:

Add the tomatoes, stir well and taste for salt, adding if it’s needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2 to 3 hours.

Serve with white rice and hot sauce. A classic side dish would be sautéed collard greens.

Bon Appetite