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Beans: Brazillian Black Beans & Rice

Source of Recipe

www.hungrymonster.com


List of Ingredients

1 1/2 pounds dried black beans
1 large bell pepper, diced
4 large onions, diced
6 cloves garlic, diced
3/4 cup celery, diced
1/4 cup parsley, minced
2 tablespoons oregano, minced
2 tablespoons basil, minced
2 bay leaves
1 pinch ground cloves
4 beef bouillon cubes
2 tablespoons vinegar
1 pound bulk sausage
1 pound boneless pork ribs
1 pound beef stew meat
1/2 pound smoked ham hocks
1/2 pound smoked link sausage, cut bite size


Recipe

Beans: Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water. For cooking use a large crock pot or soup pot, cast iron preferable. First, brown bulk sausage in a skillet and pour off excess grease. I have discovered a lean bulk sausage that is great, much less grease and fat. Add other meats and stir to brown. Add bell pepper, onion, garlic, celery, parsley, oregano, basil, bay leaf, and clove. Salt and pepper moderately, taste after cooking several hours and add more if needed. Add beans and soak water and if necessary add more water to cover entire ingredients by at least two inches. Stir in four bouillon cubes. Cover and cook on crock pot high for three hours then turn to low for at least six hours.

If cooking in a stove top soup pot, bring to a LOW boil for two hours then continue cooking on low simmer for six hours, stirring every hour or two to keep from sticking on the bottom of the pot. I like to use the crock pot and leave it cooking on low overnight. I stir it about twice and sometimes find it necessary to add water. If it gets too watery, take about 1/2 cup of beans and mash with a fork until pasty to add back as a thickener. About an hour before serving stir in vinegar. Serve beans and meat over rice. I have found brown rice to be quite tasty but white rice is fine too. Serve in a soup bowl and top with fresh chopped onion. The Brazilians top with farina or wheat germ. Serve the extra sausage, which has been browned separately, on the side for those who want extra meat.