Feijoda (Meats and Beans Stew)
Source of Recipe
Hel
List of Ingredients
Feijoda (Meats and Beans Stew) from Hel
8 cups dried black beans
3 pounds carne seca (Brazilian salted cured beef)
2 pounds sweet sausage (use Portuguese chorieo when available)
2 pounds baby back spareribs
2 bay leaves
1 large onion
2 cloves garlic
3 tablespoons olive oil
Recipe
The night before, soak the beans in a large bowl with water to cover at least
3-4 inches. Soak the carne seca in water to cover. The next morning, drain
the beans and place in a large pot with water to cover by at least 3 inches.
Bring the beans to a boil in medium heat.
Meanwhile, cut the carne seca into 1-inch pieces. Cut the sausage into 1-inch
pieces. (When I use the Portuguese sausage I usually prick it with a fork and
simmer it for ten minutes in enough water to cover; then I cut it.) Cut the
ribs into 2-rib sections.
Add the carne seca, sausage, ribs and bay leaves to the beans. Simmer for
about 2 hours or until soft (Goya brand black beans usually take about 2
hours) , stirring from time to time, adding water as necessary to keep beans
covered. Keep an eye on the beans so they don't burn at the bottom!
Chop the onion and garlic. Heat the olive oil in a cast iron skillet over
medium heat. Add the onion and garlic and cook until golden brown. Add two
ladlefuls of beans and mash them. Put this back into the pot. It will thicken
and season the beans.
Continue to simmer gently for at least another hour, adding water as
necessary. A good feijoada should have a creamy consistency when done. Remove
the bay leaves. Some people take the meats out at this point and serve them
separately on a platter. I like to leave them in with the beans, it keeps
them hot. Serve the feijoada and garnishes in ceramic bowls and platters, it
will add a touch of authenticity!
To serve feijoada, put a mound or rice on your plate and place a ladleful or
two of feijoada on top.
Garnish with slices from 6 oranges: using a sharp knife, peel the oranges,
cut into thin slices and arrange them on a platter. Serve with white rice.
From Maria' Cookbook. This is the recipe featured in National Geographic
Traveler Magazine, July/August 1999 issue.
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