Brazilian Feijoada Recipe
Brazilian Feijoada is an amazingly delicious easy to prepare side dish recipe which cannot just escape your guest's attention. Try this Brazilian Feijoada; I am sure your loved ones will give you a lot of compliments for this!
Ingredients
1 pound dried black beans
1 pound dried beef
3/4-pound piece salted pork loin
3/4 pound salted pork ribs
3/4 pound fresh linguica sausage or other unsmoked pork link sausage
3/4 pound smoked linguica sausage or other smoked pork link sausage
1/4 pound lean smoked slab bacon
3/4-pound boned fresh pork loin
2 tablespoons vegetable oil
2 cups chopped onions
1/2 teaspoon cayenne pepper
1 teaspoon ground black pepper
2 tablespoons minced fresh parsley
3 bay leaves
1 cup fresh orange juice
9 cups boiled long-grain white rice
Accompaniments:
Sauteed collard greens, Tabasco sauce, orange slices
Directions
Place the beans in a medium-sized pot.
In another pot, place dried beef, salted pork loin, and salted pork ribs.
Cover the ingredients of both pots with cold water and let soak overnight.
The next day, drain the beans and place them in a 6-quart pot.
Pour in 4 quarts cold water.
Bring beans to a gentle boil, reduce the heat, cover, and simmer the beans for about 2 hours.
After the 2 hours, remove 1 1/2 cups beans and 2 cups of the bean stock from the large pot.
Set them aside.
Drain the dried beef, the salted pork loin, and the salted pork ribs.
Add the drained meats, the fresh linguica, smoked linguica, slab bacon, and fresh pork loin to the large bean pot.
Cover and simmer over medium heat about 1 1/2 hours, or until meats are tender, skimming off any foam that forms now or at any time during the cooking process.
Meanwhile, heat 2 tablespoons oil in a skillet over moderate heat.
Saute chopped onions until they are softened, 3 to 5 minutes.
Sprinkle on the peppers, parsley, and bay leaves.
Cook 2 to 3 minutes more.
Add the reserved 1 1/2 cups partially cooked beans and 2 cups bean stock to the skillet.
Cook onion-bean mixture at least 10 to 15 minutes, mashing the beans with a wooden spoon until mixture thickens substantially.
Add more bean stock if necessary to prevent scorching.
Pour mashed bean mixture back into the bean pot.
Add the orange juice.
Simmer the completed bean dish 30 minutes more, until beans are tender.
Remove the meats.
Strip the ribs of the pork, discarding bones.
Cut other meats in bite-sized pieces, and again mix the meat into the beans.
In another pot, place dried beef, salted pork loin, and salted pork ribs.
Cover the ingredients of both pots with cold water and let soak overnight.
The next day, drain the beans and place them in a 6-quart pot.
Pour in 4 quarts cold water.
Bring beans to a gentle boil, reduce the heat, cover, and simmer the beans for about 2 hours.
After the 2 hours, remove 1 1/2 cups beans and 2 cups of the bean stock from the large pot.
Set them aside.
Drain the dried beef, the salted pork loin, and the salted pork ribs.
Add the drained meats, the fresh linguica, smoked linguica, slab bacon, and fresh pork loin to the large bean pot.
Cover and simmer over medium heat about 1 1/2 hours, or until meats are tender, skimming off any foam that forms now or at any time during the cooking process.
Meanwhile, heat 2 tablespoons oil in a skillet over moderate heat.
Saute chopped onions until they are softened, 3 to 5 minutes.
Sprinkle on the peppers, parsley, and bay leaves.
Cook 2 to 3 minutes more.
Add the reserved 1 1/2 cups partially cooked beans and 2 cups bean stock to the skillet.
Cook onion-bean mixture at least 10 to 15 minutes, mashing the beans with a wooden spoon until mixture thickens substantially.
Add more bean stock if necessary to prevent scorching.
Pour mashed bean mixture back into the bean pot.
Add the orange juice.
Simmer the completed bean dish 30 minutes more, until beans are tender.
Remove the meats.
Strip the ribs of the pork, discarding bones.
Cut other meats in bite-sized pieces, and again mix the meat into the beans.
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