Fun With Food: Feijoada

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Feijoada (pronounced fay-zhwa-da) is the national dish of Brazil, which I became hooked on following a visit to our local Rodizio restaurant. The authentic stuff involves a porcine anatomy lesson and the parts of the pig you may not want to envision as food, so I’ve used the more “civilized” counterparts. And also because I have no idea where to go to buy trotters/pigs feet/paio. Patience is key here since you’re going to be investing yourself over a period of two days.
1 lb black beans
1 lb pork shoulder
½ lb hamFeijoada
½ lb pork sausage
½ lb bacon
4 cloves minced Garlic
2 Large Onions, diced
3 Bay leaves
3 c. Beef stock
2 tbsp kosher Salt
2 tsp pepper
1½ tbsp Cumin
3 Serrano peppers, diced
1 tbsp Thai chile paste
1 orange, halved

Cover black beans in water and let soak 24 hours. Discard water.

Slice pork shoulder and ham into 1” cubes. Slice sausage into ½ inch pieces. Set aside.

Slice bacon strips into 1 inch wide pieces and fry until slightly crisp on the edges, but still flexible. Set aside and reserve 3 tbsp of drippings.

In a large pot, add onion and garlic to bacon drippings and cook until soft and fragrant, about 5 minutes. Add sausage pieces and cook 5 minutes more. Deglaze pan with a bit of the beef stock, scraping the bottom of the pan. Add remaining beef stock and meats.

Simmer for 30 minutes and then stir in beans. Add additional water to cover everything by ½”. Add diced serranos, chile paste, cumin, pepper and salt. Stir well, top with orange halves, and cover. Let simmer over medium-low heat for 3-4 hours, stirring every 20 minutes or so. Discard bay leaves and orange halves at the end. Serve with rice.

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