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Feijoada - black bean stew recipe
Feijoada - black bean stew recipe from GranIte |
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Ingredients450g (1 pound)dry black beans4 tbsp olive oil 450g (1 pound)pork shoulder, cut into chunks 2 large onions (sliced) 1 head of garlic (the whole thing, peeled and chopped) 450g (1 pound) carne seca (Brazilian dried meat) or corned beef (cut into chunks) 225g (½ pound) fresh sausages, like chorizo 450g (1 pound) smoked sausage, like kiełbasa 1 smoked ham hock or shank 3-4 bay leaves 1 can of crushed tomatoes salt to taste |
Handy HintThis takes a while but makes a lot! |
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Method1. Pour boiling water over the black beans and let them soak while you prepare the rest of the stew.2. Heat the olive oil in a large pan and brown the pork shoulder. Remove the meat and add the onions, browning those as well. Add the garlic and sauté for about 2 minutes, adding salt to taste. 3. Add the pork shoulder to the pot again, and add the rest of the meat and enough water to cover. add the bay leaves and simmer everything for an hour. 4. Drain the black beans and add them to the stew, simmering until they are soft - about 1½ hours. 5. Add the tomato and some salt, and simmer until the meat begins to fall off the ham hock, which should take a further 2-3 hours. | |||||||||||||||||||
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