Brazilian Feijoada (Black Bean Stew)

Ingredients

• Black beans

  Mature seeds, raw

  454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Bacon

  Raw, cured pork

  4 oz or 113g

• Pork country-style ribs

  Fresh, loin, separable lean and fat, raw

  1 lb or 454g

• Chorizo Sausage

  La Banberita - Walmart

  300g

• Smoked Sausage Polska Kielbasa

  Eckrich

  200g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  4 cloves, minced or 12g

• Tomatoes

  Orange, raw

  3 tomato or 333g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Bay leaf

  Spices

  10g

• Water

  Plain, clean water

  100g

Directions

1. In a large bowl with water, soak beans overnight.
2. When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
3. Use the same saucepan to brown ribs and sausages in batches. Set aside.
4. If needed, add more oil to the pan. On medium-high, saute onion and garlic until soft and translucent, about 5 minutes. Add tomatoes and cook for another 3 minutes.
5. Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, bay leave. Cover with water (about 8 cups).
6. Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft.
7. If the stew is too liquidy, uncover the saucepan and continue to cook for another 20 minutes to allow some of the liquid to evaporate.
8. Serve with white rice and sprinkle some farofa on top.

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