Feijoada (Brazilian Black Bean and Pork Stew)

Ingredients

• Black beans

  Mature seeds, raw

  454g

• Water

  Plain, clean water

  6 cup or 1.42kg

• Honey ham

  Smoked, cooked

  300g

• Turkey bacon, unprepared

  6 slice 6 oz pkg or 48g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Green bell pepper

  Sweet, green, raw

  283g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  4 cloves, minced or 12g

• Baby Back Ribs

  President's Choice

  100g

• Beef jerky

  Snacks, chopped and formed

  4 oz or 113g

• Bay leaf

  Spices

  13g

• Salt

  Table

  2 ⅓ tbsp or 42g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cumin

  Spices, cumin seed

  ³⁄₁₆ tsp, ground or 0.5g

• Coriander seed

  Spices

  ⅛ tsp or 0.2g

• Red wine vinegar

  1 tsp or 5g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Ultimate Deep Dish Crust

  Domino's 14" Sausage Pizza

  100g

Directions

1. Sort the beans, discarding any shriveled or broken ones. Wash them and soak beans in three times their volume of cold water overnight before cooking. Reserve.
2. In a medium pan, cover the ham hocks in water, bring to a boil, cover pan, reduce heat, and let simmer over low heat for approximately 2 to 3 hours.
3. Meanwhile, in a separate, large heavy-bottom pan over medium-high heat, bring the beans with 6 cups of water to a boil. Cover the pan and reduce heat. Let simmer over medium-low heat for 60 minutes. Remove from heat and reserve, covered.
4. Cook the diced bacon in a skillet over medium to medium-high heat until lightly browned. Reserve. In the same skillet, brown the sliced sausage in the bacon fat (if you use turkey bacon, you'll need to add 1 tablespoon of oil to the skillet in order to brown the sausage). Reserve. Then, add the onions and saute until translucent. Next, add the garlic and saute both together a bit more (for about 30 to 60 seconds).
5. Mix the browned bacon and sausage, and also the sauteed onion and garlic into the cooked beans. Add the ham hocks, the ribs, the beef jerky, bay leaves, all the seasonings and spices, and the vinegar, to the beans. Add 1 cup of water more, if necessary. Cover and let simmer over medium-low heat for 60 to 70 minutes more. Stir and remove the bay leaves. Right before serving, sprinkle the chopped cilantro or parsley. Serve feijoada warm with white rice*, farofa, couve , sliced oranges or pineapple, breaded deep-fried bananas , and caipirinha, cachaca or beer (optional). Other common side dishes for feijoada are boiled or deep-fried cassava and pork rinds (torresmo).
6. NOTE: In Brazil, it has become more and more common the use of parboiled rice which is available in American supermarkets. Our traditional rice is a white, long-grain one that turns loose (non-sticky) after cooked.
7. (source: http://www.easyanddelish.com/feijoada-black-bean-stew/)

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