Feijoada is a Brazilian typical dish, stew of beans with beef, pork, smoked meat, sausage and spices. It is said that it is originated from black slaves who did not have enough foods and made stew with some part of meat like tails of pig, ear, nose and tongue. Nowadays, it is popular and there are many Feijoada restaurants. When it is served, Caipirinha, that is Brazil traditional alcohol made with sugar cane, lemon cocktail, and oranges are accompanied.
Ingredients
1/2 lb chorizo (hot Italian seasoned sausage with garlic and ground red pepper)
1 lb lean bacon (rind removed)
1 lb boneless beef (or pork loin), cut into chunks
1 can(14 oz) stewed tomatoes
1 lb pigs trotter, blanched and scraped (optional, if you don’t like it, you don’t need to add.)
1/2 lb carne seca (dehydrated beef in Spanish and Portuguese), cut into chunks
2 onions, finely chopped
2 cloves garlic, minced
4 bay leaves
salt and pepper
4 cups black beans, soaked overnight, and drained
Directions
1. Soak the smoked and salted meats in large pot more than 3 hours.
2. And then drain, rinse.
3. Cut the bacon strip into big pieces, cut the sausage and beef into 1 inch pieces.
4. Grease a large pot with bacon pieces. Put onions, garlic, bay leaves in it. And then cook it on medium low heat. Occasionally stir it.
5. When the onions are softened and translucent and garlic aroma is released, add the meats of “2” with water.
6. Boil it on medium heat until it boils over, then reduce the heat and skim the fats and scum from the pot.
7. Simmer for 1 hour.
8. Add beans and stewed tomatoes and continue to simmer and skim the fats and scum about 1 hour.
9. Take all the meat out the pig trotter and dice it. And remove bone and put the meat into the pot.
10. Cut the carne seca into ½ inch dice and put into the pot. Add salt and pepper. Simmer for more than 30 minutes.
11. Serve hot with white rice and orange salad.
