Brazilian Feijoada
Feijoada is a Brazilian stew of beans with beef and pork with Portuguese roots often served during Mardi Gras.
Ingredients
- ½ pound chorizo
- ½ pound Andouille
- ½ pound corned beef
- 1 whole ham hock
- 1 pound pork shoulder
- ½ cup tomato puree
- 1 red onion, medium, chopped
- 3 cloves garlic
- 1 sweet potato, peeled and diced 1 cup
- 1 14oz can black beans
- 1 tsp red pepper flakes
- 2 tsp cumin
- 1 tsp thyme
- 2 bay leaves
- ½ cup fresh cilantro, chopped
- 8 cups water
- 1 lime, juiced
- olive oil for the pan
Instructions
- In a large stock pot or Dutch oven, heat the oil. Add the pork shoulder chunks and sear until each side is cooked, about 2 minutes per side. Remove from the pot.
- To the meaty bits and oil, add the garlic, bay and onion and cook over medium-low heat until soft about 5-7 minutes. Stir in the cumin, thyme and red pepper flakes. Cook for about 2 minutes.
- To the pot, add the black beans and tomato puree. Then, add the sweet potatoes, and all the meat. Cover with the water and bring to a boil over moderately high heat.
- Reduce the heat to low and simmer for 1 ½ -2 hours until all the meat is cooked through and the potatoes are soft. Stir occasionally.Remove the meats from the soup and thickly slice them, removing any bones. Add back to the pot.
- Season with salt and pepper. Serve with rice, if desired. Definitely garnish with cilantro (unless you think it tastes like soap. Parsley will work well, too).