Friday, November 20th 2009

Feijoada

4 1/4 lbs black beans
1 1/4 lbs dried beef
1 lb salt cured pork
1 lb bacon
1 lb smoked sausage
6 pieces dried sausage
1 piece smoked beef tongue
2 pigs ears
2 pigs tail (or equal amount of ox tail)
2 pigs trotters
1 large chopped onion
1 medium chopped onlion
1 tablespoon olive oil
6 cloves garlic
3 bay leaves
oranges
hot peppers
rice, manioc, couscous or fried, shredded kale

Place beans and salted meats in separate bowls. Cover each with water. Keep covered with water for 24 hours; but change water every 6 hours. Put all of the ingredients into a very large cooking pan and cover with water. Add ½ orange, 3 bay leaves, 1 medium chopped onion and pepper. Cook everything over a low heat and gradually withdraw the meats as they are cooked to prevent them from becoming too soft. In a separate pan heat a tablespoon of soybean oil and fry the 6 cloves of garlic and the large chopped onion. Pour into the beans and mix well. Temporarily remove a cup of the beans and crush with a wooden spoon to thicken the sauce. Serve with white rice, manioc or fried, shredded kale along with hot peppers.