Meat & Seafood · Latin American & Caribbean

Feijoada

Name: Feijoada
Total time: 180 min
Yield: 2
Ingredients: 1 lb dried black beans; 1 lb pork shoulder (2-inch pieces); 1 lb pork ribs; 12 oz smoked sausage (sliced thick); 6 oz bacon (chopped); 1 unit yellow onion (chopped); 5 clove garlic (minced); 3 unit bay leaves; 8 cup water; 1 tsp salt; ½ tsp black pepper

11 ingredients · 180 minutes · 2 servings

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No alcohol

Ingredients

Servings:

1 lb	dried black beans
1 lb	pork shoulder (2-inch pieces)
1 lb	pork ribs
12 oz	smoked sausage (sliced thick)
6 oz	bacon (chopped)
1 unit	yellow onion (chopped)
5 clove	garlic (minced)
3 unit	bay leaves
8 cup	water
1 tsp	salt
½ tsp	black pepper

Method

simmer60 min
beans beginning to soften
Cover the beans with fresh water, add bay leaves and simmer gently until they begin to soften. Keep them submerged, but do not flood the pot; the bean liquor is the future sauce.
simmer15 min
bacon rendered and onion softened
Render the bacon in a heavy pot, then soften onion and garlic in the fat. This aromatic base seasons the beans more evenly than adding raw onion late in the cook.
braise75 min
pork and ribs tender
Add pork shoulder, ribs, beans and enough bean liquid to cover. Simmer gently until the meat is tender, skimming excess surface fat as needed. A hard boil can shred the beans before the tougher meat softens.
simmer20 min
sausage hot and bean liquor creamy
Add sausage for the final simmer. Mash a small spoonful of beans against the side of the pot if the broth needs body, then season only at the end because smoked meats contribute substantial salt.