Feijoada
sometimes contains gluten — check the label
Restrictions
Sometimes contains — check the labelgluten (sausage)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
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 |
Steps
- Simmer60 minbeans beginning to softenCover 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 minbacon rendered and onion softenedRender 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 minpork and ribs tenderAdd 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 minsausage hot and bean liquor creamyAdd 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.