**Feijoada - Brazilian Black Beans with Smoked Meats**

Feijoada is one of Brazil's national treasures. This is a dish that is meant to serve a

large group of family and friends, and the preparation traditionally begins one or two

days before the weekend event. Several kinds of smoked meats, ribs, and beef jerky

are slowly simmered with the black beans. The meats are removed and served

separately on a platter.

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Ingredients

• 1 1/2 pounds small black turtle beans
• 1/2 pound Brazilian dried beef, or beef jerky
• 1 ham hock
• 1 pound pork ribs
• 1 pound smoked chorizo, or other spicy smoked sausage
• 1 pound beef sirloin or smoked pork loin
• 1/2 pound slab smoked bacon
• 1/2 pound smoked pig or beef tongue (optional)
• 1/4 cup vegetable oil
• 2 onions, finely chopped
• 3 cloves garlic, mashed
• 1/3 cup chopped parsley
• 1 1/2 teaspoons cumin
• 1 bay leaf
• Salt and pepper to taste

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1. Soak the beans overnight in cold water. In a separate bowl, soak the beef jerky

   overnight, changing the water 2 or 3 times.

2. Place the beans in a large pot and cover with water. Add the ham hock and the

   dried beef. Simmer for 2 hours, or until beans are cooked but firm. Remove the

   ham hock and discard.

3. Add the rest of the meats and the bay leaf to the beans and simmer for 30

   minutes, adding hot water if necessary to maintain an inch of water over the beans.

4. Heat the oil in a skillet and cook the onions and garlic until soft and golden.

   Add the parsley, and season with the cumin and salt and pepper to taste.

5. Add 3/4 cup of the bean mixture to the skillet and mash the beans with the onions.

   Add the this mixture back to the beans and meat. Simmer for 30 minutes more.

6. Remove the meats from the beans and cut them into smaller pieces or thin slices.

7. Arrange the meats on a platter, grouped by type. Serve the beans in a separate bowl.

Serve with Brazilian-style rice, collard greens, pepper sauce and orange slices.

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You can view this recipe Here

bon appetit