Feijoada

Feijoada (pronounced fay-jwah-dah) a Brazilian stew, which is perfect for the cold winters of the Northern Hemisphere. Note this a salty dish, and it is in no way vegetarian friendly. This recipe serves 4-5 people, and is easy to scale up or down.

Ingredients

• 8oz pork shoulder
• 8oz spiced sausage (I use chorizo, you can use any spiced sausage, or a mix)
• 8oz salty pork (hock, smoked jowl, smoked bacon, etc, all will work)
• 8oz carne seca (this can be replace with corned beef)
• 7oz kidney/black beans
• 7oz chopped tomatoes
• 1 onion
• 1/2 a head of garlic
• 2 bay leaves
• Water

Prep

a. Get a big pot, put it on a low heat to get it warmed up before cooking.

b. Cut all the meat into chunks, about the size of your bottom thumb knuckle.

c. Dice the onion and garlic cloves

Method

1. Throw the pork shoulder into the pot and start to brown it off.
2. Remove the browned meat, throw the onions in and soften them up, before adding the garlic.
3. Add all the meat back into the pot with the onion and garlic, add enough water to cover all the contents, and throw in the bay leaves.
4. Leave to simmer for around an hour.
5. Add in the beans and stir thoroughly to mix in.
6. Leave to simmer for around 90 minutes.
7. Add in the tomatoes and mix in thoroughly.
8. Leave to simmer for 2-3 hours, depending on desired thickness of sauce.
9. Serve. I like it with wild rice, but really any rice will work.

bon appetit