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Brazilian Feijoada Black Bean and Meats Stew 10-12 servings Bean stew 2 lbs dried black beans, free of debris, rinsed 3 qt chicken stock 2 tbsp Canola oil 2 cups onions, finely chopped 4-6 garlic cloves, minced 1-2 fresh bay leaves 1 tsp. ground cumin 1/2 tsp red pepper flakes Kosher salt Freshly ground black pepper Meats 1 lb dry salted beef (tasajo), wax removed, thinly sliced 1 lb fresh pork loin, cubed 1 lb linguiça sausage, thinly sliced 1 lb calabresa sausage, thinly sliced 1 lb smoked bacon, baked, crumbled 1 lb fresh boneless pork spareribs, thinly sliced Garnish Navel oranges, Farofa (toasted manioc meal) Soak beans in water overnight, or cook in slow cooker in chicken stock in the high setting for 4 hours. Liquid to beans ratio is about 3:1. Remove wax from salted beef and soak overnight to remove excess salt, changing the water at least 3 times. Blanch meat for a few seconds to remove any residual wax. Brown seasoned fresh pork loin and spareribs on skillet. Repeat procedure with sausages. Cook beans and salted beef in medium heavy bottomed pot until beans are cooked, about 1 ½ hours or a little longer. Puree about one cup of beans and liquid. Set aside. Heat the oil in a large skillet over medium heat. Add the onions, garlic, and bay leaves and cook, stirring a few times until the onions are softened and light brown, about 5-8 minutes. Season with salt and pepper to taste, cumin and red pepper flakes. Add bean puree and mix well. Combine all meats, beans, and bean puree mixture. Cook while stirring occasionally, for about 30 minutes. Taste and adjust seasonings, if needed. Garnish and serve. Traditional side dishes: white rice, stewed kale or collard greens.
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