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Feijoada

4 cups black beans
2 pig's feet, cracked
1/2 lb piece beef chunk
1/2 lb salt pork, sliced
2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
salt & freshly ground pepper

Wash beans, cover with water and soak overnight. The next day
drain and transfer to a large, heavy kettle. Add enough cold water
to come about 2 inches above the beans. Bring to a boil, add the
pig's feet, beef, salt pork. Lower the heat and simmer uncovered
for three hours, stirring occasionally. Cool and discard the meats.
Heat the olive oil in a skillet, add the onion and the garlic and
cook until the onion is tender. Stir into beans. Cover and
refrigerate overnight. To serve, heat for an hour, stirring
occasionally. Adjust seasonings.


Serve with baked bananas, brazilian rice, onions in hot sauce,
roast pork, orange slices and sausages.

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5 of 8 people found the following review helpful:
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Feojoada, December 22, 2004 - 09:00 PM
Reviewer: ciaodonato@aol.com from Chatsworth, California
I have made this recipe for years. I first saw it in a cookbook called Great dinners from Time Life. It is simple but a little time consuming. I have made it for Christmas and other holidays. The red onions in tabasco, the sweet orange, the baked bananas with the savory pork loin and beans and rice wow out of this world. For desert the book suggested vanilla ice cream with toasted coconut. Perfect. By the way I am not Brazilian.

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