Brazilian: Feijoada 04 by Recipe Cottage

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	Feijoada 04

		Feijoada layer 1: rice layer 2: black beans layer 3: pork chorizo bacon (sauted with onion and garlic) layer 3: orange layer 4: farofa 1 lb. dried black beans ( 2 1/4 cups) 2 tablespoons of salad oil 2 ounces salt pork diced 1 lb beef stew meat cut in 1 inch pieces 1 1/2 pounds boneless smoked pork butt 2 cups chopped onions 4 garlic cloves, minced 2 table spoons chopped parsley 1 lb. chorizo or other smoked garlic pork sausage Hot cooked rice sliced oranges farofa Wash beans: discard any stones or shriveled beans. Drain and place in large saucepot. Soak. (For quick-soak method, combine beans and 6 cups of water. Heat to boiling; boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Or cove with water and soak overnight) Drain beans: reserve soaking liquid. In a Dutch over or large saucepot heat 1 tablespoon oil, add salt pork and saute until fat is rendered and salt pork is crisp. Add beef cubes and brown well on all sides. Stir in sliced onion and saute until soft. Add enough water to soaking liquid to make 4 cups. Add liquid, beans and smoked pork to Dutch oven, cover and simmer 2 hours. Heat remaining oil in a large skillet. Add chopped onions, garlic, tomato and parsley, saute 5 minutes, stirring occasionally. Remove 1 cup beans from the Dutch oven and add to skillet, mashing them into the vegetable mixture. Spoon vegetables into Dutch oven and simmer 30 minutes or until beans are tender. Meanwhile, cut sausage into 1/2 inch slices, saute in large skillet until browned well, about 10-15 minutes. Drain add to beans and cook until heated through, about 5 minutes. To serve, transfer beans to serving plates. Arrange accompaniments around beans. Makes about 11 cups, 625 calories per cup without accompaniments. I would also suggest a good "caipirinha" and some good "samba" to complement the meal.