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LOCATION: Recipes >> Brazilian >> Feijoada 04

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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.

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