Feijoada

Summary

Yield	8 Servings
Source	www.world-food-and-wine.com
Prep time	2 1⁄2 hours
Recipes	Entrée Dinner Main meal South America Simmer Challenging Brazil Beans America

Description

A hearty bean dish in the best Brazilian tradition. Not only beans, count on finding almost every part of the pork -including sausages- and some beef.

Ingredients

1⁄2	Pound	black beans (dried weight)
1	Pound	ham (ham joint on the bone, either smoked or salted)
4	Ounce	smoked sausage (cut in bite size pieces)
4		pork spare ribs
2	Ounce	chorizo (or garlic sausage, sliced thick)
1⁄2	Pound	sausages (fresh, cut in bite size pieces)
2		pig trotters (split in half)
2	Tablespoon	olive oil
1		onion (large, finely chopped)
2	Clove	garlic (crushed)
1	Teaspoon	salt
1	Teaspoon	black pepper (freshly ground)

Instructions

Soak the beans in cold water for a minimum of 8 hours or overnight. If using salt pork, soak the ham joint in a separate container.
Drain the beans - and the joint, if necessary - and wash under running water.
Put beans and ham joint into a large pan together with all the sausages and ribs. Cover with water and add the bay leaves.
Bring to the boil. Reduce heat and simmer for 2 hours - meat and beans should be tender.
Discard bay leaves. Remove 1 cup of beans and reserve. Get ham joint, ribs and trotters, strip meat of the bones, dice and return to the pan.
Heat olive oil in a large pan. Fry onions for 3-4 minutes, add garlic and cook on low heat until brown.
Add the cup of beans kept on the side and mash to make a thick paste. Mix in this paste into the beans and meat. Simmer for 15 minutes. Season to taste.

Notes

Serve with rice, fried manioc starch, sauteed collard greens, orange slices and red hot sauce for a complete Brazilian feast.
Serve feijoada at lunch time best, this recipe is too heavy for an evening dinner.
Brazilians would say this recipe only provides for four people so they can have a taste of every ingredient. You are very welcomed to try -just look at the nutrition facts first. After all, there are only 4 spare ribs, but being boneless and diced, everyone will have a bite. Once added all side dishes, this meal provides enough sustenance for a whole day.
The traditional method calls for a clay pot over low heat. However, this recipe can be easily prepared in a pressure cooker. Just throw in all ingredients except the onions, garlic and olive oil. Cook on high pressure for 30-35 minutes. Release the steam by the slow method -letting the cooker cool down on its own. Remove 1 cup of beans and cook the onions and garlic as indicated in step number 6. Continue with step 7.

Ingreients, metric

225 g

dried black beans

450 g

ham joint on the bone, either smoked or salted

225 g

smoked sausages, in bite sized pieces

4

pork spare ribs

125 g

garlic sausages or chorizo, in thick slices

225 g

fresh sausages, cut in bite size pieces

2

fresh pig trotters, split in half

30 ml

olive oil

1

large onion, finely chopped

2

cloves of garlic, crushed

salt and freshly ground black pepper

Nutrition facts
Serving size: 1/8 fo the original recipe
Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

856.71

Calories From Fat (82%)

701.19

% Daily Value

Total Fat 77.27g

119%

Saturated Fat 27.22g

136%

Cholesterol 149.96mg

50%

Sodium 1414.72mg

59%

Potassium 396.34mg

11%

Carbohydrates 9.52g

3%

Dietary Fiber 2.74g

11%

Sugar 0.81g

Sugar Alcohols 0.00g

Net Carbohydrates 6.78g

Protein 29.19g

58%