Prep 10 mins
Cook 3 hrs
Feijoada is a typical Portuguese dish which is now the national dish of Brazil. According to legend, the dish dates back to colonial times when the slaves made a stew out of beef and pork scraps. It is served for lunch. Here, it is given a more modern, American treatment. Adapted from "Everyday with Rachael Ray," August 2009. Serve with white rice, pickled jalapeno slices, and thin orange slices.
- 6 tablespoons olive oil
- 2 lbs pork shoulder, cut into 2 inch pieces
- 1 lb dried black beans
- 1 lb smoked sausage, cut into 1 inch pieces (such as kielbasa)
- 8 ounces smoked ham hock
- 1 large onion, chopped
- 2 bay leaves
- 2 garlic cloves
- salt & freshly ground black pepper
- 1 cup fresh parsley, chopped
- 4 cups cooked white rice
- pickled jalapeno pepper, for garnish
- orange, thinly sliced for garnish
- In a large Dutch oven, heat 2 tablespoons oil over medium high heat; add pork pieces and cook, turning, until browned, about 8 minutes.
- Add 8 cups water, beans, sausage, ham hock, 1/2 cup onion, bay leaves, garlic, and bring to a boil; lower heat and simmer until the beans are tender, about 2 1/2 hours (add water, as needed, to keep the pork and beans submerged).
- During the last 20 minutes of cooking, in a large skillet, heat 1/4 teaspoon olive oil over medium heat and add onions, cooking until carmelized, about 15 minutes.
- Transfer 1 1/2 cups of the cooked beans to the skillet with the carmelized onions and mash; stir back into the stew and cook another 30 minutes.
- To serve, remove the bay leaves and garlic; season with salt and pepper and garnish with chopped parsley.
- Serve with white rice, pickled jalapeno, and slice oranges.
This is by far one of the best recipes I have ever had and I am a picky eater! Everyone that tried it, loved it. All of the meat was tender and the ham hock gave it so much flavor. I personally pre-soaked the beans but I wouldn't change a thing about this. Served over rice, and it will be a definite hit!