Prep 8 hrs
Cook 4 hrs
Entered for safe-keeping, from Dede Deane Gray in "Flavored with Tradition: A Collection of Recipes from Charleston, Atlanta, and Richmond". Feijoada is Brazil's national dish. I imagine this would be more authentic if chorizo sausage replaced the "smoked sausage"; chorizo sausage can be found at a Latin grocer's. For accessibility, most people would substitute kielbasa.
- 2 cups dried black beans
- 1 meaty soup bone
- 3⁄4 lb smoked sausage or 3⁄4 lb chorizo sausage or 3⁄4 lb kielbasa
- 1⁄2 lb bacon, in 1 piece
- 3⁄4 lb beef chuck, cut into bitesize pieces
- 1 cup chopped onion
- 3 -4 garlic cloves, minced
- 2 cups canned tomatoes
- 15 1⁄2 ounces black bean soup
- salt, to taste
- pepper, to taste
- PREPARE BEANS:.
- Soak beans in 4 cups water as long as possible, preferably overnight.
- In a large pot boil 6 cups water and add drained and picked over beans and soupbone. Boil for 2 minutes, turn off heat, and let soak for 1 hour.
- PREPARE SAUSAGE:.
- In another pan, cover sausage with water and simmer for 15 minutes. Drain.
- When sausage is cool, peel and chop it.
- PREPARE BACON AND BEEF:.
- Remove rind from bacon and cut meat off soupbone and add to beans and simmer for 1 hour.
- Cut chuck into bitesize pieces and add it and black bean soup to beans and simmer for 1 hour.
- Add sausage and cook for 30 minutes.
- Remove bacon.
- PREPARE SAUCE:.
- In a pan, melt butter and saute onions and garlic for 5 minutes.
- Add tomatoes and cook for 5 minutes.
- Add some of the beans and mash tem to make a thick paste and simmer for 15 minutes.
- Pour sauce into beans and simmer for 20 minutes. (Always simmer the beans covered.).
- Serve with rice, orange chunks, sliced steak, and shrimp in tomato sauce for an authentic Brazilian meal.
I found this recipe to be very easy (for Feijoada) and had excellent results. It was the hit of my Brazilian feast and tasted completely authentic.