Feijoada (Brazilian Black Bean Stew)

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.

• Ready In: 3 hrs 10 mins
• Serves: 10

Ingredients

• 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

Directions

1. In a large Dutch oven, heat 2 tablespoons oil over medium high heat; add pork pieces and cook, turning, until browned, about 8 minutes.
2. 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).
3. 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.
4. 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.
5. To serve, remove the bay leaves and garlic; season with salt and pepper and garnish with chopped parsley.
6. Serve with white rice, pickled jalapeno, and slice oranges.