Feijoada - The Real One
- Ready In:
- 1⁄2 lb portuguese smoked sausage
- 1⁄2 lb of other smoked sausage (I use a sausage called, in portuguese, 'paio')
- 1⁄2 lb smoked pork ribs
- 1⁄2 lb salted pork ears
- 1⁄2 lb salted pork tail
- 1⁄2 lb lean bacon, in one piece,rind removed
- 4 ounces smoked pork tongue (optional)
- 1⁄2 lb jerked beef
- 1 pork trotter, blanched and scraped,if necessary
- 1⁄2 lb pork shoulder
- 4 quarts water
- 4 1⁄2 cups black beans, picked over,soaked overnight,drained
- 2 tablespoons oil
- 2 medium onions, finely chopped
- 2 cloves garlic, minced
- 3 bay leaves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Soak the smoked and salted meats in a large pan overnight.
- The next morning, drain, rinse, and soak again until ready to cook.
- In a large heavy stock pot, heat the oil over medium-low heat.
- Add the onions and cook, until they are softened and translucent.
- Add the garlic and cook for 3 minutes more, until the aroma is released.
- Tie the bay leaves, and add it to the pan, along with the dried soaked meats, fresh meats, and the water.
- Bring slowly to a boil over medium heat, then reduce the heat and skim the fats and scum from the top.
- Cook for 1 hour, then add the beans, return to a simmer, and again skim any scum from the top.
- Simmer for another hour.
- As each piece of meat becomes forktender, remove it.
- Place the cooked meats on a platter, cover with aluminum foil, and keep warm in a low oven.
- Remove all the meat and skin from the pigs trotter and dice it.
- Discard the bone and add the meat to the beans.
- Cut the jerked beef into half a inch dice and also return it to the beans.
- Continue cooking the beans for 20 minutes more, or until tender.
- Remove any fat or gristle from the remaining cuts of meat, then cube or slice it into bitesized pieces.
- Arrange the sliced sausages, pork pieces and bacon on one side of a large heated platter and place the beans on the other side.
- Serve hot, accompanied by stewed kale, cooked white rice, fried pork lard and orange segments.
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