Feijoada Recipe | Receita Feijoada
There are many slight variations of feijoada depending on the region of Brasil including the use of white, pinto and red beans. Feijoada Brasileira is best prepared over low fire in a thick clay pot.
Feijoada is considered the national dish of Brazil and most Brazilian restaurants have a day specially designated as "Feijoada Day".
This feijoada recipe yields 5 servings.
Drain the beans and carne seca; cut up the cured beef into chunks. Cover a large thick pot with the olive oil and place over medium heat. When the oil is hot, add the salt pork, onions, garlic, pepper, and bay leaves.
Cook and stir for 5 minutes to render out the pork fat and to soften the vegetables. Add the ham hocks, sausage, ribs, cubed beef, carne seca, and black beans. Cover with just enough cold water to cover (about 21/2 quarts).
Bring the liquid to a boil and then reduce to medium-low heat, cover, and simmer for 2 hours, stirring now and again. Remove any foam that rises to the surface during cooking and add more water if necessary to keep the ingredients covered during cooking.
Remove the ham hocks out of the pot, discard the rind and fat, shred the meat, and return the ham to the pot. The beans should be really tender. Mash about 1 cup of the beans against the side of the pot to cream them out. Give the stew a good stir, taste and check for seasoning. Serve feijoada in large wide bowls.