"Feijoada”, pronounced [feizu’ade] is the Brazilian National dish of black bean stew made with pork. The dish has some variations but it is typically made with black turtle beans and pork products like salted pork, pork trimmings, bacon, ribs, smoked sausage. Traditionally many of the recipes call for various parts of the pig, like ears, etc. One can also find Jerked beef in it as well. Feijoada is often served with white rice, collard greens and toasted manioc flour (“Farofa”). A vinaigrette sauce (“Molho”) often accompanies the dish as well. In Brazil, Feijoada is almost always served at part of a Saturday lunch.
7 strips of bacon, cooked, reserve fat
4 cloves fresh garlic, finely minced
1 large onion, finely diced
1½ lbs. dried black turtle beans, soaked overnight and drained
4 quarts of water
1 lb. smoked sausage (spicy ok), sliced
¾ lbs. jerk beef
1½ lbs. smoked pork chops
¾ lbs. mild chorizo, cooked and drained
1 fresh or dried chili pepper of your choice (optional)
salt and black pepper to taste
In a Dutch oven or large pot, cook the bacon strips until slightly crispy. Remove the bacon and set aside. Using the bacon fat, sauté the onions and garlic until soft. Drain off any excess fat. Cook the chorizo and drain off fat. Add the water, beans, cooked bacon, sausage, pork pieces, cooked chorizo, beef, chili pepper to the pot and blend. Bring pot up to a gentle boil, then lower heat. Adjust seasoning with salt and pepper as needed.
Cover and simmer for 4 hours to 5 hours, checking beans and meat for tenderness. This can also be cooked in half the time, if using a pressure cooker. Serve beans over white rice, accompanied by Collard Greens, Molho sauce and Farofa.