Recipe for cooking feijoada

Recipes from Peru, Brazil and South America :: South American Main Dish Meats

Black Beans and Meat is the national dish of Brazil. Although usually involving several days for the preparation and traditionally calling for pig feet, ears and tail, this version is made with readily-available pork cuts. Serve this with hot white rice, sliced oranges and sliced white onion.

1 lb. dried black beans
Water (to cover beans)
6 c. water
1 lb. boneless ham, cut into 3/4-in. cubes
1 lb. boneless pork loin, cut into 3/4-in. cubes
3/4 pound hot Italian sausage, sliced into 1-in. pieces
3/4 pound smoked sausage, sliced into 1-in. pieces
1 pint cherry tomatoes, stemmed
1 onion, peeled and chopped
1 tsp. red pepper flakes
6 cloves garlic, peeled and minced
1/8 tsp. orange zest

Preheat oven to 350 degrees fahrenheit.

In a large Dutch oven, combine beans, the 6 c. of water and remaining ingredients. Let it come to a boil, skimming if necessary. Cover and transfer to oven. Bake 1 1/2 hours; remove cover and bake another 1/2 an hour, stirring occasionally.

Serve immediately, with cornbread, if desired. Or allow to cool slightly, then cover and refrigerate overnight.

Remove any fat from surface. Reheat Feijoada slowly.

Serves 12.