Feijoada
Ingredients
- 1 pound dry black beans (soaked overnight)*
- 1 tablespoon olive oil
- 4 ounces slab bacon (rind removed), diced
- 1 pound pork ribs, cut into individual ribs
- 2 Mexican chorizo sausages, sliced
- 1 smoked sausage, such as kielbasa, sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 tomatoes, diced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 bay leaves
- water
- white rice (for serving)
Method
- In a large bowl with water, soak beans overnight
- When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon
- Cook until crisp and transfer to a plate
- Use the same saucepan to brown ribs and sausages in batches
- Set each aside as cooked
- If needed, add more oil to the pan. On medium-high, sauté onion and garlic until soft and translucent, about 5 minutes
- Add tomatoes and cook for another 3 minutes
- Drain and rinse the soaked beans
- Add them to the pot along with the ribs, bacon, sausages, salt, pepper, bay leaf
- Cover with water (about 8 cups)
- Bring the mixture to a boil and reduce the heat to low
- Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft
- If the stew is too weak, uncover the saucepan and continue to cook for another 20 minutes to allow some of the liquid to evaporate
- Serve with white rice and sprinkle some farofa on top.