Feijoda Brazilian Black Bean Stew
- 1 lb dry black beans
- 4 tbs olive oil
- 1 lb pork shoulder, cut into cubes
- 2 large onions. sliced
- 1 whole head garlic, chopped
- 1 lb carne seca cut into chunks
- 1/2 lb Chorizo sausage, cut into 1/4 inch rings
- 1 lb kielbasa sausage
- 1 smoked ham hock
- 4 bay leaves
- Chicken stock
- 1 14.5 can of crushed tomatoes
- kosher salt and fresh cracked black pepper to taste
This is the national dish of Brazil, with black beans and a variety of meats.
- Cover black beans with water and let them soak overnight. Drain off liquid.
- Heat olive oil using medium high heat in a stock pot and brown the pork shoulder.
- When it is browned, remove the meat from the pot and set aside.
- Add the onions to the pot and brown them stirring occasionally.
- Season with salt and pepper and add the garlic. Saute for 2 more minutes.
- Return the pork shoulder to the pot and add enough chicken stock to cover.
- Add the other meats.
- Add the bay leaves, cover and bring to a simmer. Cook gently for for 1 hour.
- Drain the black beans from their soaking liquid and add them to the pot.
- Simmer gently covered until the beans are tender, about an hour and a half.
- Add the tomatoes, stir well and re-season.
- Simmer uncovered, until the meat begins to fall off the ham hock. 2-3 hours.