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.

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