|1 lb black beans, soaked overnight|
|1 lb smoked ham hocks|
|1 each: pigs food, ear, tail, tongue (optional)|
|1 lb Chorizo or Linguica sausage|
|1/2 lb chunk of lean Canadian bacon or Brazilian "carne Seca"|
|1/2 lb smoked pork or beef ribs|
|3-4 strips smoked bacon|
|1/2 lb lean pork|
|1/2 lb lean beef|
|1 large, onion, chopped|
|6 garlic cloves, chopped|
|1 tbs vinegar|
|kosher salt and fresh cracked black pepper to taste|
Feijoda is the national dish of Brazil and it is thought to have been developed by slaves. It is much loved by all people in Brazil.
- Soak the beans overnight.
- Cook the beans for 4-5 hours at low heat.
- Place the ham hocks, chorizo, ribs and Canadian bacon in a deep pan with plenty of water and bring to a boil.
- Change water and bring to a new boil, repeating the procedure at least three times to tenderize the cured meats and remove excess fat.
- In a large frying pan saute the bacon strips then add the, onion and garlic in a little vegetable oil, then add the smoked bacon strip.
- Toss in the cubed pork and beef and saute an additional 2-3 minutes.
- Mash 10 tbs of beans and add to a large pot. Add 2 tbs of olive oil, the chopped garlic along with a tbs of white vinegar and a tsp of cayenne pepper.
- Stir and heat over medium heat for 2-3 minutes then add to a frying pan.
- let simmer for 10-15 minutes, then add to the beans and let boil at medium heat for 1-2 hours.
- Serve over rice.