How to Cook Brazilian Feijoada

How to Cook Brazilian Feijoada

How to Cook Brazilian Feijoada

Ingredients Cook Brazilian Feijoada:

• 1 pound (450g) of dry black beans
• 4 tablespoons extra virgin olive oil
• 1 pound (450g) pork shoulder
• 2 large onions, sliced
• 1 head of garlic, peeled and chopped
• 1 pound (450g) Carne Seca or corned beef, chopped
• 1/2 pound (225g) fresh sausage, such as chorizo ​​or Italian sausage
• 1 pound (450g) of smoked sausages, such as linguica or kielbasa
•  1 ham hock or shankasap
• 3 to 4 bay leaves
• wat r
• 1 can of 14.5 ounces (411g) of crushed tomatoes
• salt

How to Make Brazilian Feijoada:

1. Soak the beans in hot water, pour boiling water over the black beans and let sit as long as you prepare the remaining stew.
2. Heat the olive oil in a large saucepan over medium-high heat and brown the pork shoulder. When the meat has browned, remove the meat from the pan, and set it aside.
3. Add the onions to the pan. Brown them, stirring occasionally, scraping the browned sides off the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir until smooth and stir again for 2 minutes.
4. Add back the pork shoulder and the rest of the meat. Add water as needed to cover all ingredients. Add bay leaf, cover, and bring to a boil. Cook slowly for 1 hour.
5. Drain the black beans from the soaking liquid and add them to the stew. Simmer slowly, covered, until beans are tender, about one 1/2 hours.
6. Add tomatoes, mix well and taste for salt, adding if necessary. Simmer this, uncovered, until the meat starts to come off the ham hock, which may take 2 to 3 hours.