Hardcore Feijoada Recipe
-
Category
Mains
-
Cusine
American
What do you need?
How to make?
Ingredients
1 pound dried black beans, picked over
Kosher salt
1 pound salted pig parts - ears, trotters, salted pork fatback, slab bacon , cut into 1/2 to 1-inch pieces, rinsed of excess salt
1 pound linguiça, longaniza, or South American chorizo , cut into 1/2-inch thick slices
1/2 pound carne do sol or corned beef, cut into 1/2 to 1-inch chunks
1 large onion, diced fine
1 green bell pepper, core and seeds discarded, diced fine
6 scallions, white and light green parts only, sliced fine
1/2 cup chopped fresh cilantro leaves
1 large tomato, finely diced
3 bay leaves
To Serve:
Cooked rice
Orange wedges
Sauteed kale or shredded cabbage
Hot sauce
Farofa
Directions
Dissolve 1/4 cup kosher salt in a gallon of cold water. Add the beans and allow to soak overnight . Drain and rinse. Combine soaked beans, pork parts, sausage, beef, onion, pepper, scallion, cilantro, tomato, and bay leaves in a large saucepot. Cover with water by 2 inches. Bring to a boil over high heat. Reduce to a simmer and cook, topping up with water as necessary to keep beans completely submerged until beans are completely tender and liquid is a deep black, about 6 to 8 hours. Season to taste with salt . Serve with rice, orange wedges, greens, hot sauce, and farofa. Feijoada is excellent reheated.