Tomorrow is Saturday and I’m in the mood for feijoada. There is no rushing feijoada, just as there is no rushing relaxation. It’s an all day affair. But I promise you, it is worth it. And you can make things a bit easier by putting it all in the crock pot.
If you want to cook along with me, get yourself to the grocery store. You’ve got a lot of pork to purchase. And tonight you’ll need to soak the black beans. Tomorrow, the smells will have your mouth watering all day long.
The beauty of a dish with a history like feijoada is that you use what’s available. According to tradition you would use the inexpensive parts–ears, feet, tail, tongue, etc. along with cured meats. I’m happy with hocks and shanks. Plus they are easy to find. Here’s what I’m putting in mine:
Smoked pork shank
Smoked pork sausage
Now for the recipe. Think of this as a set of guidelines and not as hard and fast rules.
Serves: 8 to 10
2 Ham hocks
1 Smoked pork shank
1 lb. Pork spareribs
1 lb. Pork roast
1 lb. Smoked pork sausage
1/2 lb. Bacon
1 pound black beans, soaked overnight and drained
1 medium onion, chopped
2 cloves garlic, minced
2 bay leaves
2 Tbsp. olive oil
salt and pepper to taste
6 cups water
In a large stock pot, add soaked beans, water and all meats except bacon and sausage. Bring to a boil. Boil gently for 2 to 4 hours. Meanwhile, saute onions, garlic, bacon and sausage. Add to pot. Check periodicaly to ensure that beans have enough water. You want enough water for the beans but not so much water that you actually have a broth instead of a stew. After the beans are cooked, remove two cups of beans and puree in a food processor. (Or in the alternative, mash them by the hand.) Return to the pot. These will thicken the sauce.
Serve with white rice and sauteed greens (and farofa if you are lucky enough to find some). To serve Carioca style, garnish with pieces of orange.
And that’s it! So, put on some some music–Brazilian of course–and prepare yourself for the feast.