- 1/2 T vegetable oil
- 1/4 c chopped onion
- 1 cloves crushed garlic
- 1 c dried black beans
- 1/4 lb salt pork (boiled for 5 minutes, cut into 1" cubes)
- 1/2 lb sausage (Portugese or Italian)
- 1/4 lb ham hocks (smoked lean)
- 1/2 lb corned beef (cut into 2" cubes)
- 1/8 t salt
- 1/2 t freshly ground black pepper
- 1 bay leaf
- 1/4 orange (washed very well)
- 2 c water
- 1.75 oranges (peeled, sliced)
Soak the black beans overnight; drain.
Heat the oil in a large, heavy, deep pot and stir-fry the onion and garlic for 1 minute or until light golden brown. Add the beans, salt pork, Portuguese sausage, ham hocks, corned beef, salt, black pepper, bay leaf, quarter-orange, and water. Cover and simmer for 2 hours or until the beans are tender, stirring occasionally and adding water if needed.
Serve with sliced oranges, manioc meal with butter and eggs, Brazilian rice, collard greens, vinaigrette sauce, and Brazilian spirits cocktail.
SJ Note 25 Jan 2011: We made this awhile back, and it didn't really impress me then; it lacks flavor. I stuck the leftovers (of which there were plenty) in the freezer, though, hoping it was just my tastebuds having an off night. Chris quite liked it. We had the first batch from the freezer tonight, but still seemed only mediocre. Before making this again, I'll compare with my other tried feijoada recipe to see what might be lacking.