Sunday, November 24, 2013

Feijoda (Meat Stew with Black Beans)

Recipe from: Brazil (Brazil's national dish)
PS: I would not call this eat clean....

3 cans black beans
2 lbs corned beef
1 1/2 lb ham hock
1 lb smoked sausage
1/2 lb Italian sausage
1 package bacon
broth or water
3 bay leaves
coconut or olive oil
2 onions, diced
1/2 c scallions, diced
1 head of garlic, minced
1 jalepeno, seeded and  minced
1 can crushed tomatoes
salt and black pepper to taste

1. Drain corned beef and ham hocks. Place in Dutch oven. Cover with water or broth. 
2. Add bay leaves and season lightly with salt and pepper. Cover and bring broth to simmer, skimming any foam that rises to the top as necessary. Add more water to keep meat always covered.
3. Simmer until all meats are tender, about 2 hours, adding ingredients as follows.
4. Separately, brown sausage, Italian sausage, and bacon in oil. Once browned, dice bacon and add this meat to pot. Use this pan to sauté onion, garlic, scallions, and jalepeno, until onions start to tender, about 10 min. Once sautéed, add to pot. Cook the full 2 hours or so.
5. After about 1 hour, drain and rinse beans and add this and tomatoes to pot.  Season to taste with salt and pepper. Continue simmering
6. Meanwhile, remove hammocks and corned beef from pot. Take the meat from the ham hocks (discard rind and fat) and shred and. Slice corned beef. Add all meat to the beans and continue to simmer until it is very flavorful and thick. Mash some of the beans against the pot to thicken.
*traditionally accompanied with white rice

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