Feijoada (meat and black bean stew)

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Nb persons: 10
Yield:
Preparation time:
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Ingredients
4 cups	dried black beans, picked and rinsed
4 quarts	cold water
4 tablespoons	canola oil
2 lb	top round, cut into big chunks
1/2 lb	pancetta, cut into medium size cubes
1 lb	Brazilian linguica, (or chorizo, or any smoked pork sausage) , cut into 1-inch slices
1/2 cup	onions, chopped
1/2 cup	celery, chopped
1/2 cup	leeks, chopped
1/2 cup	shallots, chopped
1/2 cup	scallions, chopped
2 tablespoons	chopped garlic, minced
3	bay leaves
	Kosher Salt
	Freshly ground pepper
	Ground nutmeg
	Paprika
	Cayenne Pepper
	Tabasco Sauce
	Worcestershire Sauce

Preparation

Feijoada is one of the most famous dishes in Brazil. It is a serious gastronomic dish, but also a simple one: a big stew of black beans with lots of different kinds of succulent meats cooked inside. In Brazil we use wild cuts, even pigs ears, pig feet, and oxtail. So let yourself go when it comes to the kinds of meat you'll be using. There is a world of meats beyond steaks, ribs and shoulders to explore and this is the perfect dish to venture into the land of unfamiliar cuts.
For this recipe, we are staying in safe territory with more familiar cuts such as chuck, sausage and pancetta.

Place the beans in a very large pot and cover with cold water. Bring to a boil over high heat. Turn heat to medium, and cook, covered, for 1 hour, until the beans are just cooked but not too mushy. The water will be dark but still clear. Remove from heat and set aside. (You can cook in the beans in a pressure cooker if you want to save time, and it will only take you 15 to 25 minutes).

Meanwhile, start preparing the meats and vegetables. Season the meat with salt and pepper. Pour 2 tablespoons of oil in an extra-large Dutch oven pan large pan over high heat and sear the meat, sausage, and pancetta in batches until nicely browned on all sides. Transfer to a large bowl and cover tightly with aluminum foil to keep moist.

Add the remaining 2 tablespoons of oil (or more if necessary), and add the onions, celery, leeks, shallots, and scallions and cook, scraping the brown bits left in the pan, until tender, about 3 to 5 minutes. Add the garlic and stir to blend with other vegetables.

Add the beans and bring to a boil. Add the meats and any accumulated juices left the bowl. Season with salt, pepper, nutmeg, paprika, Tabasco and Worcestershire, all to taste. Cover the pan and simmer at low heat until meat is very tender, about 3 hours.
Serve with rice, collard greens, and orange sections.

Serving Size
Makes 8 to 10 servings

Recipe uploaded with Shop'NCook for iPhone.

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