Brazilian Black Bean And Meat Stew - {Feijoada}

Recipe Ingredients

		Beans
2 lbs	908g / 32oz	Dried black beans - picked over
1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Spanish onion - chopped (large)
1/4 cup	36g / 1.3oz	Chopped fresh garlic
4		Bay leaves
12 cups	2844ml	Water
2		Ham hocks
		Adobo
1/4 cup	59ml	Ground cumin
1/4 cup	59ml	Ground coriander
1/4 cup	59ml	Kosher salt
2 tablespoons	30ml	Ground cayenne pepper
1 tablespoon	15ml	Adobo-style seasoning
		Meat
2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Breakfast sausage links
1 lb	454g / 16oz	Smoked sausage links
1 lb	454g / 16oz	Chorizo sausage
1 lb	454g / 16oz	Beef tenderloin - cut 1" cubes
1 lb	454g / 16oz	Pork tenderloin - cut 1" cubes
		For Serving
8 cups	1280g / 45oz	Hot cooked white rice
		Pico De Gallo
4		Tomatoes - roughly chopped (large)
2		Serrano chiles - roughly chopped
1		Red onion - roughly chopped (medium)
1		Fresh cilantro - stemmed, and
		Roughly chopped
2		Lemons - juiced
2		Limes - juiced
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Sauteed Greens
2 lbs	908g / 32oz	Kale or mustard greens - stemmed, and
		Roughly chopped
2 tablespoons	30ml	Olive oil
4		Fresh garlic cloves - chopped
1/4 cup	59ml	White wine
		= (or water)
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Farofa
1 cup	146g / 5.1oz	Chopped bacon
1/2 cup	31g / 1.1oz	Chopped Spanish onion
1/2 cup	31g / 1.1oz	Manioc flour*
8 tablespoons	120ml	Unsalted butter
2 tablespoons	30ml	Eggs - beaten (large)
1/4 cup	36g / 1.3oz	Chopped scallions
		Kosher salt - to taste
		Chopped scallion - for garnish
1		Orange - cut into wedges

Recipe Instructions

* Note: Manioc flour, also called cassava or tapioca flour, is available from specialty food stores.

Make the Beans: In a large bowl, add the beans and cover with cold water by 2 inches. Let the beans soak in the refrigerator overnight. Drain.

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring, until translucent, about 8 minutes.

Meanwhile, make the Adobo: In small bowl, whisk together cumin, coriander, salt, cayenne, and adobo seasoning.

Add the garlic and bay leaves to the onion and cook, stirring, until fragrant, about 1 minute. Add the beans, water, ham hocks, and half of the adobo. Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, until the beans are very tender, about 2 hours. Remove the ham hocks and pull and shred the meat. Add the meat back to the stew and discard the bones. (The stew can be made up to this point up to 3 days ahead.)

Make the Meat: In a large bowl, toss the sausages with the remaining adobo.

Heat the oil in a large cast-iron skillet over high heat. Working in batches, brown the sausages and transfer them to a plate. Roughly chop the sausages and stir them into the stew. Return the skillet to high heat and, working in batches, brown the beef and pork and add them to the stew.

Return the stew to a simmer and cook, stirring occasionally, for about 30 minutes more.

When ready to serve, arrange a mound of rice in the center of 8 plates and spoon some of the stew over the top of each. Spoon some of the pico de gallo and greens on opposite sides of the stew. Sprinkle with the farofa and chopped scallion and garnish with orange wedges.

For the Pico de Gallo: In a large bowl, mix together all the ingredients. Let sit at room temperature for 30 minutes. (Makes about 4 cups)

For the Sauteed Greens: Heat the oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and wine and cook, stirring, until wilted. Lower the heat to medium and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper. (Makes 8 side-dish servings)

For the Farofa: Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until its fat has rendered. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add manioc flour and cook, stirring, until golden brown and toasted. Add the butter and cook, stirring, until absorbed. Add the eggs and scallion and cook, stirring, until scrambled. Season with salt, to taste. Transfer to the farofa to a bowl and let cool slightly. (Makes about 2 cups)

This recipe yields 8 main-course servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C45) - from the TV FOOD NETWORK

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