Brazilian Feijoada (Meat And Beans, Rio De Janeiro Style)

Recipe Ingredients

1 lb	454g / 16oz	Pork shoulder
1 lb	454g / 16oz	Corned spareribs - if avail.
1 lb	454g / 16oz	Or more carne seca
1/2 lb	227g / 8oz	Chourico - (or use chorizo)
1 lb	454g / 16oz	Smoked pork shoulder
1 lb	454g / 16oz	Lean bacon - 1 piece, no rind
1 lb	454g / 16oz	Lean beef chuck - one piece
4 cups	640g / 22oz	Dried black beans - picked
2		Medium-size onions - minced
2		Garlic - minced
1		Celery - minced
1		Bouquet garni - (3 bay leaves, 3 sprigs of fresh pa
1 teaspoon	5ml	Dried thyme)
		Salt and freshly ground black - pepper to taste
3 1/2		Water

Recipe Instructions

Soak the dry beans overnight and drain.

Rinse the salted meats in cold water and leave them to soak overnight.

The next morning, change the water and allow the meat to continue soaking until you are ready to cook.

Place all of the ingredients in a large heavy pot and bring slowly to a boil over medium heat, then reduce the heat to low and simmer for 2 hours.

Remove each piece of meat when it is fork tender, starting with the beef and ending with the smoked meats. Continue to cook the beans for an additional 30 minutes, or until the liquid has become thick and creamy.

Meanwhile, remove the meat from the bones and cube or slice what you can.

When the beans are done, place them in a large, heavy saucepan, add the meats, and cook over low heat for 10 minutes.

Remove from the heat and serve hot. Heap meats on one platter, put beans in a clay pot, and white rice in another serving dish.

The garnishes must include peeled orange segments, fried manioca meal (Farofa) julienne fried kale (Couve 'a Mineira), Pimenta and Lemon sauce and Molho Apimentado (spicy sauce)

Source:
Susan Feniger and Mary Sue Milliken

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