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Everybody
always says that you can eat whatever you want as long as
You'do it in moderation. We say screw moderation! Moderation
spawns temptation. Think about it: If you eat one itty bitty
piece of chocolate, what happens? YOU WANT MORE CHOCOLATE!
On the other hand, if you make a whole meal out of it and
stuff yourself…
1 pound of
black beans
1 pound of smoked sausage
1 pound of carne seca or 1/2 pound of bacon
4 pork shoulder bones and ears
2 small onions
2 garlic cloves
2 large bay leaves
2 cups of beef stock
olive oil
salt and fresh pepper
very hot pepper sauce
Wash beans
well and then leave them
soaking in 1 liter of water overnight. On the
next day, cook the beans and water on low
heat for about an hour with the beef stock.
While the
beans are cooking, cut the meats
into bite size chunks, put them all in a pan,
cover them with water and boil them for
about ten minutes.
Chop the onions
and the garlic finely and mix
in random herbs and spices (a spice mix for
salads would work well here). Heat three
spoons of oil in a frying pan and fry the onion
mixture until it caramelizes. Add a ladle full
of beans (which at this point should be soft)
and mash it together with the fried onion
mixture. Put the bay leaves into this mush
and let it fry for a few minutes. Pour
everything back into the beans.
Put the strained
meats into the beans and
add a cup of water. Stir.
Add salt and
hot pepper sauce to taste.
Serves 5 over
rice. Can and should be
served with peeled oranges and boiled,
salted and shredded collard greens. To
drink, prefer beer or caipirinha.
Notes: While
the beans are cooking, stir
them occasionally because if they burn on
the bottom, the whole dish will be
contaminated. Also, do not add salt to the
beans until the meats have been in it for a
while as these will tend to release their salt
into the water. The Feijoada will be ready
when the liquid is thick and flavorful.
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