February 28, 2014

Brazilian Feijoada from Canada AM

Post by Chef Corbin

Serves: 4-6

Ingredients

½ LB black turtle beans (dried and soaked in water over-night)

½ LB red beans (dried and soaked in water over-night)

4 tbsp. extra virgin olive oil

1 LB Pork Shoulder (diced into large pieces)

4 medium sized onions, diced medium

5 cloves garlic. minced

2 bay leaves

¼ LB smoked beef bacon

½ LB Italian sausage- cut into 2 inch pieces

¼ LB Chorizo sausage- cut into ½ inch pieces

½ LB Kolbassa

1 LB smoked Pork hock

10 cups of water

14- ½ oz. tinned diced tomatoes

2 cups green cabbage wedges

Salt and pepper to taste

Pinch ground cumin

Pinch dried chilies

2 cups large dice butter nut squash

Served with:

  • Steamed long grain white rice
  • Sliced fresh oranges
  • Sautéed scallions, garlic and onions
  • Traditional Collard Greens with bacon and onion

Method

Drain the pre-soaked black and red beans.  Pre-heat a large braising pot over medium high heat with the olive oil.  Sauté the diced pork shoulder, Italian sausage and the smoked beef bacon with the onions until the meat is seared and the onions are caramelized. 

Add the minced garlic and continue to cook for 1 additional minute.  Remove the sautéed onion and meat mixture and set aside; place the pre- soaked drained beans into the large pot that you seared the meat in and cover with water- cook the beans for 30 minutes.  

After the 30 minutes, add the diced tomatoes, cooked meat & onion mixture with the sliced Kolbassa, chorizo, cabbage, bay leaves, ground cumin and chilies.  Continue to cook the bean and meat mixture for 1 hour- you will need to add more water to cover the bean s and meat after about 30 minutes).

After the one hour of cooking, add the butternut squash and continue to cook the beans & meat until the meat is tender and the beans are cooked through.  Remove the Feijoada from the heat and stir in 1 cup chopped fresh parsley- check for seasoning and serve with the boiled white rice, sliced oranges, sautéed onions and Collard greens.