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Main dishes

Black Beans with Assorted Meats (Feijoada)

Black Beans with Assorted Meats (Feijoada)  recipe
photo by:kraft
4 hr
12 hr
Makes 24 servings.
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What You Need

lb.  pig's feet (about 2 feet), split
lb.  whole slab bacon
lb.  smoked cured or fresh beef tongue
lb.  uncooked carne seca or corned beef
lb.  pork butt
lb.  beef bottom round roast
lb.  pork spareribs
lb.  linguiça (Portuguese sausage) or Italian sausage, skin pierced in four places
lb.  paio (Brazilian pork blood sausage) or mild chorizo, skin pierced in four places
lb.  smoked spicy sausage (kielbasa or andouille), skin pierced in four places
cups  dried black beans, washed, picked over
small  onion, sliced
 bay leaf
cloves  garlic, chopped, divided
tsp.  salt
tsp.  black pepper
Tbsp.  oil or lard
large  onion, finely chopped
medium  tomato, peeled, seeded and chopped
cup  orange juice
small  red or green hot chili pepper, seeded, chopped

Make It

MEATS: Soak pig's feet and bacon in stockpot in enough cold water to cover. Refrigerate overnight, changing water twice. Meanwhile, soak tongue and carne seca in separate stockpot in enough cold water to cover. Refrigerate overnight, changing water twice.

DRAIN water from both stockpots. Rinse meats. Wash stockpots. Place pig's feet, tongue, carne seca, beef roast and ribs in one of the stockpots; add enough cold water to cover. In second stockpot, place pork butt and bacon; add enough cold water to cover. Bring water in both pots to boil. Simmer 15 min. Drain water from each stockpot. Refill with cold water. Bring to boil; simmer an additional 15 min. Drain; set aside.

PLACE linguiça sausage, paio and smoked spicy sausage in large saucepan; add enough cold water to cover. Bring to boil; simmer 10 min. Drain. Continue cooking sausages in saucepan until browned, turning occasionally. Set aside.

BEANS: Place beans in large bowl with enough cold water to cover. Refrigerate overnight.

DRAIN beans; place in large saucepot. Add the sliced onions, bay leaf, one third of the garlic, the salt and black pepper. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat to medium-low; cover. Simmer 45 min.

ADD pig’s feet and bacon; simmer 45 min., stirring occasionally and adding hot water as necessary to keep ingredients well covered with water. Add remaining meats and sausages. Add enough hot water to keep ingredients well covered with water. Bring to boil on medium-high heat. Reduce heat to medium-low; cover. Simmer 2-1/2 hours or until beans are very soft. (Beans should have an almost soupy texture.)

SAUCE: Heat oil in medium saucepan on medium-high heat. Add chopped onions and remaining garlic; cook and stir until tender. Add tomatoes, orange juice and chili pepper; cook 10 min., stirring occasionally. Reduce heat to low.

ADD 1 cup of the beans; mash in saucepan with back of spoon. Stir until well blended. Simmer 5 min. Add mashed bean mixture to ingredients in large saucepot.

REMOVE meats from saucepot, leaving beans to simmer until ready to serve.

TO Assemble: Remove and discard bones from pig’s feet; cut meat into 1-inch pieces. Cut bacon into thin strips. Remove and discard casing from tongue; cut meat into 1/4-inch pieces. Slice carne seca, pork butt and beef roast. Separate ribs. Cut sausages into 1-inch pieces.

PLACE sliced tongue in center of large ovenproof platter; surround with remaining meats. Drizzle with some of the liquid from the beans. Cover with foil to keep warm until ready to serve. (Meat platter can be placed in a 200ºF-oven to keep warm.)

POUR beans into tureen or other decorative bowl. Remove meat platter from oven. Serve with beans.

Kraft Kitchens Tips

This is the national dish of Brazil, but it is really international in its origin. The beans and hot peppers come from Mexico, the meats and sausages from Europe and the recipe development from Africa. Since this recipe takes several days to prepare, it is traditionally served at special occasions.
Serving Suggestion
This dish is traditionally served with cooked white rice, kale, sliced oranges and farofa (see recipe).
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