1.8 kg (4 lb) pork shoulder with the bone, rind removed
45 ml (3 tbsp) olive oil
2 onions, chopped
2 cloves garlic, chopped
1 slice 200 g (7 oz) dried cured beef (see note) or
225 g (1/2 lb) cured pork
Place the beans in a large bowl. Cover with cold water and let soak overnight at room temperature. Add water as needed so that the beans are always covered. Rinse and drain.
On a work surface, remove the bone from the meat and cut the meat into large cubes. Keep the bone.
In a large pot, brown the meat and bone in 15 ml (1 tbsp) of the oil. Season with pepper. Season lightly with salt or not at all because the dried beef is very salty. Set aside on a plate.
In the same pot, brown half the onions and the garlic in 15 ml (1 tbsp) of the oil. Return the meat to the pot. Add the beans, cured meat, water and bay leaves. Bring to a boil, then reduce to medium-low heat and simmer for about 2 hours, or until the beans are tender. Add the chorizo and continue cooking for 30 minutes.
With a slotted spoon, remove 250 ml (1 cup) of the cooked black beans from the pot.
In a skillet, fry the beans with the remaining onions and garlic in the remaining oil (15 ml / 1 tbsp). Remove from the heat and mash the mixture with a fork or wooden spoon. Add this bean mixture to the feijoada to thicken the sauce.
Serve with white rice, farofa and orange slices.
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