Feijoada, which in Portuguese means "beans", is a stew of beans with pork and often beef. The pig parts traditionally used are usually some of the weirder ones such as salted ears, salted trotters, salted belly, back fat, snouts, faces, and tails. As many of you prefer not to eat these parts, I've used more mentally-friendly pig parts for this recipe. If the odder stuff is your thing, feel free to use those bits instead!
1 (12 ounce) package of dried black beans, soaked overnight
1/2 pound thickly sliced bacon, diced into cubes
1/2 pound grass-fed sirloin, cut into pieces
2 large smoked pork sausages, chopped into chunks
1 large spicy pork sausage, chopped into chunks
6 cloves garlic, roughly chopped
2 yellow onions, finely chopped
1/2 cup green onions, finely chopped
4 tbsp olive oil
Freshly ground black pepper
5 bay leaves, crushed
1/8 teaspoon ground coriander
1/2 cup fresh cilantro, finely chopped
1 shot of cachaça (optional, but recommended)*
1 orange to serve, peeled and segmented
*You should have some leftover cachaça from my Mango Caipirinhas recipe (which is another great Brazilian treat)!
In a large pot or Dutch oven over medium heat, combine the olive oil with the half the onions, and all the garlic and green onions. Season with a sprinkle of salt and pepper, then stir and cook until softened and the onions begin to turn translucent.
Then add in the soaked beans (drained of the soaking water), beef, sausages, cilantro, and crushed bay leaves, and then enough water to cover the beans by about 3 inches.
Bring to a boil, then reduce heat to medium-low and simmer uncovered until tender -- about 2 hours.
Meanwhile, preheat your oven to 375 degrees F.
In a baking dish, combine the bacon and the remainder of the onions and crisp in the oven for about 15 minutes. Once done, add to the beans, sausage, and beef mixture on the stove top. Give enough sprinkle or two of black pepper and continue simmering!
The simmering should take about 2 hours, as aforementioned. Top with water as necessary while the mixture cooks.
Before serving, fish out any larger chunks of bay leaves if necessary and add a shot of cachaça, if desired.
Serve over brown rice with orange segments. Enjoy the orange in between bites!