Feijoada

This recipe was cobbled together from my favorite bits of a number of different recipes.

Ingredients

• 1 lb dried black beans
• 1 lb carne seca (Brazilian salted cured beef) or corned beef
• 1 lb sausage (like Portuguese choriço), sliced along the bias
• ½ lb spareribs, chopped
• 1 ham hock
• 1 bay leaf
• 1 medium onion, chopped
• ¼ head cabbage (white or red), coarsely chopped
• 2 cloves garlic, minced
• 2 serrano peppers, sliced
• ¼ cup fresh parsley, chopped
• ¼ tsp ground coriander
• olive oil
• rice

To Prepare

1. Soak the beans overnight in a large bowl of water (make sure the beans are fully covered by at least 3-4 inches); drain
2. Soak the carne seca in water overnight (also covered by a few inches); drain
3. Cut the carne seca into 1-inch pieces
4. In a large pot, sauté the onions, garlic, peppers, cabbage, and bay leaf in olive oil until the onions are translucent
5. Add the beans, carne seca, sausage, ribs, ham hock, and coriander
6. Add just enough water to cover, bring to a boil, and reduce to medium-low hear
7. Simmer, covered, for 2 hours (stirring occasionally, skimming any foam that appears, and adding water to keep everything covered)
8. Remove 1 cup of beans from the pot, mash, and stir back in
9. Remove the ham hock, discard the skin and fat, then shred the pork and return it to the pot
10. 30 minutes before serving, steam the rice (perhaps ½ cup per planned serving)
11. Add parsley to beans right before serving

To Serve

Scoop rice onto plate and pour a ladle or two of beans on top. Great with a side of sautéd collard greens (or kale) and farofa.