Brazilian Feijoada (Pork and Black Bean Stew)

Step 1

Set out a large bowl. Chop the dried beef slices into small pieces. Place them in a bowl along with the dried beans. Pour 8 cups of boiling water over the beans and let them soak for at least 1 hour, but up to several hours.

Step 2

Chop the pork roast into 1 inch chunks, reserving the bone to simmer in the stew. (You can also use boneless pork roast and a hambone for extra flavor!) Slice the kielbasa into ½ inch slices.

Step 3

Once the beans and dried beef have soaked, set a large 7-8 quart saucepot over medium heat. Add the chorizo and brown for 2-3 minutes. Then add in the pork chunks and kielbasa. Sauté for 5-8 minutes, stirring occasionally.

Step 4

Move the meat to the sides of the pot and add in the chopped onion and garlic. Sauté another 3-4 minutes to soften.

Step 5

Now add in the tomatoes, bay leaves, and crushed red pepper, along with the soaked beans, beef, and bean water.

Step 6

Cover and simmer on medium-low for 3+ hours, or until the beans are soft. (Cook time is determined by how long the beans previously soaked.) Open the lid and stir every 30 minutes or so. If the stew seems to thicken before the beans are fully cooked, add in another 1-2 cups water.

Step 7

Meanwhile, prepare the garnishes. Once the beans are soft and silky, turn off the heat.

Step 8

Serve warm, topped with shredded greens, sliced oranges, hot sauce, and rice if desired.