Feijoada

Ingredients

1 lb (450 g) black beans
1/2 lb (225 g) chorizo sausage, sliced
1/2 lb (225 g) smoked pork ribs
1/2 lb (225 g) bacon, chopped
1/2 lb (225 g) pork shoulder, cubed
1 onion, chopped
4 cloves garlic, minced
1 bell pepper, chopped
2 tomatoes, chopped
2 bay leaves
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon salt (adjust to taste)
4 cups chicken or vegetable broth
2 tablespoons vegetable oil

Instructions

Prepare the Beans

Soak the black beans in water overnight. Drain and rinse before using.

Cook the Meat

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Add the bacon and cook until crispy. Remove and set aside, leaving the fat in the pot.

Add the chorizo, smoked pork ribs, and pork shoulder to the pot. Cook until browned on all sides. Remove and set aside with the bacon.

Sauté the Vegetables

In the same pot, add the chopped onion, bell pepper, and garlic. Sauté until the vegetables are softened.

Combine and Simmer

Return the meats to the pot with the sautéed vegetables.

Add the chopped tomatoes, bay leaves, paprika, cumin, black pepper, and salt.

Stir to combine, then add the soaked black beans and the chicken or vegetable broth.

Bring to a boil, then reduce the heat to low. Cover and simmer for 2 to 3 hours, or until the beans are tender and the flavors are well combined. Stir occasionally.

Finish

Once the beans and meats are tender, taste and adjust seasoning if necessary.

Remove the bay leaves before serving.