BRAZILIAN BLACK BEAN AND MEAT STEW: FEIJOADA

Brazilian Black Bean and Meat Stew: Feijoada image

Provided by Food Network

Time 3h15m

Yield 8 main-course servings

Number Of Ingredients 43

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Ingredients

2 pounds dried black beans, picked over
1/4 cup olive oil
1 large Spanish onion, chopped
1/4 cup chopped fresh garlic
4 bay leaves
12 cups water
2 ham hocks
1/4 cup ground cumin
1/4 cup ground coriander
1/4 cup kosher salt
2 tablespoons ground cayenne pepper
1 tablespoon adobo-style seasoning
2 tablespoons olive oil
1 pound breakfast sausage links
1 pound smoked sausage links
1 pound chorizo sausage
1 pound beef tenderloin, cut into 1-inch cubes
1 pound pork tenderloin, cut into 1-inch cubes
8 cups hot, cooked white rice
Pico de Gallo, recipe follows
Sauteed Greens, recipe follows
Farofa, recipe follows
Chopped scallion, for garnish
1 orange, cut into wedges
4 large tomatoes, roughly chopped
2 serrano chiles, roughly chopped
1 medium red onion, roughly chopped
1 bunch fresh cilantro, stemmed and roughly chopped
2 lemons, juiced
2 limes, juiced
Kosher salt and freshly ground black pepper
2 pounds kale or mustard greens, stemmed and roughly chopped
2 tablespoons olive oil
4 cloves fresh garlic, chopped
1/4 cup white wine or water
Kosher salt and freshly ground black pepper
1 cup chopped bacon
1/2 cup chopped Spanish onion
1/2 cup manioc flour, see note
8 tablespoons unsalted butter
2 large eggs, beaten
1/4 cup chopped scallions
Kosher salt

Steps:

Make the beans: In a large bowl, add the beans and cover with cold water by 2 inches. Let the beans soak in the refrigerator overnight. Drain.
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring, until translucent, about 8 minutes.
Meanwhile, make the adobo: In small bowl, whisk together cumin, coriander, salt, cayenne, and adobo seasoning.
Add the garlic and bay leaves to the onion and cook, stirring, until fragrant, about 1 minute. Add the beans, water, ham hocks, and half of the adobo. Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, until the beans are very tender, about 2 hours. Remove the ham hocks and pull and shred the meat. Add the meat back to the stew and discard the bones. (The stew can be made up to this point up to 3 days ahead.)
Make the meat: In a large bowl, toss the sausages with the remaining adobo.
Heat the oil in a large cast-iron skillet over high heat. Working in batches, brown the sausages and transfer them to a plate. Roughly chop the sausages and stir them into the stew. Return the skillet to high heat and, working in batches, brown the beef and pork and add them to the stew.
Return the stew to a simmer and cook, stirring occasionally, for about 30 minutes more.
When ready to serve, arrange a mound of rice in the center of 8 plates and spoon some of the stew over the top of each. Spoon some of the pico de gallo and greens on opposite sides of the stew. Sprinkle with the farofa and chopped scallion and garnish with orange wedges.
In a large bowl, mix together all the ingredients. Let sit at room temperature for 30 minutes.
Heat the oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and wine and cook, stirring, until wilted. Lower the heat to medium and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper.
Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until its fat has rendered. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add manioc flour and cook, stirring, until golden brown and toasted. Add the butter and cook, stirring, until absorbed. Add the eggs and scallion and cook, stirring, until scrambled. Season with salt, to taste. Transfer to the farofa to a bowl and let cool slightly.