Title: Feijoada (Meat Stew with Black Beans)
Categories: Ethnic Main
Yield: 6 Servings
| 2 | c | Dried black beans* |
| 3 | c | Water |
| 1/2 | lb | Sausage (cut in 1 " pieces) |
| 1/2 | lb | Beef, any cut (1" cubes) |
| 1/2 | lb | Pork, any cut (!" cubes) |
| 3 | sl | Bacon (cut in 1" pieces) |
| 1 | | Jalapeno (or green chili) pepper, seeded and finely chopped |
| 1 | | Tomato, finely chopped |
| 3 | cl | Garlic, finely chopped (or 1 t. garlic granules) |
| | | Salt, pepper, and ground red pepper to taste |
* To reconstitute black beans, boil in 6 cups water for 2 min. Remove from
heat, cover, and set aside 1 hr. Beans will double in size Equipment:
Large-size saucepan with cover or Dutch oven, mixing spoon, small size
skillet 1. Put drained, soaked beans with water in large saucepan or Dutch
oven and bring to boil over high heat. Reduce heat to simmer, cove, and
cook for about 1-1/2 hours or until beans are tender; stir frequently. 2.
Add sausage, beef, and pork, mix well, cover, and cook over medium heat for
about 45 min. Stir frequently and add a little hot water if necessary to
prevent sticking. 3. In small skillet, fry bacon over medium heat for 5 min
or until crisp. Add jalapeno, tomato, and garlic. Mix well. Reduce heat to
simmer and cook for 2 minutes. Add bacon and vegetables to meat mixture
and salt, pepper, and red pepper to taste. Mix well, remove from heat and
serve. Serve over rice and garnish with orange slices.