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The Brazilian national dish, feijoada (FAY-zwah-da)
is a glorious black bean stew starring several smoked and seasoned
pork products like ham and sausage and also fresh pork loin.
It serves a crowd; simmers effortlessly in the oven, and any
leftovers reheat beautifully. Serve with a big tossed green salad
and crusty French bread.
- 1 pound dried black beans
Water, enough to cover beans
6 cups water
1 pound boneless ham, cut into 3/4-inch cubes
1 pound boneless pork loin, cut into 3/4-inch cubes
3/4 pound hot Italian sausage, sliced into 1-inch pieces
3/4 pound smoked sausage, sliced into 1-inch pieces
1 pint cherry tomatoes, stemmed
1 onion, peeled and chopped
1 teaspoon red pepper flakes
6 garlic cloves, crushed
1/2 teaspoon grated orange zest
- Cover beans with water and soak overnight.
- Heat oven to 350°F (175°C).
- In a large Dutch oven, or kettle with
lid, combine drained beans, the 6 cups water and all remaining
ingredients. Bring to a boil, skimming if necessary. Cover and
transfer to oven.
- Bake 1 1/2 hours, remove cover and bake
another 30 minutes; stirring occasionally.
- Serve immediately or cool slightly, cover
and refrigerate overnight. Remove any fat from surface; reheat
slowly on stovetop over medium-low heat, stirring occasionally.
Nutrition Facts: Calories 410 calories
Protein 30 grams Fat 25 grams Sodium 780 milligrams Cholesterol
90 milligrams Saturated Fat 9 grams Carbohydrates 12 grams
Recipe and photograph provided courtesy
of Pork, The Other White Meat.