Brazilian Feijoada - Black Beans Cooked with Pork Meat and Sausage (Nutrient-dense meal)
Serves: 15-20 people or more
Time Preparing: 24 hours soaking and rinsing beans
Time Preparing while cooking beans: 60 minutes
Time Cooking: 4-5 hours
Ingredients
- 4-5 cups dry black beans
- 1-pound pork neck Bones, cut in small chunks
- 2 pounds St Louis Style Spareribs – cut in small chunks
- 8 Toulouse sausages, cut in 4 pieces each one
- 2 bay leaves (optional)
- 15-20 large garlic cloves, minced
- 1 ½ large red onion, finely chopped
- Filtered water (to be used in the cooking process)
- 18 tablespoons apple cider vinegar or fresh lemon juice (to soak the beans to help removing toxins)
- 3-5 tablespoons ghee or fat of choice
- 1 ½ - 2 tablespoons sea salt
Preparation
Step 1 – (Soaking and rinsing beans for 24 hours – helps in its digestion and mineral absorption)
Pick over the beans for small rocks, debris or damaged grains
Place the beans into a large bowl
Rinse abundantly
Place filtered water inside the bowl until water cover beans (at least twice more water than beans)
Add 6 tablespoons apple cider vinegar or lemon juice
Cover the bowl with a tea towel, reserve it at a fresh place
Soak the beans for at least 24 hours
For better digestibility, repeat the step 1 - rinsing, refreshing the water and adding the vinegar or lemon juice in the water, twice during the soaking process
Once soaking process is complete:
Drain the soaked beans
Rinse abundantly again
Step 2 – (How to cook the soaked beans)
Transfer the soaked beans into a large pot
After the soaking process beans grow bigger, and you are going to have around 12 cups of soaked beans
Add 14cups filtered water (water to cover beans by 2-3 inches)
In a medium/high heat, bring beans to boil
When beans boil, a foam like substance will come to the top of the pot
With a spoon skim completely this foam like substance and throw it away
Step 3
Add bay leaves (optional)
Add the sausages, spareribs, and pork neck bones
Stir well to combine
Reduce heat to medium/low
Partly cover pot with the lid
While cooking beans, always check its water levels because they absorb lots of water while cooking. If necessary, add more water
Cook for 3-4 hours, stirring occasionally, until beans are equally soft
Step 4 – (Seasoning the Feijoada)
In a medium skillet place ghee, or fat of choice over medium heat, until hot
Add chopped onions, stirring frequently, until lightly golden, 5-7 minutes
Add minced garlic, stir frequently, until golden, 3-5 more minutes
Carefully add the sautéed onions and garlic into the feijoada pan
Add sea salt, stir well, taste and add more salt if necessary
Continue cooking for about 10-15 minutes with the pan lid open so that the beans sauce thickens a little bit
Serve with white rice, sautéed green collard, pieces of oranges and a spice vinaigrette
Leftovers can be into refrigerator for 5 days or, frozen into portions up to 3 months