Feijoada

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Feijoada

1lb black beans
1lb chorizo, pepperoni, or mexicana salami
1/2lb rindless bacon or Canadian bacon
1/2lb smoked pork or beef ribs or marianted ribs
1lb beef cubes
3 large onions, cut in half
4 garlic cloves, cut finely
2 tabs olive or vegetable oil
1 tab vinegar
salt to taste
black pepper

Cook beans (soaked if desired) same day in separate pot while first water of meat is coming to boil. Place meats in deep pan with plenty of water and bring to a boil. Change water and bring to a new boil, repeating the procedure one time. May take 2 hours to cook everything. Drain meat, pour beans and water into pot, add onions and garlic. Boil, add 2 teas. salt and Bamix some. Add 1 cup brown rice boil for 1/2 hour before Bamix. No seasoning required.

This is a lovely recipe.

Adapted from www.brazilbrazil.com
Sorry I didn't take better notes!

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I have had this soup 3 times, with three different recipes. The second one was my favourite, but the one we had last night is more like a stew and the kids enjoyed it the best. They didn't eat the first two very well. I just love this dish, there is just something about it that I like.

When I find my second recipe I will post a link.

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Here it is:

Black Bean Soup

Top black bean soup with lemon and hard cooked egg slices.

INGREDIENTS:

* 3 cups dried black beans
* 1 ham bone or large ham hock
* 3 quarts water
* 2 ounces salt pork, diced or 2 to 3 slices diced bacon
* 1 large clove garlic, minced
* 1 bay leaf
* 1/8 teaspoon ground thyme
* 2 cups chopped onion
* 1 medium carrot, diced
* salt and pepper
* sherry
* lemon slices
* hard cooked egg, sliced

PREPARATION:
Soak black beans and ham bone in 3 quarts of water overnight in the refrigerator. Transfer beans and liquid to large kettle of Dutch oven. Add salt pork or bacon, garlic, bay leaf and thyme. Bring black beans to a boil, reduce heat, and simmer for 2 hours.

Add chopped onions and diced carrot; simmer 1 hour longer. Remove and discard bay leaf and ham bone. In small batches, process or blend black bean soup mixture until smooth. Return to pot; heat. Add salt and pepper and a little sherry to taste. Serve black bean soup garnished with lemon and egg slices.
Makes 2 quarts of black bean soup.

From: southernfood.about.com/od/blackbeans/r/bl30116j.htm

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For the pronouciation click here:

www.wisebread.com/when-good-food-goes-bad-part-iv-black-beans