MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Claudia's Famous Feijoada
Categories: Beans, Pork, Herbs, Chilies, Vegetables
Yield: 7 Servings
32 oz Bag dried black beans
3 sl Good bacon
1 lg Onion; peeled, diced
5 cl Garlic; peeled. diced
3 Links chorizo; sliced
3 Smoked ham hocks (do not
- skip this intgredient)
2 Bay leaves
1 bn Fresh thyme
1/2 tb Cumin
1 tb Crushed red pepper; or more
1 tb Dried Oregano
Beef or Chicken stock;
- enough to cover beans
Salt & pepper
DAY 1: Rinse beans and soak them overnight. The water
will turn black from the beans. (I don’t suggest using
canned beans - it’s not the same).
DAY 2: Set oven @ 300°F/150°C
In a dutch oven, put a couple tablespoons of oil and put
diced bacon, cook ‘til crisp.
Add onion and sweat until translucent.
Add garlic, sauté until fragrant.
Then add chorizo, sauté that for a couple minutes until
chorizo is about fully cooked.
Add bay leaves, thyme, cumin, oregano and red pepper,
sauté for a minute until fragrant.
Add the smoked hocks, sauté a couple minutes
Add beans and sauté for a minute
Pour enough stock to cover everything. Bring to boil and
put in oven to simmer for about 2 to 2 1/2 hours. (Check
on it once an hour to give the beans a stir.)
When done, take the ham hocks out and take meat off the
bones (the meat should just come off the bones). Discard
bones and stir shredded meat in with the beans. Add salt
& pepper to taste. (Whatever you do, do not add salt
until the end. If you add salt any sooner it will make
the skin in the beans tough). Serve with rice and a
green salad .
DAY 2 (OPTIONAL STEP): Take pot out and let cool.
Refrigerate overnight.
DAY 3 (OPTIONAL): Warm on stove over medium-high heat
until it comes to a simmer. And serve.
RECIPE FROM:
https://food52.com
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