Recipe - Feijoada

2 pound Black beans
1 One half pound Salted pork loin
1 pound Salted pork ribs
1 Salted pig's foot; scrubbed,
scrubbed and scrubbed, and
then scalded in boiling
water, split in half ( may
be omitted, but i suggest
you don't)
One half pound Fresh lard or non smoked
bacon
One fourth pound Smoked bacon
2 pound Sausage( kielbasa is great)
1 pound Portuguese sausage chorizo (
i used to find it at lucky.
in san Francisco)
One half pound Beef jerk
2 pound Pork loin
3 Bay leaves
3 Onions; chopped
4 Cloves garlic
One half cup Chopped parsley
One half cup Green onions
Black pepper
Chili pepper

1. Soak beans and salted meats separately ( except sausages) overnight,
changing the meats water 3 times.

2. Discard the water from the beans, place beans in a stockpot and add
water to cover the beans( plenty of water). Bring to a boil and add bacon,
bay , foot and Portuguese sausage.

3. Wash meats , cut them in large cubes and cook them in a separate
saucepan.

4. As the beans start drying, add the liquid from the meats and fresh water
to the stockpot( this is a way to keep the feijoada from getting too salty,
as you can control the salt.

5. Check the salt and add the meats to the pot.If you see it's getting too
salty, don't add any more meat.

6. Cook at least 1 hour after meats have been added.

7. When beans are soft ( You can check by crushing a few grains with a
fork), remove from heat, let cool and chill over night in a nonmetal
container.

8. Bring everything back to the stockpot and simmer over very low heat.

9. Meanwhile, cook onions and garlic in oil until they begin to change
color.Add black pepper.

10. Place onions, 1 cup cooked bean grains ,parsley and spring onions in a
blender or food processor and process to a paste. Return this paste to the
pot and stir to thicken.

11. Meanwhile broil kielbasa.

12. Roast the loin.

13. Remove meats to a serving dish.

14. Serve beans in a tureen.

15. Serve sausages separately

Serve the feijoada with kale, slices of orange( peeled), rice, pepper
sauce,the meats and sausages separately, and farofa. Note: Sometimes I
squeeze 1 orange in the stockpot with the feijoada just before serving.
Enjoy! Miriam Rio de Janeiro, Brazil

Recipe by: Miriam Podcameni Posvolsky Posted to KitMailbox Digest by Leon &
Miriam Posvolsky miriamp@pobox.com on Sep 01, 1997