Brazil's National Stew
Soak black beans overnight in water. You can also buy canned black beans, but the stew will taste fresher if you prepare the beans yourself. Rinse the beans and set aside.
Take a large pot and heat over a high flame. Drizzle olive oil and let sit for two minutes. Once it begins to smoke, brown pork shoulder for about 3 minutes on each side. Once browned, remove the meat from the pot. Next, add onions, garlic, salt, and stir well until brown. Place the pork shoulder back in the pot. If you are going to use any more pork parts (pig ears, bacon, salted pork fatback, etc.), add to the pot as well at this time. Add in bay leaves and water to cover everything in the pot. Cover and simmer for at least 1.5 hours.
After 1.5 hours, add the black beans to the pot. Keep covered for another hour and simmer on low heat.
After the hour is up, place the tomatoes and sausage into the pot. Continue to simmer again, this time uncovered, for another 4 hours or until the meat becomes very tender. Serve feijoada with white rice and a side of cabbage, farofa, or collard greens.
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