Greetings,

The 2016 Summer Olympics is here. To celebrate, I decided to share my take of Brazil’s national dish, Feijoada.

Authentically, this dish is a black bean dish cooked with pork odds and ends.

In my version, I decided to slow cook this dish.

Serves 4

1 cup black beans, rinsed and picked over

½ to one pound of pork*

Water

*Pork can be, but not limited to:

•     Pork butt or shoulder, trimmed of fat, cut into cubes
•     Smoked pork sausage, chopped (Linguiça is the traditional sausage used in this dish.
•     Bacon
•     Ham hocks, and
•     Other pork odds and ends.

A combination of the above meats can be used or just one type. I only used one pound of  chorizo.

Seasonings:

2 tablespoons of minced garlic

3 green onions, including tops, chopped

1 large yellow onion, chopped

1 bay leaf

¾ tablespoon dried oregano, crushed

Salt and ground pepper

 

Chopped fresh cilantro or parsley

 

Directions

Soak the beans overnight in water to cover by several inches. Drain.

Add ingredients to slow cooker. Add enough water to cover beans by a couple of inches.

Cook low for 8 to 10 hours or cook high for 4 to 5 hours.

Add salt and ground pepper for taste.

 

Serve with white rice. Sprinkle with chopped cilantro or parsley before serving.

 

Enjoy.

Keep Smiling,

Namkia