Feijoada Bean Stew Some areas of Portugal include (about 1/2  pound each) pig’s snout and ears in this stew.

Keep in mind, this dish takes time.  If you would like a quick and shortened version of Feijoada, check out page 149, in my book.  The Brasilian version is a bit different, using black beans, beef jerky and manioca flour and served with rice . 

 2          pounds dried red or white kidney beans, rinsed

½         pound chunk fresh smoked ham 

1          pound linguiça sausage

½         pound salpicão sausage

1          pig’s knuckle

¼         cup olive oil

1          large onion, chopped

½         cup freshly chopped parsley1

          bay leaf

2          cloves garlic or to taste, coarsely chopped

½         teaspoon ground white pepper or to taste

Generous pinch crushed dried chili pepper or to taste

1          tablespoon sweet  paprika

Coarse salt  to taste if needed

Day ahead:

1.  Soak beans overnight in a bowl of coldwater, enough to cover by 2 inches.

2. Place the meats in a separate bowl and cover with water.  Keep both bowl in the refrigerator.

Next Day:

1.  Drain the beans, rinse and place in a large pot with enough water to cover by 1- inch..  Cover and bring the contents to a boil over medium-high heat.  Once it starts to boil, reduce the heat to medium-low and simmer for about 45 to 55 minutes. 

2.  While the beans are cooking, Transfer the meat into a separate large pot and cover with water.  Bring the meat to a boil as well and then reduce the heat to medium-low and simmer until the meats are done, about 45 minutes.  As the meats become tender, remove them from the pot and cut into slices  or chunks and set aside.

3.  In a skillet, heat the oil until it is hot but not smoking. Toss in the onions and sauté them until they are lightly golden.  Add the remaining spices and aromatic herbs, stirring to blend well. When the beans are fork tender, mash about a cup and stir in the onion sauce followed by the sliced meat.  Stir well, heating the meats through. Serve with cooked rice.