Feijoada

Tradition states that the dish should have pigs ears trotters and a tail in it. I have tried both and I tend to agree, however not everyone wants that so I‘ve put together a less challenging version The following recipe is an easy-to-do version of  "Feijoada" made only with pork tenderloin, good quality bacon and sausages.

INGREDIENTS
1 lb of varied pork sausages (prefer smoked sausages) sliced at an angle / /
1 lb of pork tenderloin cubed 1” pieces
6 slices of bacon full back rashers cut into 1/3rds
2 cans of black beans (15.5Oz each) drained well. Use dried and cook them yourself again this is better as you get the liquor as stock.
2-3 tablespoons vegetable oil
4 cloves of garlic,
2 medium onions chopped
3 bay leaves (bay leaves give a special taste to feijoada)

PREPARE
Add black beans to a medium-sized pot with 2 tbs oil, salt, garlic, chopped onions and about 6 bay leaves. As the mixture softens add a little bean stock if you have made from scratch or a couple of splashes of wine (no more). Cook for about 5 minutes in med heat then add water to just cover cook for a further 10 minutes and set aside.

In a separate pan-fry the cubes of pork tenderloin and slices of bacon with salt, garlic. Add the sausage pieces to the bean mixture and warm through gently. When the sausage is heated, add all of the pork/bacon mixture to the pan with the black beans and stir over a low to medium-heat.

Simmer on a very low heat for a further 10-15 minutes to allow the flavours to blend.

Hint: to make the feijoada creamy, liquefy 1/2 cup of black beans in the blender and return to the feijoada just prior to serving. Serve either with steamed rice, or with really crusty bread. I usually offer pepper sauce at the table rather than assume. I have also used smoked belly pork which although very tasty tends to make the dish too cassoulet like.

By Phil Hitchings - the Grand Prix Gourmet

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