Feijoada - Brazilian Black Bean Stew - Episode 2 - One Take Clips

Cooking videos by Flavia Burrell done in one take clips.

Feijoada Recipe
(Brazilian Black Beans Stew)

Ingredients:
4 cups or 32 oz. of dry black beans (sorted and soaked overnight)
2 lbs. of pork butt round (cut in bite sizes)
1 package of boneless pork ribs (cut in bite size, remove residual bones)
1 package of Polska Kielbasa sausages (sliced)
1 package of smoked pork hocks (score the skin all the way through)
1 large red onion (diced)
1 garlic head (minced)
Salt, black pepper and spicy hot pepper to taste
Olive oil

**Important - Sort the dry black beans and soak them overnight. During the overnight soaking add water to the beans as needed as they will soak up all the water.

Coat the bottom of a large deep pot with olive oil, in medium-high heat brown the diced red onions for 5 minutes. Then add the minced garlic for 3 – 5 more minutes. Add all the meat and mix it well and cook until the meat is browned. Add the soaked black beans and mix it. Add the salt, black pepper and spicy hot pepper to taste. Add water until the whole mixture is completely covered with water. Bring it to a boil and reduce it to low heat. Cover it and let it cook for 4 hours until the meat is tender, and it produces a thick broth. (add water to the pot as needed)
Optional – garnish with cilantro and green onions

Serve with white rice, cooked collard greens, tomato vinaigrette and sliced oranges.
**Feijoada freezes well. Freeze the leftovers for another meal in the future.

Gluten free, high in protein, definitely not fat free.