Ingredients
- 2 pounds dried black beans, picked through and rinsed
- 1/2 pound salt cured beef, such as carne seca or corned beef
- 2 tablespoons extra-virgin olive oil
- 1/2 pound pork belly, cut into 1-inch cubes
- 1 of each: pork foot, ear, tongue
- 2 salted pork tails
- 4 strips bacon
- 2 medium white onion, chopped
- 1 large bell pepper chopped
- 1 tablespoon The Spice King All Purpose Seasoning
- 6 garlic cloves, minced
- 1 Scotch bonnet or serrano pepper, seeded
- 3 bay leaves
- 1 pound smoked ham hocks
- 1/4 lb smoked neckbones
- 1 pound linguica or Spanish chorizo sausage, cut into 2-inch pieces
- 1 pound pork ribs, separated into individual ribs
- 1 pound lean beef stew meat cut into 2-inch cubes
- 1 pound lean pork cut in 2 inch cubes
- Hot sauce
- Garnish with fresh parsley
- 2 oranges, peeled and cut in segments
- Cooked white rice, for serving
- Fried plantains for serving
- Caipirinha for drink
FOR THE COLLARD GREENS
- Bunches collard or kale greens, about 2 pounds
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves
- 1 cup chicken broth
- 1 teaspoon or more of The Spice King All Purpose Seasoning
Directions
- Starting a day ahead, rinse dried beans and soak covered with cold water in a large bowl. In a separate bowl, soak the salt cured beef, pigtail in cool water overnight also, but change the water a couple of times.
- The next day boil beans until tender.
- Drain the carne seca, pork tails; cut up the cured beef into chunks
- Coat a large heavy pot with the oil and place over medium heat. When the oil is hot, add the salt pork, bacon, and sausage. Cook until crispy. Then add onions, garlic, pepper, The Spice King All Purpose Seasoning, and bay leaves. Cook and stir to render out the pork fat and soften the vegetables. (This will be your seasoning mixture). Set aside.
- In a large pot filled with water, add the ham hocks, pig tail, smoked neck bone, sausage, ribs, cubed beef, lean pork, pork tail, pork parts, and carne seca.
- Bring the liquid to a boil and then reduce to medium-low heat, cover, and simmer for 2 hours, stirring now and again.
- Skim any foam that rises to the surface during cooking and add more water, if necessary, to keep the ingredients covered during cooking.
- When meat is tender, allow liquid to reduce so that it slightly covers the meat.
- Dig the ham hocks out of the pot, discard the rind and fat, shred the meat, and return the ham to the pot. Add meat parts and broth to the pot of tender beans and also add the seasoning mixture. Simmer for 1 hour.
- The beans should be really tender, like they are almost bursting. Mash about 1 cup of the beans against the side of the pot to cream them out. Give the stew a good stir, taste and check for seasoning.
- Serve feijoada in large wide bowls, garnished with orange segments and accompanied by sautéed collard greens, fried plantains, Caipirinha, and white rice.
PREPARE THE COLLARD GREENS
- Cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow.
- Fill the sink with water and salt, the salt helps to remove any impurities.
- Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly.
- Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are cut.
- Bring a large pot of lightly salted water to a boil; blanch the collard greens for 3 minutes until tender but still bright green.
- Drain the greens well. And soak in ice water.
- Heat a large deep skillet over medium flame and coat with the oil.
- Add the garlic and sauté for 2 minutes to soften.
- Add the blanched greens and toss well with the oil, The Spice King All Purpose Seasoning, and garlic.
- Pour in the chicken broth and cook for 5 minutes until the greens are wilted and tender; do not to overcook.
- Serve with the feijoada.