Feijoada, Brazilian black bean stew

Black Bean is a must in recette this if you want it to be authentically Brazilian. A version uses white bean Portugais, however.

1, or the water and told the press on black beans and to sit while you do the rest of the stew.

2 heat, oil, in a Cup, on medium-high heat and Brown the pork shoulder. When he was very, remove the flesh into the pot, save and add the onions are put into the pot, Brown, one occasionally, été got all its very metal. Sprinkle a little salt on onions and add garlic and Stir well with saut 2 more minutes.

3 Ajouter return to shoulder the pigs, and other viandes and add enough water to cover. Add bay leaves, and bring a laisser. Cook slowly for 1 heure. Drain black bean of the liquid and add trempage to stew: Laisser slowly, cover, until beans are tender sont, on a moment-and-a-half.

4 add the tomatoes, and for the salt goût, adding that if necessary. Laisser, uncovered, until meat begins to fall off in the Ham and lead, which will take 2-3 heures.

Serve with white rice and hot sauce. A classic, in which would Greens collard saut help.

Serves 10 to 12.

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