FEIJOADA â€“ BRAZILIAN BLACK BEANS From TASTES OF BRAZIL Sat June 2, 2007
1# black beans, dried
1# salted beef (beef jerky)
8 TBS EVOO
2 onions, minced
6 cloves garlic, minced
1# pork ribs
1 TBS black pepper
5 bay leaves
Method: Cover/soak the beans in cold water overnight; soak the salted beef covered in water overnight as well. Drain the beans and put them into a large saucepan of cold water. Bring to the boil over medium heat and then simmer for 30 minutes until tender.
Rinse the soaked beef well; add to the beans and cook for 90 minutes at 200 degrees F; heat a large saucepan over medium high heat; add the oil, onions and garlic and cook until softened; add the ribs, pepper and bay leaves; pour in the cooked beans and rehydrated meat and top up with water; place back in the oven for about 5 hours, until the meat falls off the bone. Remove bones and stir meat into beans. Serve.
Chef’s note: Serve the Feijoada with white or brown rice, sautÃ©ed greens, and a salad of butter lettuce, red onions and orange slices.