Portuguese Feijoada

Name: Portuguese Feijoada
Ingredients: 2 tablespoons vegetables or 2 tablespoons olive oil; 2 large onions, chopped; 5 garlic cloves, crushed; 4 slices bacon, chopped; 2 lbs dried black beans, soaked overnight and drained; 1 lb salt pork, cut into 1/2-inch cubes, boiled for 5 minutes and drained; 2 lbs linguica sausage, cut crosswise into 1/2-inch slices; 1 lb smoked lean ham hock, fat scored; 1 lb corned beef, cut into 2-inch cubes; 1 orange, washed very well and quartered; 2 bay leaves; 1/2 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 2 quarts water, plus more as needed

14 ingredients

2 steps

Ingredients

2 tablespoons vegetables or 2 tablespoons olive oil
2 large onions, chopped
5 garlic cloves, crushed
4 slices bacon, chopped
2 lbs dried black beans, soaked overnight and drained
1 lb salt pork, cut into 1/2-inch cubes, boiled for 5 minutes and drained
2 lbs linguica sausage, cut crosswise into 1/2-inch slices
1 lb smoked lean ham hock, fat scored
1 lb corned beef, cut into 2-inch cubes
1 orange, washed very well and quartered
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 quarts water, plus more as needed

Directions

1

In a large, heavy, deep pot, heat the oil over medium-high heat. When hot, add the onions, garlic and bacon and cook, stirring, until lightly browned, 4 to 6 minutes. Add the beans, salt pork, Linguica, ham hocks, corned beef, orange, bay leaves, salt, crushed red pepper and water. Bring to a boil, skim any froth that comes to the surface, cover and reduce the heat to a simmer. Cook, stirring occasionally, until the beans are very tender, about 2 hours.
2

Remove from the heat and discard the bay leaves and orange quarters. Serve with Portuguese rice, Vinaigrette Sauce and Sauteed Collard Greens.