Feijoada Completa (Brazilian Black Bean Stew) - Brazil

[nverland]

Feijoada Completa (Brazilian Black Bean Stew) - Brazil

2 Tbs (30 ml) vegetable oil
1 large onion, chopped
4 - 6 cloves garlic, finely chopped
10 cups (2.5 L) water
4 cups (1 L) black beans, soaked overnight and drained
2 lbs (900 g) linguica (Portuguese sausage) or Italian sausage
2 lbs (900 g) corned beef, cut into 2-inch (5 cm) cubes
1 lb (450 g) salt pork, cut into 1-inch (2 cm) cubes
1 lb (450 g) smoked ham hocks
4 bay (laurel) leaves
1 orange, cut into quarters
Salt and freshly ground pepper to taste

For garnish:
4 - 6 oranges, peeled and sliced
Farofa (recipe below)

Heat the oil in a large, heavy pot over moderate heat and saute
the onion and garlic until lightly browned. Add the remaining
ingredients and bring to a boil. Reduce the heat and simmer
covered for 2 hours, or until the beans are tender. Stir
occasionally and add more water if necessary. Serve with white
rice, sliced oranges, and farofa (see below). Serves 8 to 12.

Farofa is an essential component of a proper feijoada. It can be
served alongside the main dish, as you would serve rice, or it
can be sprinkled over the feijoada by the diners.

Farofa

2 Tbs (30 ml) butter
1 small onion, chopped
2 eggs, beaten
2 cups (500 ml) tapioca flour*
2 Tbs (30 ml) chopped Italian parsley
Salt and freshly ground pepper to taste

* Also known as cassava flour or manioc flour, it is available
in Latin American and Asian specialty shops and health food
stores, and from Amazon.com.