Black beans with pork
10 servings
90 minutes
This dish is the basis of the Brazilian <a href="http://eda.ru/recipe44580/fejzhoada">feijoada</a>. As a minimum, a few slices of bacon are enough for the beans to soak up the flavor, but ideally, the more types of pork - smoked, salted or raw - the better, richer and more interesting.
1
Soak black beans in water overnight. Drain the unabsorbed water and dry in a colander.
- Black beans: 500 g
2
Cut the bacon into thin strips and throw it into a deep, well-heated skillet. You can optionally moisten the bottom of the skillet with vegetable oil, but it's not necessary. Fry the bacon for three to five minutes until it bronzes but doesn't turn to charcoal. Now add the pre-diced pork shoulder to the bacon and fry until it is covered with a caramel crust.
- Bacon: 100 g
- Pork shoulder: 500 g
3
Then add chopped smoked sausages of random size (even very large pieces), brisket, and knuckle (the knuckle can be placed whole, but can also be cut into pieces, removing the bone) and brown for eight to ten minutes.
- Hunter's sausages (kabanosy): 400 g
- Smoked pork belly: 400 g
- Smoked pork knuckle: 1 kg
4
Add beans, crushed garlic, bay leaves, and pour in water to cover all the contents of the saucepan. Bring to a boil. Reduce heat to low and simmer with a loosely covered lid until the beans are tender—about one hour.
- Black beans: 500 g
- Garlic: 8 cloves
- Bay leaf: 2 pieces
5
Add salt, cayenne, and black ground pepper, and cook for another ten to fifteen minutes. Remove from heat. Keep warm until ready to serve.
- Cayenne pepper: pinch
- Salt: to taste
- Ground black pepper: to taste