Texas de Brazil’s Feijoada


Main dish

Texas de Brazil’s Feijoada

2 pounds dried black beans

1/2 pound smoked bacon, chopped

2 tablespoons vegetable oil

1 pound Spanish-style chorizo sausage, cut into 1-inch slices

1 pound beef sirloin, cut into 1-inch cubes

1/2 small yellow onion, diced

4 garlic cloves, smashed

2 bay leaves

2 small malagueta or other hot chiles (optional)

Salt to taste

Rinse the beans well and soak in water to cover plus 1 inch for about 2 hours. Water should be almost completely absorbed.

In a large, heavy-bottom pan over medium-high heat, sauté the bacon with the oil briefly. Add the chorizo and beef and sauté until nicely browned. Add the onion and garlic and cook about 2 more minutes

Add the beans and any left water from the soaking plus the bay leaves and chiles. Add enough water to cover by an inch. Bring to a boil, reduce to a simmer and cook 1 hour or until the beans are soft and the sauce thickens and is a chocolate color. You may need to add more water; the feijoada shouldn’t be a thick paste, but should be be creamy. Add salt to taste. Makes 16 servings.

Source: Adapted by Linda Cicero from Texas de Brazil.

Per serving: 455 calories (41 percent from fat), 20.5 g fat (6.9 g saturated, 9 g monounsaturated), 57 mg cholesterol, 30.5 g protein, 37 g carbohydrate, 8.8 g fiber, 696 mg sodium.

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