TLC Cooking "Feijoada Completa"

Feijoada Completa

Feijoada Completa

YIELD Makes 10 to 12 servings
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Brazil's national dish is perfect for a large casual gathering of friends.

INGREDIENTS

1‑1/2	pounds (3 cups) dried black beans
1	corned beef (3 to 4 pounds)
2	pounds pork spareribs or country-style ribs
1/4	-pound piece Canadian bacon or 1 meaty ham hock
4	quarts water
Chili-Lemon Sauce (recipe)
1‑1/2	pounds smoked link sausage, such as Polish or andouille
1‑1/2	pounds fresh link sausage, such as bratwurst or breakfast links
2	medium onions, chopped
6	cloves garlic, minced
2	jalapeño peppers,* seeded and chopped
2	tablespoons vegetable oil
Steamed Kale (recipe)
1	large ripe tomato, chopped
2	tablespoons chopped fresh parsley
6	to 8 cups hot cooked rice
Orange slices for garnish

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Rinse beans thoroughly in colander under cold running water, picking out any debris or blemished beans. Combine beans, corned beef, spareribs, Canadian bacon and water in 12- to 14-quart stockpot.
Bring bean mixture to a boil over high heat. Reduce heat to medium-low; cover and simmer 2 to 3 hours or until beans and meat are very tender.
Meanwhile, prepare Chili-Lemon Sauce.
Add sausages to bean mixture; cook about 15 minutes or until heated through. Remove corned beef, spareribs, Canadian bacon and sausages to cutting board. Slice corned beef; place in center of large serving platter. Cut remaining meat into cubes and arrange around corned beef. Cover meat and keep warm in 200°F oven.
Drain liquid from beans, reserving 1 cup liquid. Combine onions, garlic, chilies and oil in large skillet. Cook over medium-high heat 5 to 10 minutes or until onions are tender. Remove from heat. Place 2 cups beans in onion mixture. Mash with potato masher or fork. Add remaining beans and reserved 1 cup liquid. Simmer 10 to 15 minutes.
Prepare Steamed Kale. Transfer beans to large serving bowl. Sprinkle with tomato and parsley. Serve with Chili-Lemon Sauce, Steamed Kale and rice. Garnish, if desired.

This recipe appears in: Latin American