Feijoada

AT A GLANCE

  • Serves 6 - 8 people

  • 500 gm dried black turtle beans (see note)
  • 100 gm salted beef, such as plain beef jerky, thinly sliced
  • 4 small pig’s ears (see note)
  • 4 small pig’s trotters, split (see note)
  • 100 ml (¼ cup) olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 100 gm smoked pork, such as smoked ribs, separated, bacon, or smoked ham hock, diced
  • 1 dried sausage (100gm), such as dried chorizo, sliced
  • 2 dried bay leaves
  • 1 cup coarsely chopped flat-leaf parsley
  • 1 large bunch kale, stems removed, thinly sliced
  • Steamed white rice, orange segments, pork scratchings (see note) and farofa (optional; see note at left), to serve
  •  
  • Tomato Salsa
  • 2 ripe tomatoes, diced
  • ½-1 red birdseye chilli, finely chopped
  • 1 golden shallot, finely chopped
  • 2-3 spring onions, thinly sliced
  • Juice of 2 lemons
  • 80 ml (1/3 cup) mild flavoured olive oil
  • Pinch of caster sugar
01   Pick out any discoloured beans, then soak beans in plenty of cold water overnight (discard any that float to the surface).
02   Soak the salted beef in cold water in the refrigerator at least 6 hours ahead (12 if possible) of cooking, changing the water every few hours at least 3 times.
03   Poach pig’s ears and trotters in a large saucepan of simmering water until tender but not falling off the bone (1-1½ hours; don’t overcook the cuts – they’ll finish cooking with the beans later).
04   Meanwhile, simmer the beans in a large saucepan of fresh unsalted water until tender (around 1 hour). Drain, reserving cooking liquid.
05   Heat 60ml olive oil in a frying pan over medium heat, add onions and garlic and sauté until soft and translucent (6-8 minutes).
06   Combine cooked beans and 1.4 litres cooking liquid (reserve remaining to top up if necessary) in a large casserole or saucepan, add cooked and smoked meats, sausage, drained salted beef and bay leaves, and simmer gently, topping up with reserved cooking water if necessary to keep meat and beans covered, until beans start to break down and the collagen in the meat thickens the stew (1-1½ hours). Remove pig’s ears and trotters and, when cool enough to handle, remove their meat, coarsely chop it and return it to pot and add parsley.
07   For tomato salsa, combine ingredients in a bowl and season to taste.
08   Sauté kale in remaining olive oil in a frying pan over high heat until just wilted (2-3 minutes). Serve stew with sautéed kale, steamed rice, orange segments, pork scratchings, and the tomato salsa.
NoteBlack turtle beans are available from Asian supermarkets and online at Monterey Mexican Foods (montereyfoods.com.au). Pig’s ears and trotters may need to be ordered ahead from a butcher; ask your butcher to split the trotters for you. Pork scratchings are available from Asian supermarkets.

Topics:

MAIN, RECIPE, LEMON, CHILLIES, BRAZILIAN, BEEF, TOMATOES, WINTER, SAUSAGES, KALE, PORK

Recipe:

ALBERTO LANDGRAF

Photography:

ROB SHAW

Styling:

RHIANNE CONTRERAS

FEATURED IN

Jul 2016

Jul 2016

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