after soaking the beans overnight, about 30 minutes
120 minutes minutes
- 1 lb. dry black beans
- 3 Tablespoons Ultra Premium Cobrancosa Extra Virgin Olive Oil
- 1 lb. pork shoulder, left whole and shredded or cut in cubes at the end of cooking.
- 2 large onions, sliced
- 5 cloves garlic, minced
- 1/2 lb. fresh Italian or other spicy sausage, casings removed and crumbled
- 1/2 lb. smoked sausage, such as linguiça or kielbasa, sliced
- 1/2 lb. thick sliced bacon, cut into small pieces
- 1 smoked ham hock
- 4 bay leaves
- 2 beef bouillon cubes
- 1/2 teaspoon black pepper
- Salt to taste
- Hot sauce, according to heat preference
- Orange, washed and cut into slices
- Soak the beans in a large bowl of water overnight.
- In a large Dutch oven, heat Ultra Premium Cobrancosa Extra Virgin Olive Oil over medium-high heat and brown the pork shoulder until caramelized on both sides. Remove the pork and set aside. In the same pan, add the bacon and cook until slightly crispy. Add the onions, stir to combine, and cook the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the crumbled spicy and smoked sausages and cook until the spicy sausage is no longer pink.
- Return the pork roast to the pot along with the smoked ham hock. Drain, rinse, and add the black beans to the pot. Add the bay leaves, black pepper, and beef bouillon cubes. Cover the contents of the pot with water until the meat is just barely covered (about 2 quarts). Bring it to a boil, reduce the heat to low, cover and let cook for 2 hours or until the beans are soft. About 1-1/2 hours into the cooking time, if using whole pork roast, remove it, shred it, and return it to the pot. If the feijoada is too watery, uncover the pot and continue to cook for another 20 minutes or so to allow some of the liquid to evaporate. Add more salt to taste, if needed. Add some hot sauce, according to your heat preference. Discard the bay leaves.
- Serve with rice and orange slices.
- Bom Proveito!