Brazilian Feijoada

Brazilian Feijoada

5 Lb. Dry Black Beans 

1 Lb. Diced Bacon

2 Lb. Large Dice Onion

1 C Chopped Fresh Garlic

10 Lb. Pork Butt (1" Diced for Stew)

5 Lb. Sliced Portuguese Sausage (Linguica)

2 EA Smoked Ham Hock

1/4 C Ground Cumin

4  Bay Leaves

Kosher Salt to Taste

Black Pepper to Taste

Sort and Rinse Black Beans. Boil beans in water. 

Simmer to about half cooked, Skim any foam.

In a separate large stock pot, render bacon and cook until crisp.

Add diced onion and chopped garlic. 

Add diced pork and brown.

Season with Cumin, Bay leaves, salt and pepper (be judicious with salt, hocks and sausage have high sodium content)

Add Hocks

Add Black beans and cooking liquid

Simmer until Pork and Beans are tender.

Add Sliced sausage, heat to temp.