São Paulo Hickory Feijoada
Introduction
Feijoada, an iconic Brazilian dish, is a hearty stew made primarily with black beans and a variety of salted and smoked pork and beef products. The dish is typically served with rice, collard greens, and orange slices. It holds a special place in the cultural fabric of Brazil and is widely enjoyed across the country, with regional variations adding unique touches. The São Paulo Hickory Feijoada incorporates the flavors of smoked hickory to bring a distinct twist to this beloved classic.
History
The origins of feijoada trace back to the Brazilian colonial period. It is believed to have been influenced by Portuguese settlers, who had their own tradition of bean and meat stews. Over time, enslaved Africans introduced their own ingredients and cooking methods, evolving the recipe into what is now considered Brazil's national dish. Today, feijoada is enjoyed by all social classes and is a favorite for social gatherings and celebrations.
Ingredients
To make the São Paulo Hickory Feijoada, you will need the following ingredients:
- Black beans - 2 cups
- Hickory smoked bacon - 200g
- Pork shoulder - 500g
- Pork ribs - 300g
- Linguiça (Brazilian sausage) - 200g
- Onion - 1 large, finely chopped
- Garlic cloves - 4, minced
- Bay leaves - 3
- Dried oregano - 1 teaspoon
- Salt and black pepper to taste
- Olive oil - 2 tablespoons
- Water - 8 cups
Preparation
Cooking the Black Beans
1. Rinse the black beans thoroughly under running water. Soak them in a large bowl of water overnight, or for at least 8 hours.
2. Drain and rinse the soaked beans. Transfer them to a large pot and add 8 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer for about 1.5 hours or until tender.
Cooking the Meats
1. Heat the olive oil in a large skillet over medium-high heat. Add the pork shoulder pieces and pork ribs, browning them on all sides. Transfer the browned meat to the pot with the beans.
2. In the same skillet, add the hickory smoked bacon and cook until crispy. Remove from the skillet and set aside.
3. Use the rendered fat to sauté the onion and garlic until fragrant and translucent. Add this mixture to the pot with the beans.
4. Slice the linguiça and add it to the pot along with the bay leaves and dried oregano.
Complete Cooking Process
1. Allow the feijoada to simmer gently for approximately 2 hours, stirring occasionally and checking the water level. Add more water if necessary to maintain a stew-like consistency.
2. Season with salt and black pepper to taste in the last half-hour of cooking.
3. Once all the meats are tender and the flavors have melded together, remove the bay leaves before serving.
Serving Suggestions
- Serve the feijoada hot, accompanied by white rice.
- Prepare a side of sautéed collard greens.
- Include orange slices on the plate to cut through the richness of the stew.
- A classic caipirinha cocktail makes an excellent beverage pairing.
Set the table with a variety of condiments, like hot sauce and farofa (toasted cassava flour), to enhance the dining experience.