Feijoada

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the beans in a large bowl of water overnight

Step 2

In a large dutch oven, heat the oil over medium-high heat and brown the pork shoulder until caramelized on each side.

Step 3

Remove the pork and set aside

Step 4

Try pouring out the liquid after cooking the pork, so that the bacon can be crispy

Step 5

In the same pan add the bacon and cook until slightly crispy

Step 6

Add the onions, stir to combine and cook until onions are soft and translucent, about 5 minutes

Step 7

Add the garlic and cook for another minute

Step 8

Add the crumbled spicy and smoked sausage and cook until the spicy sausage is not longer pink

Step 9

Return the pork roast to the pot.

Step 10

Drain, rinse and add the black beans to the pot

Step 11

Add the bay leaves, black pepper, and bouillon cubes

Step 12

Cover the contents of the pot with water until the meat is just barely covered (about 2 quarts)

Step 13

Add ~1 tsp of salt depending on the salt content of the meat

Step 14

Bring to a boil, reduce heat to low , cover and let cook for 2 hours or until beans are soft

Step 15

About 1.5 hours into the cooking time, if using whole pork roast, remove it, shred it, and return it to the pot.

Step 16

if the feijoada is too liquidy, uncover the pot and continue to cook for another 20 minutes or so to allow some of the liquid to evaporate

Step 17

Add more salt to taste, if needed

Step 18

Add some hot sauce like Tobasco, according to heat preference

Step 19

Discard the bay leaves

Step 20

Serve with rice