Ingredients
4 pounds black beans
1 pound bacon
1 ring kielbasa sausage
1 package pork chops or pork ribs (any size package, depending on personal preference)
1 ham bone (left over from a holiday meal, for example. Alternately, Heavenly Ham stores sell them for $6.)
1-2 onions
garlic
salt
Preparation
Empty the dry beans on a table and go through them, looking for rocks, dirt, sticks, or other junk. Throw that stuff out and toss the clean beans in a slow cooker with water overnight.
Fry the bacon and keep the grease. Cook the pork chops. Chop the sausage into slices. Cut most the meat off the ham bone.
When the beans are cooked and the meats are ready, mix it all together--including the bacon grease--in a very large pot with the onions (chopped), garlic (chopped/mashed/minced/whatever) and salt.
Sides/Accompaniment
- Cook a bag of white rice to your preference. I'm pretty sure my family uses salt, garlic, onions and/or olive oil in everything, so you're welcome to add some of that.
- Chop some collard greens and cook them with butter and salt. You can use garlic here too.
- Peel oranges, making sure to remove nearly all the white part as possible, then chop them. These do not require garlic.
- Buy or make your own farinha de mandioca (colloquially called farofa). This is a little nicer if you heat it gently in a cast-iron skillet, but it's fine when used cold as well.
Serving
Plop some rice down on your plate. With a ladle, scoop the feijoada on top of the rice. Drop a few hunks of orange into that, and toss some collard greens on your plate too. Sprinkle farofa on top of the rice and feijoada, though feel free to sprinkle it on everything else too. And by "sprinkle" I mean "pour copious amounts of."
Yes, you eat the oranges together with the rice and beans and meat. Mixing your foods is encouraged, and if you get excited, go ahead and add more farofa as you eat. You know you want to.
