Description
My version of this national Brazilian black bean stew uses a variety of smoked meats and is topped with an orange breadcrumb mixture. Serve with white rice and greens to complete this traditional meal.
Ingredients
- 1 pound dry black beans
- 2 quarts water, plus more as needed
- 3 ounces dried beef, chopped
- 1 bay leaf
- 2 smoked pork chops, cut into large chunks, bones reserved
- 4 ounces bacon, coarsely chopped
- 12 ounces linguica sausage, cut into large chunks
- 2 (4 ounce) links Italian sausage
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
- 1 tablespoon chopped Italian parsley
- 1 tablespoon olive oil
- ½ cup dry bread crumbs
- 2 tablespoons chopped Italian parsley
- 2 teaspoons grated orange zest
Instructions
- Place black beans into a large bowl
- cover with water
- and soak overnight. Drain beans.
- Place drained beans in heavy pot with 2 quarts of water. Bring to a simmer over medium-high heat. Reduce heat to low and simmer until beans are cooked but very firm
- 1 1/2 to 2 hours.
- Stir chopped dried beef into pot with beans. Add bay leaf and pork chop bones
- stir and simmer on low heat for another 2 hours.
- Cook bacon in large dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook
- stirring often
- until meats are brown
- about 10 minutes. Remove browned meat
- reserving accumulated fat in skillet. Slice Italian sausage into chunks.
- Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft
- stirring to deglaze the pan
- about 5 minutes. Season with cumin
- coriander
- cayenne pepper
- salt
- and black pepper; add 1 tablespoon chopped Italian parsley. Cook and stir until parsley has wilted
- about 2 minutes.
- Stir onion-spice mixture into pot with beans. Add cooked bacon
- linguica sausage
- Italian sausage
- and pork chop chunks. Pour in enough water so meats are just covered with liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken
- about 1 hour
- stirring occasionally. If beans begin to look dry
- add more water.
- Heat olive oil in a skillet. Add bread crumbs and cook and stir until crumbs are toasted. Stir in 2 tablespoons Italian parsley and grated orange zest.
- When beans are cooked
- ladle stew into bowls and top with the toasted crumb mixture.
Prep Time: 30 mins
Cook Time: 4 hrs 45 mins
Total Time: 13 hrs 15 mins
Servings: 6