Feijoada Completa
By: Leah Rodrigues
Published: Friday, February 12, 2010 - 1:37am

Ingredients




1 pound Chorizo
1 pound Smoked pork shoulder
1 pound Lean bacon, in one piece rind removed
4 ounces Smoked tongue (optional)
1/2 pound Carne seca
2 tablespoons Olive oil
2 mediums Onions finely chopped
2 lrgs Garlic cloves minced
3 Bay leaves
3 Parsley sprigs
2 Thyme sprigs
1 Pig's trotter blanched, scraped if necessary
1 pound Pork shoulder
1 pound Lean beef chuck in one piece
Salt and Pepper to taste
Freshly-ground black pepper
Water to cover
4 cups Black beans soaked overnight, and drained
Greens Mineiran Style 
Cooked white rice
5 Oranges peeled, segmented, and cut 1/2" chunks

Preparation

1 Soak the smoked and salted meats in a large pan overnight. The next morning, drain, rinse, and soak again until ready to cook. In a large heavy stock pot, heat the oil over medium-low heat. Add the onions and cook, stirring occasionally, for 8 to 10 minutes, or until they are softened and translucent. Add the garlic and cook for 3 minutes more, until the aroma is released. 2 Tie the bay leaves, parsley, and thyme together to make a bouquet garni, and add it to the pan, along with the dried soaked meats, fresh meats, and the water. Bring slowly to a boil over medium heat, then reduce the heat and skim the fats and scum from the top. Cook for 1 hour, then add the beans, return to a simmer, and again skim any scum from the top. Simmer for another hour. 3 As each piece of meat becomes fork tender, remove it, starting with the beef chuck and finishing with the salted meats. Place the cooked meats on a platter, cover with aluminum foil, and keep warm in a low oven. Remove all the meat and skin from the pigs trotter and dice it. Discard the bone and add the meat to the beans. Cut the carne seca into 1/2-inch dice and also return it to the beans. Continue cooking the beans for 20 minutes more, or until tender. 4 Remove any fat or gristle from the remaining cuts of meat, then cube or slice it into bite-sized pieces. Arrange the sliced chorizo, pork shoulder, bacon, fresh pork, and beef on one side of a large heated platter and place the beans on the other side (if using the smoked tongue, traditionally it should be placed in the center of the platter). 5 Serve hot, accompanied by Greens Mineiran Style, cooked white rice, orange segments, 6 This recipe yields 8 to 10 servings.