Fogo Feijoada Recipe
½ lb. thick cut bacon cut into ½ inch pieces
½ lb. sausage of your choosing cut into ¼ inch pieces
1 lb. beef and pork trim (from tenderloin, sirloin, flap, etc.) cut into 1/2 inch cubes
1 tbsp. Canola Oil
1 ½ cups diced white onion
2 Tbsp. chopped fresh garlic
6 cups rinsed dried black beans
2 bay leaves
1 ½ tsp Tabasco
1 tbsp. Kosher salt
1 tsp. cracked black pepper
1. Place a very large pot on burner over medium heat. Add oil until it starts to smoke. Add half of the bacon, sausage and meat to the oil. Cook until bacon starts to turn golden brown.
2. Add chopped onions and garlic; cook until onions start to turn translucent.
3. Add beans, 1 gallon of water and bay leaves.
4. Cook for 2 hours until the beans turn soft, stirring often to prevent beans from sticking to pan. At 2 hours add salt, pepper and hot sauce and stir well. The beans should be soft but still al dente.
5. Sprinkle the remaining meat with 1 tablespoon of salt. Place into a 350°F degree oven and cook until the bacon turns brown, about 12-15 minutes. Remove from the oven and add to the beans. Stir well.
6. Remove Feijoada from heat. The final dish can be served immediately, or stored for one day to develop flavors even more. Reheat on burner on medium high heat before serving.
7. Serve over steamed rice with additional hot sauce, fresh orange and farofa.