fay-zhwa-da
This stew is a true mixing of cultures. The basic bean stew was introduced by the Africans, the Portuguese added the sausage and the Indians added the farofa. The result was a heavy dish which lasted a long time and gave the slaves the energy they needed. It is now considered the national dish of Brazil.
8 cups dried black beans
2 pounds boneless ham, cubed
2 pounds sweet sausage
2 pounds smoked sausage
2 bay leaves
1 large onion
2 cloves garlic
3 tablespoons olive oil
4 oranges peeled and broken into slices
1. The night before, soak the beans in a large bowl with water to cover at least 3-4 inches. The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches. Bring the beans to a boil in medium heat.
2. Meanwhile, cut the sausage into 1-inch pieces. Add the sausage, ham and bay leaves to the beans. Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours) , stirring from time to time, adding water as necessary to keep beans covered. Keep an eye on the beans so they don't burn at the bottom!
3. Chop the onion and garlic. Heat the olive oil in a cast iron skillet or wok over medium heat. Add the onion and garlic and cook until golden brown. Add two ladlefuls of beans and mash them. Put this back into the pot. It will thicken and season the beans.
4. Continue to simmer gently for at least another hour, adding water as necessary. A good feijoada should have a creamy consistency when done. Remove the bay leaves. Some people take the meats out at this point and serve them separately on a platter. I like to leave them in with the beans, it keeps them hot.
5. To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top. Arrange oranges and couve around the sides. Sprinkle the beans with farofa and add a spoonful of hot sauce to the side.
