Brazilian · serves 8 · about 180 minutes
Brazil's national dish: a deep, smoky black-bean stew loaded with pork, simmered low and slow and served with rice, farofa, collard greens, and orange. A Saturday that takes all afternoon.
Ingredients
- 3 Iberia Black Beans W/S 15 oz
- 1 lb pork shoulder, cubed
- 8 oz smoked sausage, sliced
- 6 oz bacon, chopped
- 1 onion, diced
- 5 cloves garlic
- 2 bay leaves
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- to serve rice, orange slices, collards
Method
- Brown the bacon, pork, and sausage in Iberia Olive Oil in batches; set aside.
- In the same pot, soften the onion and garlic.
- Return the meats, add the Iberia Black Beans with their liquid, bay leaves, and water to cover.
- Simmer gently 2 to 2.5 hours, stirring now and then, until the meat is tender and the broth is thick and dark.
- Mash some beans against the pot to thicken.
- Serve over rice with orange slices, sautéed collard greens, and farofa.