RECIPE: Feijoada

Recipe courtesy of Smoking Goose

Our take on this Brazilian classic features several of Smoking Goose’s meat treats and makes a pot prime for a party.

Yield: 6 to 8 servings // Active cooking time: 2-3 hours (if possible, cool and refrigerate overnight then reheat the following day for even deeper flavor)

| Ingredients |

  • 2 Tbsp olive oil

  • 4 cloves garlic, thinly sliced

  • 1 onion, finely chopped

  • 1 pork trotter

  • 1 1/2 lbs dried black beans, soaked in water overnight

  • 5 quarts water

  • 1 package Smoking Goose Kitchen Sink Sausage

  • ¾ lb Smoking Goose Applewood Bacon or Jowl Bacon

  • 1 lb Smoking Goose Smoked Ham Hock

  • 1 lb Smoking Goose Pancetta Tesa

  • 1 lb Smoking Goose Chorizo (raw, uncased)

  • 1 dried ancho chile

  • 1 bay leaf

  • 2 Tbsp dried oregano

  • kosher salt and freshly ground black pepper to taste

  • red wine vinegar to taste

  • hot sauce, garnish

  • cilantro, roughly chopped, garnish

| Preparation | Heat the olive oil in a large, heavy Dutch oven or casserole. Add the garlic and onion and cook over moderately low heat, stirring occasionally, until the onion is translucent.

Drain the black beans from the soaking liquid and add to the onions. Add the water and bring to a boil over moderately high heat. Reduce the heat to low and simmer the beans for 1 hour, stirring occasionally.

Add all of the meats, the dried chile, bay leaf and cook until the beans are tender, about 1 hour longer.

Remove the meats from the pot and thickly slice them. Remove and discard any bones. Remove and discard the chile. Remove one cup of the beans and puree in a food processor.

Return the pot to a low simmer, add the pureed beans and season with salt, pepper, red wine vinegar and oregano. Ladle the beans into shallow bowls and serve with the sliced meats. Garnish with chopped cilantro and hot sauce to taste.

Catherine Neville