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Chef Don's
Favorite Other Entree Recipes
Feijoada (Black beans and pork stew)
Serves 8
2 lbs. Dried Black Beans, picked through and rinsed
2 Tbsp. Olive Oil
1 lb. Carne Seca or Corned Beef
1/2 lb. salt pork, cubed
1 cup Onion, chopped
4 Garlic Cloves, minced
1 Serrano Pepper, halved
2 Bay Leaves
1 lb. Smoked Ham Hocks
1 lb. Chorizo, cut into 2-inch pieces
1 lb. Pork Ribs, separated into individual ribs
1 lb. Beef Chuck, cut into 2-inch cubes
Hot sauce
2 Oranges, peeled and cut in segments
Salt and Pepper to taste
Starting a day ahead, place the dried beans in a
large bowl and cover with cold water; soak the beans overnight in the
refrigerator. In a separate bowl, soak the salt cured beef in cool
water to cover to tenderize the meat, do this overnight also but change
the water a couple of times. Drain the beans and carne seca; cut up the
cured beef into chunks. Coat a large heavy pot with the oil and place
over medium heat. When the oil is hot, add the salt pork, onions,
garlic, pepper, and bay leaves. Cook and stir for 5 minutes to render
out the pork fat and soften the vegetables. Add the ham hocks, sausage,
ribs, cubed beef, carne seca, and black beans. Cover with just enough
cold water to cover (about 21/2 quarts). Bring the liquid to a boil and
then reduce to medium-low heat, cover, and simmer for 2 hours, stirring
now and again. Skim any foam that rises to the surface during cooking
and add more water if necessary to keep the ingredients covered during
cooking. Dig the ham hocks out of the pot, discard the rind and fat,
shred the meat, and return the ham to the pot. The beans should be
really tender, like they are almost bursting. Mash about 1 cup of the
beans against the side of the pot to cream them out. Give the stew a
good stir, taste and check for seasoning. To serve, ladle some of the
bean broth into shot glasses or little cups, add a dash of hot pepper
sauce and drink – this is traditionally done to get the palate
prepared for the feijoada. Serve feijoada in large wide bowls,
garnished with orange segments and accompanied by collard greens and
white rice.
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Sautéed Collard Greens
Serves 8
2 bunches Collard Greens, about 2 pounds
3 Tbsp.. Olive Oil
4 Garlic Cloves
1 cup Chicken Broth
Salt and Pepper to taste
To prepare the greens: cut away the tough stalks and
stems from the collards and discard. Fill the sink with water and salt,
and wash the collards thoroughly to remove the grit, 2 or 3 times,
until the water runs clear. Dry thoroughly. Cut the leaves into 1-inch
ribbons. Bring a large pot of lightly salted water to a boil; blanch
the collard greens for 3 minutes until tender but still bright green.
Drain well. Heat a large deep skillet over medium flame and coat with
the oil. Add the garlic and sauté for 2 minutes to soften. Add
the blanched greens and toss well with the oil and garlic. Pour in the
chicken broth and cook for 5 minutes until the greens are wilted and
tender; take care not to overcook. Season with salt and pepper and
serve with the feijoada.
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| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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