Black Bean Stew/Feijoada

This dish, served in honor of the Orixá Ogun during candomblé festivals, is also considered the
national dish of Brazil. Common side dishes include white rice and collard greens.

1 to 2 lb. assorted meats, such as
mild smoked pork sausage, pork
tenderloin, bacon, or carne seca
2 tbsp. vegetable oil
1 small onion, chopped
1 to 2 cloves garlic, peeled an minced
1/4 tsp. salt
2 16-oz. cans black beans
5 c. water
2 bay leaves
2 oranges, cut into wedges

1. If using carne seca or salted meats, place in a large dish, cover with cold water, and soak overnight.
2. Drain and rinse salted meats. Place all meats in a large kettle or stockpot with enough water to cover. Place over medium heat, cover, and simmer, stirring occasionally, 1 to 1¥ hours or until meat is tender.Add water as needed to keep meat covered.
3. In a second large kettle or stockpot,heat oil over medium heat. Add onion, garlic, and salt. Sauté 2 to 3 minutes, or until garlic begins to turn golden brown.
4. Add beans and mash slightly with a fork. Add 6 c. water and bring to a boil.
5. Add bay leaves and cooked meat. Simmer 20 to 30 minutes more. Serve feijoada hot. Garnish with orange wedges.

Preparation time: 20 minutes
(plus overnight soaking time for salted meat)
Cooking time: 1¥ to 2 hours
Serves 6