Feijoada

There are as many recipes for this Brazilian black bean stew as there are cooks. Traditionally made with dry beans
and packed with various leftover pork parts and simmered for hours, this adaptation of a Food52 recipe is a simplified
version. Serve over brown rice, and in a one-to-one ratio with sauteed collard greens. https://food52.com/recipes/89964-simple-feijoada-for-one
Serves 6

Ingredients

• 1/4 pound bacon or guanciale, diced
• 1 large onion, diced
• 6 cloves garlic, minced
• 4 bay leaves
• 2 teaspoons dried oregano
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ pound smoked turkey, diced
• 1 pound dried black beans, soaked overnight, cooked
• and drained (or 3 15-ounce cans, with juice)
• 4-6 cups water
• Salt to taste
• Freshly ground black pepper
• Brown rice
• Sauteed collard greens
• Orange slices

Directions

1. In large stockpot, saute bacon until crisp.
2. Add onion and cook until translucent.
3. Add garlic and saute for 3-4 minutes, until aromatic. Season with salt and pepper.
4. Add bay, and stir in oregano, cumin, and paprika.
5. Stir in smoked turkey.
6. Add black beans (with juice if using canned beans). Add water to cover, season with salt and pepper.
7. Reduce heat to medium low; simmer until thick and stew-like.
8. Serve over brown rice, in equal portions to sauteed collard greens, and with orange slice garnish

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