Name: Feijoada (Black bean dish)
Prep time: 1440 min
Cook time: 180 min
Total time: 1620 min
Yield: serving
Cuisine: Boil
Ingredients: 750 g black beans; 250 g beef; 1 pork smoked hock; 500 g pork ribs; 500 g chorizo smoked; 500 g beef sirloin; 250 g bacon smoked; 250 g beef tongue; 3 onion finely chopped; 3 cloves garlic cloves, purèed; 2 lemons; 100 g fresh Italian parsley chopped; 3 tsp cumin; 3 bay leaves large; 1 dried chilli; salt and freshly ground black pepper to taste; olive oil to taste

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Ingredients (17)

750 g	black beans
250 g	beef
1	pork — smoked hock
500 g	pork ribs
500 g	chorizo — smoked
500 g	beef — sirloin
250 g	bacon — smoked
250 g	beef — tongue
3	onion — finely chopped
3 cloves	garlic — cloves, purèed
2	lemons
100 g	fresh Italian parsley — chopped
3 tsp	cumin
3	bay leaves — large
1	dried chilli
	salt and freshly ground black pepper — to taste
	olive oil — to taste

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Method:

Soak the beans in cold water overnight and in a another bowl, soak the beef jerky overnight as well.

In both cases, change the water twice or even three times.

The next morning, put the beans in a large pot of water with the smoked pork (ham) hock and the dried beef, simmering for 2 hours until the beans are cooked but firm – remove the hock and discard.

Add the rest of the meat, the bay leaves and the cardamom to the beans and simmer for 30 minutes, pouring in a little more hot water, if necessary, to maintain 2 cm of water over the beans.

Heat the oil in a large pan and fry the onions and garlic until they are tender and light gold in colour before adding the parsley, the cumin, the lemon zest and salt and pepper to taste.

Add about 200g of the bean mixture to the pan and mash the beans with the onions before adding this mixture back to the beans and the meat – simmer for another 30 minutes.

Remove the meat from the beans, cut it into smaller pieces or thin slices and arrange on a platter, grouped by type of meat.

Serve the beans in a separate bowl.