Feijoada


Something Extra
Summer 2014

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Explore the different flavors of Summer with recipes from our latest edition of Something Extra!

 

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Feijoada
Feijoada
Ingredients
1-1/2 lbs. smoked ham hocks
1-1/2 lbs. Raley's Black Angus Beef chuck or round, cut into 2-inch cubes
1 (7.5- oz.) package Hormel Smoked Pork Chops, quartered
2 bay leaves
2 cups chopped onion
4 cloves garlic, minced
1 (13- oz.) package linguica, sliced
8 strips thick cut bacon, cut into 1-inch pieces
4 (15- oz.) cans black beans, rinsed and drained, divided
1/2 cup 1/4-inch pieces beef jerky
1 large jalapeño pepper, stemmed, seeded and minced
Hot cooked white rice
Directions

Prep: 30 minutes, Cook: 3 hours, Serves: 8 

1. Place ham hocks, beef, smoked pork and bay leaves in a foil turkey roasting pan or in a large pot that can be set on the grill. Add enough water to cover ingredients; cover and seal with heavy-duty foil.

2. Place on grill over low heat and cook for 2 hours or until beef and pork are tender; remove from grill. When cool enough to handle, drain liquid into a large bowl and set aside. Remove meats and coarsely shred, discarding ham hock skin and bone. Place meats back in pan.

3. Meanwhile, cook onion, garlic and linguiça in a large skillet over medium-high heat until nicely browned; add to pan. Add bacon to skillet and cook until crisp; drain and add to pan. Coarsely mash half the beans and add to pan with remaining unmashed beans, jerky and jalapeño pepper. Add enough reserved cooking liquid to cover.

4. Cook, covered, over medium heat for 1 hour more or until all meats are very tender. Serve over rice.

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