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Categories:
black beans skin pork bacon bay leaves pork sausage vegetable oil onion garlic salt white rice orange slices collard greens
Viewed: 18 - Published at: 6 years agoIngredients
- 2 pounds dry black beans (unsoaked)
- 1 3/4 pounds skin-on unsmoked pigs' feet, split, cut into 2-inch pieces
- 3/4 pound pigs' tails, cut into 2-inch pieces
- 1/2 pound skin-on pork tongue, cut into 1 1/2-inch pieces
- 3/4 pound skin-on slab bacon, cut into 1/4-inch slices
- 2 bay leaves
- 1 pound smoked pork sausage (andouille or kielbasa), cut into 1/4-inch slices
- 3 tablespoons vegetable oil
- 1 large onion, medium dice
- 10 cloves garlic, minced
- Salt
- Cooked white rice, for serving
- Orange slices, for serving
- Farofa (optional, see recipe)
- Brazilian collard greens (optional, see recipe)
Method
- Place beans, feet, tails, tongue, bacon and bay leaves in a heavy pot.
- Cover with water by 1 inch, about 10 cups.
- Bring to a boil over high heat, stirring occasionally.
- Skim any foam that comes up.
- When the mixture boils, turn heat down to a gentle simmer.
- Skim foam for the first 40 minutes.
- Turn heat down to a low simmer, and cover with a lid.
- Occasionally add water to keep it covered by 1/2 inch, and give it a stir.
- Two to 2 1/2 hours later, the beans and meats should be quite tender but not falling apart.
- Add the sausage, and simmer for another 30 to 40 minutes, until meats are very tender and the stew is rich but not stiff (thin with water if necessary).
- During this final cooking time, stir to break up some of the beans; their starch will make the stew creamy.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-low heat until shimmering.
- Cook onion, stirring, for 15 minutes, until evenly browned and very sweet.
- Turn heat up to medium-high, and add remaining oil and garlic.
- Cook, stirring, until the garlic is golden, about 3 minutes.
- Bring beans back to a boil over high heat, stir in the onion mixture, season to taste with salt and serve with white rice, orange slices, farofa (see recipe) and Brazilian collard greens (see recipe).
