Portuguese Feijoada
Portuguese feijoada is a slow-cooked stew of black beans with pork and beef. The traditional meats are pork knee, pork sausage and salted dry beef, and they flavor the beans as they simmer together. A neat trick thickens the pot: mash a couple of ladlefuls of beans with fried onion, carrot, tomato and garlic, then stir that back in. It feeds ten, so it suits a big table.
Instructions
Soak the black beans for several hours, then drain them and put them in a large saucepan.
Add all of the meat to the pot, along with the bay leaves and the chopped parsley.
Cover everything with water and bring the pot to a boil.
While that heats, fry the onions, tomato, carrots and garlic in the vegetable oil and a little margarine in a skillet. Cook until the onions are soft and fried.
Take two ladlefuls of the bean mixture from the pot and add them to the skillet. Mash them together with the vegetables, then scrape the whole skillet back into the pot.
Stir in the tomato paste, cover the pot, and let it cook for 1 hour. Season with salt, pepper and paprika, tasting as you go.
Cook the rice separately. When it is done, add it to the pot and serve.
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