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Originally feijoada, a prison dish was made using all parts of the pig, such as the
ears, tails, feet and nose floating among the beans. As this now upsets diners,  
only the fine meat parts of the pig are used.


The origin of the dish goes back to the sixteenth century with the introduction
of slavery in Brazil. Diamond, gold and emerald mining,  cotton,  cocoa, and
rubber production used the slaves as a work force for the menial labor.  
African food culture was mixed with the European food traditions. The African 
slaves had the basic bean stew, the Portuguese added the linguiηa (sausage), 
and the Indians added the farofa (toasted manioc flour). The result was a 
"stick to the ribs" concoction that stayed with the workers and gave them the 
energy needed for the intensive labor.

It might be difficult to find the right ingredients outside of Brazil. This can be
solved by substituting the hard to find ingredients with something similar.

Ingredients:
Serves 12
1 lb. black beans 
1 lb. smoked ham hocks
1 of each: pork foot, ear, tail, tongue (optional)
1 lb. Mexican "chorizo,"  or Brazilian or Portuguese "linguica"
1/2 lb. Brazilian "carne seca" or Canadian bacon
1/2 lb. Smoked pork ribs
3-4 strips of smoked bacon
1/2 lb. very lean pork cubed to 1/2 inch
1/2 lb. very lean beef cuber to 1/2 inch
1 large onion
4 - 6 garlic cloves
3 tablespoons of olive oil
2 tablespoon wine vinegar
salt to taste
black pepper to taste
hot red pepper sauce (optional)

Preparation:
1) Soak beans overnight.
 
2) Cook beans for 4-5 hours on a low heat.
 
3) Add ham hocks, chorizo, ribs and Carne Seca in deep pan with plenty of water and
bring to a boil. Change the water and bring to a  boil again, repeat at least three times
to remove excess fat and to tenderize the cured meats.

4) In a very large frying pan or skillet,  saute'‚ onion and garlic in  1 Tbs. olive oil
(smoked bacon strips optional) for two or three minutes. Toss in cubed pork and beef.
Saute'‚ an additional two-three minutes.

5) Mash 1/2 cup of the beans and add to large pot. The paste will thicken sauce. Add
two tablespoons of olive oil, along with vinegar and a teaspoon of red-hot pepper sauce.
Heat over medium fire for three minutes, then transfer to frying pan with garlic,
onions, pork and beef. (You might have to use two frying pans)

6) Let simmer for l0-l5 minutes. Add the frying pan contents to the beans and let boil
at medium heat for 1 1/2 hours.

7) Serve over white rice, with additional red-hot sauce, if desired.

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