Brazilian Feijoada
- 1 pound garlic and herb pork sausage, cut in 1-inch slices, skins removed
- 1 pound baby back pork ribs
- Salt, to taste
- Pepper, to taste
- 1 (4-inch) dry chorizo sausage, skin removed, cut in 1/2-inch slices
- 2 tablespoons extra-virgin olive oil
- 1 white onion, chopped
- 1 poblano pepper, seeds removed, diced
- 2 cloves garlic, sliced
- 2 bay leaves
- 3 (15.0-ounce) cans black beans, divided, 1 can undrained, 2 cans drained and rinsed
- 4 cups low sodium gluten-free chicken broth, divided
- 1 smoked ham hock
- 1 bunch kale, stems removed, leaves roughly chopped, about 7 cups
Place a large (6 quart) Dutch oven pot over medium to high heat and add pork sausage pieces, browning on all sides, about 5 minutes. (If pot is not large enough, cook in two batches instead of overcrowding).
Season baby back ribs with salt and pepper.
Remove pork sausage and reserve.
Discard drippings and add pork ribs, browning for a few minutes on each side until well colored.
Remove ribs and reserve. Add chorizo pieces, reduce to a medium heat and cook until brown on all sides, a few minutes, turning once.
Remove chorizo and reserve.
Discard about half leftover oil in the pan.
Add olive oil and chopped onion and sauté for about 4 minutes.
Add poblano pepper, cooking for another 4 minutes.
Add garlic slices and bay leaves, cook for another 2 minutes.
Meanwhile place one can of black beans including juice in a blender along with 1 cup of chicken broth and blend until smooth.
Place blended beans into onion mixture and add remaining chicken broth.
Add ham hock and ribs and add extra water to cover meat if needed.
Bring to a boil, cover and cook at a simmer for about 1 1/2 hours.
Add sausage and chorizo and cook for another 15 minutes.
Add remaining (strained and rinsed) 2 cans of black beans and cook for 10 minutes.
Finally add chopped kale, cook for another 10 minutes.
Remove and discard bay leaves.
Season with salt and pepper to taste.
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- 1 pound garlic and herb pork sausage, cut in 1-inch slices, skins removed
- 1 pound baby back pork ribs
- Salt, to taste
- Pepper, to taste
- 1 (4-inch) dry chorizo sausage, skin removed, cut in 1/2-inch slices
- 2 tablespoons extra-virgin olive oil
- 1 white onion, chopped
- 1 poblano pepper, seeds removed, diced
- 2 cloves garlic, sliced
- 2 bay leaves
- 3 (15.0-ounce) cans black beans, divided, 1 can undrained, 2 cans drained and rinsed
- 4 cups low sodium gluten-free chicken broth, divided
- 1 smoked ham hock
- 1 bunch kale, stems removed, leaves roughly chopped, about 7 cups