BR
Brazil
Featured recipe
South America
BR
A rich black bean stew with pork and sausage, traditionally served with rice and orange.
30 min
2 hr 30 min
8 servings
Medium
3 hr
1 lb (450 g) dried black beans 12 oz (340 g) smoked sausage, sliced 1 lb (450 g) pork shoulder, cubed 6 oz (170 g) bacon, chopped 1 large onion, diced 5 garlic cloves, minced 2 bay leaves 1 tsp ground cumin 1 1/2 tsp salt 1/2 tsp black pepper 6 cups (1.4 L) water 4 cups cooked white rice 2 oranges, sliced
1. Soak the beans overnight, then drain. 2. Brown the sausage in a large pot and set aside. 3. Brown the pork and bacon for 7 to 8 minutes. 4. Add onion and cook for 5 minutes, then add garlic. 5. Add beans, sausage, bay leaves, cumin, salt, pepper, and water. 6. Bring to a boil, lower the heat, and partially cover. 7. Simmer for about 2 hours until the beans and pork are tender. 8. Uncover and simmer for 20 to 30 minutes until thick. 9. Taste and adjust the seasoning. 10. Serve with rice and orange slices.
SCHNAX TIP
The flavor improves after resting, so this is a good dish to make a few hours ahead.