Feijoada (Brazilian Black Bean and Pork Stew)
"A traditional Brazilian black and pork stew served with white rice and other accompaniments -- The best beans that one can ever have!..."
INGREDIENTS
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1 package dry black beans ((16 ounce or 454 gr.) soaked overnight and drained 6 - 7 cups wate)
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6-7 cups water
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6 thick slices smoked bacon (medium diced (I used turkey "bacon" in mine to make the dish lighter and less fatty))
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1 tablespoon olive oil (if necessary)
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10 ounces smoked sausage (sliced (e.g. Andouille, smoked Kielbasa) in case paio (a traditional Portuguese and Brazilian smoked sausage made from pork loin, bell pepper, garlic, and salt) is not available., about 282 gr.)
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1/2 medium yellow onion (chopped)
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4 garlic cloves (minced)
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1-1/2 pound pork baby back ribs (cut, (about 700 gr))
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2 slices smoked ham, chopped
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4 ounces beef jerky (about 100 gr., similar to carne seca)
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4 bay leaves
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2 tablespoons salt (plus 1 teaspoon)
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1/4 teaspoon ground black pepper
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1/4 teaspoon cumin
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1/8 teaspoon ground coriander*
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2 teaspoons red wine vinegar (improves taste and reduces gassy elements)
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2 teaspoons tomato paste
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1/4 cup chopped fresh cilantro or parsley (optional)
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Note: * These ingredients are not part of the traditional feijoada. It was added by me to make the dish tastier.
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