Feijoada (brazilian Black Bean Stew)

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 6 tablespoons olive oil
• 2 lbs lamb shoulder, cut into 2 inch pieces
• 1 lb dried black beans
• 1 lb smoked sausage, cut into 1 inch pieces (such as kielbasa)
• 8 ounces smoked ham hock
• 1 large onion, chopped
• 2 bay leaves
• 2 garlic cloves
• salt & freshly ground black pepper
• 1 cup fresh parsley, chopped
• 4 cups cooked rice
• pickled jalapeno pepper, for garnish
• orange, thinly sliced for garnish

Recipe

• 1 in a large dutch oven, heat 2 tablespoons oil over medium high heat; add lamb pieces and cook, turning, until browned, about 8 minutes.
• 2 add 8 cups water, beans, sausage, ham hock, 1/2 cup onion, bay leaves, garlic, and bring to a boil; lower heat and simmer until the beans are tender, about 2 1/2 hours (add water, as needed, to keep the lamb and beans submerged).
• 3 during the last 20 minutes of cooking, in a large skillet, heat 1/4 teaspoon olive oil over medium heat and add onions, cooking until carmelized, about 15 minutes.
• 4 transfer 1 1/2 cups of the cooked beans to the skillet with the carmelized onions and mash; stir back into the stew and cook another 30 minutes.
• 5 to serve, remove the bay leaves and garlic; season with salt and pepper and garnish with chopped parsley.
• 6 serve with rice, pickled jalapeno, and slice oranges.