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F E I J O A D A ( B R A Z I L I A N M E AT A N D B E A N S T E W ) Y I E L D S 8 – 1 0 S E R V I N G S INGREDIENTS • 1 lb pork belly • 1 lb pork ribs • 1 lb dried beef, desalted for 24 hours in cold water and cooked for 10 min in a pressure cooker • 1 lb Brazilian pork sausage • 3 tablespoons extra virgin olive oil • 1 large onion, diced • 6 cloves garlic, minced • 1 small red chili pepper, minced • 2 teaspoons cumin • 2 lbs black beans • 2 bay leaves • Salt and pepper • ½ cup parsley, chopped • 2 oranges, sliced, to serve Cut pork belly, pork ribs and dried beef into large bite- sized pieces. Peel off skin and slice sausage. In a large pan, heat up olive oil and sauté pork belly. Add onion, garlic, chili, cumin and 1/2 teaspoon salt and cook for a few minutes. Then add the pork ribs, dried beef, black beans and bay leaves and cover with water by 1 inch. Cook for the first 30 minutes with the pot covered, skimming the foam regularly with a large spoon. Open the lid and let it cook uncovered for 2-2 1/2 hours over low-medium heat, stirring every once in awhile. When beans are cooked and meat is soft, add sliced sausage and cook for another 30 minutes. If the water reduces too much, you can add boiling water to keep it thick, but juicy. Season stew with salt and pepper and add chopped parsley on top. Serve with sliced oranges, rice, farofa, collard greens, etc. V U E N J . C O M 107

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