Slow-cooked black beans with all the pork
Jan. 23rd, 2017 12:46 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Feijoada.
500 g black beans, soaked overnight
1 smoked ham hock
(I used less ham and added a pig trotter, which is traditional)
3 1/2 pints chicken stock, or enough to cover depending on the size of your pan
300 g pork belly, cut in slices (I used bacon)
olive oil
1 onion, finely chopped
2 carrots, ditto
1 stick celery, likewise
4 garlic cloves, crushed (Ha! I used... more.)
2 bay leaves
1 sprig thyme
1 28-oz can chopped tomatoes
4 fresh chorizo sausages (I used merguez, which is lamb but is more heavily spiced than what I would normally have used, spicy Italian)
20 g butter
100 g breadcrumbs
Put the ham hock and trotter into a large pot with stock. Bring to the boil, then simmer 2 hours, skimming off any foam that rises to the surface. Top up with water or stock as needed. Add the pork belly and (drained) soaked beans.
Heat a splash of olive oil in a separate pan over medium heat. Add the onion, carrots, celery, garlic, and herbs. Cook for 6-7 minutes. Add the tomatoes and bring to the boil. Season with salt and pepper. Add this pan to the beans and meat and simmer for another hour, skimming as needed.
Add the sausages, and cook for another hour. The beans should be cooked by now. Turn off the heat, then pick out and discard the herbs. Slice the sausage and flake the ham hock and fold back in.
Heat the butter in a small pan over medium heat and allow to foam. Add the breadcrumbs and toast until golden brown, stirring frequently.
Dish up the feijoada, and garnish with a sprinkling of the crumbs.
What worked: This was very good, if filling and heavier on the meat than we normally have. It made a lot and we ate leftovers for a week, finally vac-sealing the remainder for future dinners. The pig trotter added a lot of unctiousness. Unctiality?
What didn't: There was way too much liquid, up until I added the breadcrumbs. At which point it basically seized. It was better the next day, like cassoulet. It also would have benefited from some fresh green onion over the top. I'd cut down the meat.
Will I make it again? It will go into the rotation, yes. But like cassoulet I would make it a day ahead.
500 g black beans, soaked overnight
1 smoked ham hock
(I used less ham and added a pig trotter, which is traditional)
3 1/2 pints chicken stock, or enough to cover depending on the size of your pan
300 g pork belly, cut in slices (I used bacon)
olive oil
1 onion, finely chopped
2 carrots, ditto
1 stick celery, likewise
4 garlic cloves, crushed (Ha! I used... more.)
2 bay leaves
1 sprig thyme
1 28-oz can chopped tomatoes
4 fresh chorizo sausages (I used merguez, which is lamb but is more heavily spiced than what I would normally have used, spicy Italian)
20 g butter
100 g breadcrumbs
Put the ham hock and trotter into a large pot with stock. Bring to the boil, then simmer 2 hours, skimming off any foam that rises to the surface. Top up with water or stock as needed. Add the pork belly and (drained) soaked beans.
Heat a splash of olive oil in a separate pan over medium heat. Add the onion, carrots, celery, garlic, and herbs. Cook for 6-7 minutes. Add the tomatoes and bring to the boil. Season with salt and pepper. Add this pan to the beans and meat and simmer for another hour, skimming as needed.
Add the sausages, and cook for another hour. The beans should be cooked by now. Turn off the heat, then pick out and discard the herbs. Slice the sausage and flake the ham hock and fold back in.
Heat the butter in a small pan over medium heat and allow to foam. Add the breadcrumbs and toast until golden brown, stirring frequently.
Dish up the feijoada, and garnish with a sprinkling of the crumbs.
What worked: This was very good, if filling and heavier on the meat than we normally have. It made a lot and we ate leftovers for a week, finally vac-sealing the remainder for future dinners. The pig trotter added a lot of unctiousness. Unctiality?
What didn't: There was way too much liquid, up until I added the breadcrumbs. At which point it basically seized. It was better the next day, like cassoulet. It also would have benefited from some fresh green onion over the top. I'd cut down the meat.
Will I make it again? It will go into the rotation, yes. But like cassoulet I would make it a day ahead.
