FEIJOADA - BRAZILIAN BLACK BEAN STEW

INGREDIENTS: Serves 6

⚫  2½ qt water

⚫  2 lb black beans

⚫  6 slc bacon, chopped fine

⚫  1 lb boneless beef chuck cut into 2-inch pieces

⚫  1lb chorizo sausage cut into 1-inch pieces

⚫  ½ lb Canadian bacon cut into 1-inch pieces

⚫  1½ cup finely chopped onion

⚫  1 tbl finely chopped garlic

⚫  ¼ cup olive oil

⚫  1 x 28 oz. can tomatoes drained and chopped (reserve juice)

⚫  2 tbl minced jalapeno peppers minced

⚫   hot pepper sauce to taste

⚫  salt and freshly ground pepper

⚫  ½ lb kale,stems removed,  chopped

⚫  ½ cup rice

⚫  ½ cup chopped fresh cilantro

⚫  Brazilian cheese balls  or warmed flour tortillas

DIRECTIONS: 

1. In a large heavy kettle, bring water to a boil and stir in the beans and bacon. Bring mixture to a boil,
    skimming the froth. Simmer it, covered, for 45 minutes. Stir in the beef and simmer the mixture
    covered, stirring occasionally and skimming the fat, for 45 minutes. Stir in the chorizo and the
    Canadian bacon, simmer covered, 30 minutes, or until beans are tender.

2. In a large skillet, cook the onion and the garlic in the oil over moderately low heat stirring until
    onion is soft. Stir in tomatoes, jalapenos, hot pepper sauce, and salt and pepper to taste. Simmer
    mixture, stirring occasionally, for 5 minutes.

3. Transfer 2 cups of the beans with a slotted spoon from the kettle to the skillet and mash them
    with the back of a wooden spoon thoroughly into the onion mixture adding two cups of bean-liquid
    gradually. Simmer the mixture, stirring for 15 minutes or until thickened. Transfer it to the kettle. Stir
    in the kale and the rice simmering, stirring for 20 minutes, or until rice is tender. Stir in the cilantro,
    ⅓ cup of reserved tomato liquid, and salt and pepper to taste. 

4. Serve the stew with the cheese balls or tortillas.


**COOK'S NOTES**