Feijoada: Brazilian Black Beans and Rice

• Gluten free

• Meat

  • 2 cup Ham
  • 1 Honey baked ham bone

• Produce

  • 1 Bay leaf
  • 1 lb Black beans, dried
  • 1 Cilantro
  • 4 cloves Garlic
  • 1 Green pepper
  • 1 Onion, medium
  • 1/2 tsp Oregano, dried

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 1/2 tbsp Salt
  • 1 tbsp Sea salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tsp Red wine vinegar

• Snacks

  • 1 Tortilla chips

• Dairy

  • 1 Cheddar cheese, grated
  • 1 Sour cream

• Beer, Wine & Liquor

  • 2 tbsp Red wine

• Liquids

  • 8 cup Water

Found on thatsusanwilliams.com

Description

Ingredients

• 1 lb. dried black beans
• 1 1/2 T. salt
• 8 c. water
• 1 Honey Baked Ham bone
• 2 T. olive oil
• 1 green pepper, chopped
• 1 medium onion, chopped
• 4 cloves of garlic, minced
• 1 T. sea salt
• 1/2 t. freshly ground black pepper
• 1/2 t. dried oregano
• 1 bay leaf
• 2 T. sugar
• 2 c. ham, cut into bite sized pieces
• 2 t. red wine vinegar
• 2 T. red wine
• rice (I like jasmine rice, or Nishiki rice with black beans - a stickier, smaller grained rice)
• grated cheddar cheese
• sour cream
• chopped cilantro
• tortilla chips

Directions

• Sort and rinse black beans, being sure to remove any errant stones. I quick brine my beans, by combining the salt, water, and beans in a large Dutch oven and bringing them to a boil over high heat. Remove the pot from the heat, cover, and let stand 1 hour. Drain and rinse the beans in cold water. Put brined beans, ham bone, and 8 c. water into Dutch oven and bring to a boil. Reduce to simmer, and simmer for about 45 minutes. Sauté green pepper and and onion in olive oil until onions are translucent, approximately 5-6 minutes. Add minced garlic and sauté for an additional minute. Add this mixture, and the salt, pepper, oregano, bay leaf, ham and sugar to the beans and ham bone. Simmer beans for another hour. About 5 minutes before serving, add vinegar and wine, and continue simmering for another 5 minutes. Serve over rice, with grated cheddar cheese, sour cream, cilantro and tortilla chips.