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Sufficient to serve 12 to 15 hungry people
5 cups black beans 1 pound jerk beef 1 small smoked tongue ½ pound Canadian bacon 1 pound fresh pork sausages 1 pound corned spareribs 1 pound smoked sausages or Portuguese sausages 2 pig’s feet 1 pound lean beef, halved ¼ pound lean bacon 1 tablespoon shortening 2 large chopped onions 3 crushed garlic cloves 1 chopped tomato (optional) 1 tablespoon chopped parsley (optional) 1 crushed hot pepper (optional)
Pick over beans, then wash and soak them overnight in cold water.
Soak jerk beef, tongue, and Canadian bacon overnight in separate pans of cold water.
Next morning, drain the beans (if any liquid remains), cover with fresh cold water, and cook for about 2½ hours in a covered saucepan, adding sufficient water as needed to keep beans covered. When beans are cooked and tender, remove about ¼ cup of the bean liquor and set aside to cool and to be used in preparing the special hot sauce served with Feijoada.
Meanwhile, as the beans are cooking, prepare the meats, as follows, always removing them from the liquid in which they were cooked:
Place all the meats except the fresh pork sausages (including the beef and bacon) in a very large saucepan, cover with tepid water, slowly bring to a boil, and simmer until meats are tender (about 1½ hours).
Drain all the meats and add to the beans with the pork sausages. Simmer until meats are very tender and beans are soft enough to mash easily. Season with salt.
About ½ an hour before serving, melt the shortening in a large skillet and gently sauté the onions and garlic. If the optional ingredients are desired, they also should be sautéed at this time.
Add about 2 cups or ladles of the beans and mash with a wooden spoon or mallet. Pour about 2 cups of the bean liquor over the mixture, simmer until thickened, then return to the pot containing beans and meats.
Simmer all until thoroughly blended, about ½ an hour.
Taste and correct seasoning.
To serve: Remove the meats from the beans and slice so that each person may have a small portion of the various kinds of meat. According to long-established custom, the tongue is placed in the center of the platter and the smoked meats at one end, while the fresh meats are arranged attractively at the other end of the platter. Moisten the meats with a small ladle of the bean liquor.
The beans are served in a soup tureen or deep serving dish. The guest helps himself to an assortment of meats and places a serving of Brazilian Rice to one side of the plate. The beans with their rich sauce are ladled over the rice while manioc meal or Butter Farofa is sprinkled over the beans or meats.
Sliced oranges and Couve à Mineira (Brazilian-style collard greens) accompany the Feijoada, as well as Môlhol de Pimenta e Limão, a special hot sauce to which some of the bean liquor is added. Brazilian run (cachaça) is also served with this meal or else a Batida.
