Fejoada (Brazilian Black Bean Stew)

Ingredients

• 1 pound (450g) dry black beans

• 4 tbsp extra virgin olive oil

• 1 pound (450g) pork shoulder

• 2 large onions, sliced

• 1 tbsp Susauce Garlic Paste

• 1 pound (450g) carne seca or corned beef, cut into chunks

• 1/2 pound (225g) fresh sausages, such as chorizo or italian sausage

• 1 pound (450g) smoked sausage, such as linguine or kielbasa

• 1 smoked ham hock or shank

• 3 - 4 bay leaves

• Water

• Salt

Preparation

1. Pour boiling water over the black beans and let them sit while you prepare the rest of the stew

2. Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When the meat has browned, remove the meat from the pot, set aside.

3. Brown the onions and add Susauce Garlic Paste and salt. stirring occasionally, scraping up any browned bits from the bottom of the pot.

4. Stir everything well and saute 2 more minutes.

5. Add back the pork shoulder, the other meats and the bay leaves.

6. Cover all ingredients with water and bring to simmer. Cook gently for 1 hour.

7. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender.

8. Serve with white rice, spring onions and top with Susauce Chilli Sauce.