Feijoada (Brazilian Meat Stew with Black Beans)

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

2 cups dried black beans
3 cups water
1/2 pound sausage, cut into 1″ pieces
1/2 pound beef (any cut), cut into 1″ cubes
1/2 pound pork (any cut), cut into 1″ cubes
3 slices bacon, cut into 1″ pieces
1 jalapeno chile, stemmed, seeded and chopped
1 tomato finely chopped
3 cloves garlic, finely chopped
salt and pepper to taste

Instructions:

To reconstitute black beans:

Boil the dried beans in 6 cups of water for 2 minutes, then remove from the heat, cover, and set aside for 1 hour; the beans will double in size.

Put the drained beans in a large saucepan or Dutch oven and cover with water by an inch or two. Bring the beans to a boil over high heat, then reduce the heat to a simmer. Cover and cook them for about 1-1/2 hours or until the beans are tender; stir frequently.

Add the sausage, beef, and pork, and mix well. Cover and cook the mixture over medium heat for about 45 minutes, stirring frequently as you go. Add a little hot water if necessary to prevent the ingredients from sticking.

In small skillet, fry the bacon over medium heat for 5 minutes or until crisp. Add the jalapeno, tomato and garlic, then mix well and reduce the heat to a simmer and cook for another 2 minutes. Add the bacon and vegetables to the meat mixture and the salt, pepper and red pepper to taste. Mix well and remove the pot from the heat and serve over rice and garnish with orange slices.

Recipe from SOAR.