Method for Cooking Brazilian
Brazilian Feijoada Method Hobbs
1 Season 1/2 lb baby back ribs with salt and
2 Cut 1/2 lb Garlic n herb pork sausage into 1"
inch slices, skin removed
3 Cut 2" length of dry Chorizo sausage into 1/2"
pieces, skin removed
4 set aside 1/2 Smoked Ham-hock
5 Chop up 1/2 white onion,
6 Remove seeds and dice 1/2 Poblano
7 Slice 1 garlic clove
8 Blend 1 cup black beans with bean juice with 1/2
cup chicken broth/stock in blender
9 Strain and rinse 2 cups black beans
10 Remove Kale stems, roughly chop 3.5 cups Kale
11 Set aside salt, pepper, 1 Bay leaf, 1 T olive
oil, 1.5 cups chicken stock.
At medium to high heat, brown garlic n
herb sausage on all sides
Cook in 2 batches if overcrowding. Remove garlic n
herb sausage from cooking pot
Discard drippings and, continuing at
medium to high heat, brown ribs a few minutes a side until well colored.
ribs from cooking pot.
Reduce to medium heat, add chorizo
sausage pieces, cook till browned, a few minutes each side, turning once. Remove
Chorizo sausage from cooking pot.
Discard half of oil from cooking pot.
Add Olive Oil and chopped onion and sautee for 4 minutes
Add diced Poblano pepper, cook for 4
Add garlic and bay leaves, cook for 2
Add beans+chicken-stock mix, rest of
chicken stock, ham hock, previously cooked ribs, and enough water to cover meat.
Boil, cover, and simmer for 90 minutes.
Add previously cooked sausage and
chorizo and cook for 15 mins
Add remaining strained and rinsed 1
can of black beans and cook for 10 mins
Add chopped Kale, cook for 10
Remove and discard Bay Leaves, add
salt and pepper