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INGREDIENTS
Servings: 6
For the beans
2 tablespoons olive oil
6 cloves garlic, minced
1 cup red onion, diced
½ cup celery, chopped
½ cup carrots, chopped
2 bird’s eye chiles, seeded and minced
½ teaspoon ground cumin
¼ cup canned chipotle, chopped with liquid
4 cups dried black beans, pre-soaked overnight and rinsed
4 cups water
Salt, to taste
Pepper, to taste
For the Feijoada
1 tablespoon olive oil
1 pound spicy lamb sausage, removed from casing
2 cups pulled braised oxtail meat, with 3 cups braising liquid reserved
1 tablespoon lime juice
6 pieces whole braised oxtail
Salt, to taste
Pepper, to taste
Rice, to serve
Cilantro, chopped, to serve
Orange segments, to serve
PREPARATION
1. Heat oil in a pot over medium-high heat. When the oil begins to shimmer, add the garlic and cook for 2 minutes.
2. Add the onions and salt and stir until the onions become translucent, about 2 minutes.
3. Add the celery, carrots, chiles, and cook for 3 minutes, stirring occasionally.
4. Add the cumin and stir for one minute. Add the chipotle peppers and their liquid. Once the peppers are heated through, add the black beans and water.
5. Lower the heat to medium and bring to a simmer.
6. Cover the pot and simmer for 1 hour.
7. Uncover the pot and cook for 30-45 minutes. Reserve.
8. In a large pot or Dutch oven, heat olive oil over medium high heat.
9. Add the sausage and cook until browned.
10. Add 3 cups of the spicy black beans, strained from the cooking liquid.
11. Once the beans are heated through, add the pulled oxtail meat and braising liquid.
12. Bring the pot to a simmer, then lower the heat to medium. Cook uncovered for 30 minutes, until the liquid begins to reduce and thicken.
13. Season with salt and pepper.
14. Serve with rice, cilantro, and orange segments.
15. Enjoy!
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