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Damn, This Black Beans With Oxtail And Spicy Lamb Sausage Is Gonna Make Your Mouth Water

Mmmm, yum!

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Check out the amazing recipe here!

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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!

Check out Vanessa Parish's YouTube channel here and JJ Johnson's Instagram here.