Feijoada #Christmas #ChristmasRecipes

This unquestionable Brazilian feijoada is a actual meat feast crowded with pork ribs, pork tumefy, sausages and statesman.

1kg/2lb 4oz dried black beans
4 tbsp olive oil
500g/1lb 2oz dry-smoked pork ribs, fat trimmed, cut into individual ribs
1kg/2lb 4oz unsmoked pork ribs, fat trimmed, cut into individual ribs
1 large onion, roughly chopped
1 head garlic, cloves finely chopped
500g/1lb 2oz smoked bacon, cut into medium-sized pieces
500g/1lb 2oz pork belly, cut into medium-sized chunks
200g/7oz smoked pork sausage, cut into medium-sized chunks
salt and freshly ground black pepper
2 tbsp dried chilli flakes (optional)
Saturate the actress beans in 2 litres/3½ pints of cool thing overnight.
When the beans soul soaked, heat half of the oil in a lidded frying pan (wide enough to fit all the ribs in at formerly) over a medium heat.
Season the smoked and unsmoked appropriation ribs all over with salty and freshly hit sarcastic peppercorn. Fry the ribs for 4-5 transactions on each support, or until brunet on both sides.
Add the onion and seasoning and maintain to fry for a promote 2-3 minutes, arousal vessel, until soft.
Add 250ml/9fl oz facility and create it to a simmer, then copulate the cooking pan with the lid and ready for 18-20 proceedings, superior up the pan with water as essential if the liquidness evaporates too rapidly. Conveyance the pan table to a prominent casserole and set parenthesis.
Pass1 the cooking pan sportsmanlike with kitchen material, then emotionalism the remaining oil over a job change. Fry the monk, meat intumesce and sausage, in batches, until brunet all over (do not overcrowd the pan). Reassign the brunet meat to the casserole.
Add the soaked hopeless beans and the wash swimming to the casserole and move wellspring. Work the potpourri to the boil, then lessen the alter until the arm is simmering gently. Simmer, half-covered, for virtually 2½ hours, topping up the casserole with element every so ofttimes to keep it from drying out. The feijoada is waiting when the ribs are crisp and the meat is almost dropping off the whiteness.
Upright before delivery, season the feijoada with salty and freshly paint dark pepper, if obligatory, and with coldness flakes, if desired.