Feijoada I

Description
Brazilian black bean and meat stew

Beans

 * 2 lb dried black beans picked over
 * ¼ cup olive oil
 * 1 large Spanish onion chopped
 * ¼ cup chopped fresh garlic
 * 4 bay leaves
 * 12 cups water
 * 2 ham hocks

Adobo

 * ¼ cup ground cumin
 * ¼ cup ground coriander
 * ¼ cup kosher salt
 * 2 tbsp ground cayenne pepper
 * 1 tbsp adobo-style seasoning

Meat

 * 2 tbsp olive oil
 * 1 lb breakfast sausage links
 * 1 lb smoked sausage links
 * 1 lb chorizo sausage
 * 1 lb beef tenderloin cut 1" cubes
 * 1 lb pork tenderloin cut 1" cubes

For serving

 * 8 cups hot cooked white rice

Pico de Gallo

 * 4 large tomatoes roughly chopped
 * 2 serrano chiles roughly chopped
 * 1 medium red onion roughly chopped
 * 1 bunch fresh cilantro stemmed, and roughly chopped
 * 2 lemons juiced
 * 2 limes juiced
 * kosher salt to taste
 * freshly-ground black pepper to taste

Sautéed greens

 * 2 lb kale or mustard greens stemmed, and roughly chopped
 * 2 tbsp olive oil
 * 4 fresh garlic cloves chopped
 * ¼ cup white wine (or water)
 * kosher salt to taste
 * freshly-ground black pepper to taste

Farofa

 * 1 cup chopped bacon
 * ½ cup chopped Spanish onion
 * ½ cup manioc flour
 * 8 tbsp unsalted butter
 * 2 large eggs beaten
 * ¼ cup chopped scallions
 * kosher salt to taste
 * chopped scallion for garnish
 * 1 orange cut into wedges

Beans

 * 1) In a large bowl, add the beans and cover with cold water by 2 inches.
 * 2) Let the beans soak in the refrigerator overnight.
 * 3) Drain.
 * 4) Heat the olive oil in a large pot over medium-high heat.
 * 5) Add the onion and cook, stirring, until translucent, about 8 minutes.

Adobo

 * 1) In small bowl, whisk together cumin, coriander, salt, cayenne, and adobo seasoning.
 * 2) Add the garlic and bay leaves to the onion and cook, stirring, until fragrant, about 1 minute.
 * 3) Add the beans, water, ham hocks, and half of the adobo.
 * 4) Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, until the beans are very tender, about 2 hours.
 * 5) Remove the ham hocks and pull and shred the meat.
 * 6) Add the meat back to the stew and discard the bones (the stew can be made up to this point up to 3 days ahead).

Meat

 * 1) In a large bowl, toss the sausages with the remaining adobo.
 * 2) Heat the oil in a large cast-iron skillet over high heat.
 * 3) Working in batches, brown the sausages and transfer them to a plate.
 * 4) Roughly chop the sausages and stir them into the stew.
 * 5) Return the skillet to high heat and, working in batches, brown the beef and pork and add them to the stew.
 * 6) Return the stew to a simmer and cook, stirring occasionally, for about 30 minutes more.
 * 7) When ready to serve, arrange a mound of rice in the center of 8 plates and spoon some of the stew over the top of each.
 * 8) Spoon some of the pico de gallo and greens on opposite sides of the stew.
 * 9) Sprinkle with the farofa and chopped scallion and garnish with orange wedges.

Pico de Gallo

 * 1) In a large bowl, mix together all the ingredients.
 * 2) Let sit at room temperature for 30 minutes.

Sautéed greens

 * 1) Heat the oil in a large pot over medium-high heat.
 * 2) Add the garlic and cook, stirring, until fragrant, about 1 minute.
 * 3) Add the greens and wine and cook, stirring, until wilted.
 * 4) Lower the heat to medium and cook, stirring occasionally, until tender, about 10 minutes.
 * 5) Season with salt and pepper (makes 8 side-dish servings).

Farofa

 * 1) Heat a large skillet over medium-high heat.
 * 2) Add the bacon and cook, stirring, until its fat has rendered.
 * 3) Add the onion and cook, stirring, until lightly browned, about 5 minutes.
 * 4) Add manioc flour and cook, stirring, until golden brown and toasted.
 * 5) Add the butter and cook, stirring, until absorbed.
 * 6) Add the eggs and scallion and cook, stirring, until scrambled.
 * 7) Season with salt, to taste.
 * 8) Transfer to the farofa to a bowl and let cool slightly.