Keith Lorren's Brazilian Feijoada Recipe & sautéed Collard Greens Make sure to visit www.KeithLorren.com to purchase seasonings and to view recipes!!!!!! I Invented Cooking!!!! Ingredients: • 2 pounds dried black beans, picked through and rinsed • 1/2 pound salt cured beef, such as carne seca or corned beef • 2 tablespoons extra-virgin olive oil • 1/2 pound pork belly, cut into 1-inch cubes • 1 of each: pork foot, ear, tongue 2 salted pork tails • 4 strips bacon 2 medium white onion, chopped • 1 large bellpepper chopped • 1 tablespoon Keith's Complete Seasoning( www.keithlorren.com) • 6 garlic cloves, minced • 1 Scotch bonnet or serrano pepper, seeded • 3 bay leaves • 1 pound smoked ham hocks • ¼ lb smoked neckbone • 1 pound linguica or Spanish chorizo sausage, cut into 2-inch pieces • 1 pound pork ribs, separated into individual ribs • 1 pound lean beef stew meat cut into 2-inch cubes • 1pound lean pork cut in 2 inch cubes • Hot sauce • Garnish with fresh parsley • 2 oranges, peeled and cut in segments • Collard Greens, recipe follows • Cooked white rice, for serving • Fried plantains for serving Caipirina for drink Directions 1. Starting a day ahead, rinse dried beans and soak covered with cold water in a large bowl. In a separate bowl, soak the salt cured beef, pigtail in cool water overnight also but change the water a couple of times. The next day boil beans until tender. 2.Drain the carne seca, pork tails; cut up the cured beef into chunks Coat a large heavy pot ...
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