Monday, April 18, 2011

Brazilian Black Beans with Pork

Absolute home run of a recipe - the stew was smoky, rich and full of flavor; the sauce added a perfect accent of sharp, grassy tang. We pretty much followed the recipe in Cook's Illustrated's Slow Cooker Revolution - our reliable go-to - save for deglazing the onion and bacon mixture with a cup of water. I scraped the pan pretty well though, and the stew was more than rich enough, so no harm done. I may try a bit of acid next time, though. Recipes for the stew and the accompanying sauce follow.
  • 6 oz bacon
  • 3 onions, chopped
  • 1/4 c tomato paste
  • 6 garlic cloves
  • 2 T chili powder
  • 2 t ground cumin
  • 1 t ground coriander 
  • 4c chicken broth
  • 1 lb dried black beans
  • 1 lb sausages, halved and sliced 1/2 in. thick
  • 2 bay leaves
  • 3 lb boneless pork butt roast, cut into 1-1/2 in. pieces
  • salt and pepper to taste
In a large skillet, saute the bacon over medium-high heat till crispy, about 5-10 minutes. Add the onions, tomato paste, garlic, chili powder, cumin, coriander and cook till the onions are softened and beginning to brown, 10 or so minutes.

Meanwhile, put sausages, bay leaves and broth in the slow cooker. Add the onion-bacon mixture and season with salt and pepper. Cover and cook for 5-7 hours on high (took us about 5) or 9-11 hours on low, till meat is tender and beans are done. Adjust seasoning if necessary, then serve over rice and with Brazilian hot sauce (recipe below).

Brazilian Hot Sauce (makes about 3 cups)

This was good, though I may add a bit more jalapeno/include a bit of pith and seed next time.
  • 2 large tomatoes, finely chopped
  • 1 onion, minced
  • 1 green bell pepper, minced
  • 1 jalapeno, minced (seeds and white pith removed if you're inclined)
  • 1/3 c white wine vinegar
  • 3 T extra-virgin olive oil
  • 1T cilantro (used 1/4c parsley)
  • 1/2 t salt
Combine all ingredients in a bowl. Let stand for 30 minutes, till flavors have melded.

No comments:

Post a Comment