Brazilian-German Fusion: Feijoada with Sauerkraut

local_grocery_store Ingredients

• 1 pound Black beans, soaked overnight
• 1 pound Pork shoulder, cut into chunks
• 8 ounces Smoked sausage, sliced
• 4 slices Bacon, chopped
• 1 Onion, diced
• 4 cloves Garlic, minced
• 2 Bay leaves, dried
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 cup Sauerkraut, drained and rinsed
• 1/2 cup Beer
• 2 tablespoons Fresh parsley, chopped, for garnish

restaurant_menu Method

1. 1.In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. 2.Add the pork shoulder to the pot and cook until browned on all sides. Remove the pork and set aside.
3. 3.Add the onion and garlic to the pot and sauté until softened.
4. 4.Return the bacon and pork to the pot, along with the soaked black beans, smoked sausage, bay leaves, cumin, smoked paprika, salt, and black pepper. Add enough water to cover the ingredients.
5. 5.Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beans are tender and the flavors have melded together.
6. 6.Stir in the sauerkraut and beer, and continue to simmer for an additional 30 minutes.
7. 7.Remove the bay leaves and serve the Feijoada with Sauerkraut hot, garnished with fresh parsley.
8. 8.Enjoy this delicious Brazilian-German fusion dish with some crusty bread or steamed rice!

lightbulb_outline Tips

• chevron_rightFor an extra smoky flavor, you can use smoked pork ribs instead of pork shoulder.
• chevron_rightServe Feijoada with Sauerkraut with a side of orange slices to add a refreshing citrusy element to the meal.
• chevron_rightThis dish tastes even better the next day, so don't hesitate to make a big batch and enjoy the leftovers!
• chevron_rightFeel free to adjust the seasoning according to your taste. Some like it spicier, so adding a pinch of chili flakes can give it an extra kick.