Fejoada

Eileen Ellis Hinckley   

While in Brazil on a mission I usually ate rice and beans twice a day. Fejoada is a little fancier version of rice and beans. This recipe was given to me by the mission president's wife, Sister Virginia Johnson. Even after eating it so much, I still like rice and beans.  

Wash and soak black beans over night.  Pour off the water. Add fresh water; enough to be two fingers above the beans. Cook until done (still somewhat firm). Add salt pork, ham, sausage, pepperoni etc.  Brown 1 bunch green onion in about 1 Tbsp. oil and then add garlic to taste. Add a small amount of cooked beans-mash to a paste.  Add this to bean pot and finish cooking until beans are tender.  Serve over rice with orange slices.