Scott’s Brazilian Feijoada with Black Beans, Smoked Ham Hocks, Andouille Sausage, Kale and Steamed Rice

Yield: 10-12 Servings
Chef: Chef Thomas Sixsmith
Scott's Brazilian Feijoada with Black Beans, Smoked Ham Hocks, Andouille Sausage, Kale and Steamed Rice


1 lb. plum tomatoes
3 cloves garlic
3 T. olive oil
3 dried guajillo chiles, stem and seeds removed
½ tsp. cumin, ground
½ tsp honey
1 large onion, diced ¼”
1 red pepper, diced ¼”
1 large jalapeno peppers, minced
2 T. duck fat
1 lb. Rancho Gordo black beans, soaked overnight
12 oz. tasso ham, diced ¼”
2 links (12 oz.) linguica or andouille sausage, diced ¼”
1 quart + 2 cups chicken broth
¾ tsp. dried mexican oregano
1 ½ tsp. chile powder
1 ½ tsp. salt and pepper
2 c. orange chili salad (recipe follows)
½ c. cilantro adobo (recipe follows)
2 legs duck confit, shredded
4 c. jasmine rice, cooked


Preheat oven to 375°F. Cut tomatoes in half and lay on a sheet pan lined with foil. Place the garlic cloves on the pan with the tomatoes and drizzle with the olive oil. Season with salt and pepper and roast until tomatoes begin to shrivel and collapse, about 30 minutes. Allow to cool and discard the skins. Squeeze the pulp from the garlic. While the tomatoes are roasting, soak the guajillo chiles in warm water to soften. Drain the water and puree with the roast tomato, garlic, cumin and honey, reserve.

In a wide bottom pan or dutch oven, sauté the onions and peppers in the duck fat. Add the beans, tasso, sausage, roast tomato, chile puree, chicken stock and spices. Bring to a boil and simmer until the beans are tender and the sauce is reduced until thick and clinging to the beans, about an hour.

To serve, spoon the feijoada into warm bowls with a little shredded duck confit on top. Place a spoonful of jasmine rice in the center of the bowl. Garnish the feijoada by mounding a small amount of orange-chile salad on top of the rice and drizzle with about a teaspoon of the cilantro adobo.

Enjoy with a glass of Cakebread Cellars Syrah.