Feijoada a Minha Maneira com Faroffa (Portuguese Bean Stew My Way)

Feijoada is a very typical Portugeuse hearty dish, made from beans, smoked pork, bacon and vegetables. The Brazilians make a very different version which is known as their "signature" dish and they serve it wilt "Faroffa" which is toasted manioc flour. The recipe I present to you here is my own version ! While not difficult to make, there are several steps to the process and the cooking time is long. Infact, this dish is usually better served the next day (or even later) so that the flavors of the beans and meats can blend. Santinha !
Time: Prep: 5 hours
Effort: Easy (But, alot of slow cooking)
Serves: 10


Ingredients
8 pigs ankles (they're small)
1/2 lb smoked ham - cut into cubes
1/2 lb fresh bacon (in a slab) cut into cubes
1 Portuguese sausage (chourico) - sweet
1 Portuguese sausage - spicy
1 large red onion, chopped
3 garlic cloves, chopped
2 tomatoes cubed
5 bay leaves
4 carrots cut into chunks
4 tbsp olive oil
2 cups water
2 beef bouillon cubes
Salt & pepper
5 cans Beans strained (white, black and red or all the same)
Water if necessary
1 cup dry white wine
1 cup chopped cilantro

A long list so here we go ! In a large pot, saute the onion in the olive oil until transparent. Add the pigs ankles and fresh bacon then saute for approx. 10-15 minutes, until they are slightly browned. Pour in the 2 cups water, cover and lower the heat to medium low, then gently simmer for approx. 45 minutes until they are tender and alot of the water has evaporated. Add the wine, bay leaves, ham, bacon, sausage, garlic, tomatoes and carrots. Cover and simmer again on med/low for another 45 minutes until the carrots and meats are tender. Add the strained beans and simmer again for35 minutes. Remove from heat and with a colander strain out 5 spoons of beans into a food processor. Puree the beans and return them to the pot, blending well. Simmer on low for 35 minutes, then add the chopped cilantro.Remove from heat and refrigerate for 24 hours.

Before serving, heat up and adjust the salt/pepper to your taste, then serve with "Faroffa" sprinkled on top.

Faroffa
1 cup manioc flour
3 tbsp olive oil
1 small shallot finely chopped
1 garlic clove finely chopped

Using a small saucepan, heat oil until very hot. Add shallot and garlice and manioc flour. Saute stirring constantly until the manioc is gently browned. Remove from heat and use to sprinkle over each dish with "Feijoada".