Feijoada with Sausage

We had fabulous bean based stews when we were in Portugal, and it is an easy meal to reproduce at home.  The key ingredient is beans, and typically it has sausage, although we had a fish one and a seafood one when we were there.
Delicious!

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10 oz smoked bacon, diced

1 pound smoked sausage (ideal chourico or linguica)

2 ham hocks, smoked

1 onion, chopped

4-6 cloves garlic, minced

2-3 peppers (sweet to hot as you wish)

1 T cumin seed

1 T paprika

1 T smoked paprika

½ can tomato paste

2 Roma tomatoes, chopped

1 sick cinnamon

nutmeg

4 cups stock

1 can fava beans

1 can black beans

Crisp bacon, add sausage and ham hocks until brown

Add onions, when soft add garlic, 1 minute later degrease pan (pour off excess fat) and add peppers

(I had leftover mushrooms that I added here)

sprinkle cumin seeds and paprika

Add tomato paste, chopped roma tomatoes

Add cinnamon stick and fresh nutmeg

Add broth

Add cooked beans [or you’ve already removed the meat and are cooking dried beans in the broth

Simmer for an hour or so, make sure ham hock is cooked.