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Brazilian feijoada is one of the most emblematic dishes of Brazilian cuisine. Traditionally prepared with black beans and a variety of pork meats, including jerky, sausage, ribs and other parts of the pig, this dish is cooked slowly, allowing the flavours to blend and create a rich and satisfying meal. It is commonly served with white rice, farofa, braised cabbage and orange slices, making it a complete and delicious dish, often enjoyed at family gatherings and special occasions.
INGREDIENTS
1 kg of black beans
water enough
2 smoked or salted tongues
1 kg of dried meat
1/2 kg of salted pork ribs
1/2 k of salted pork loin
1/2 kg smoked pepperoni sausage
2 paios
1/4 kg of smoked bacon
2 salted pork feet
1 salted pork tail
2 salted pork ears
3 onions cut into cubes
3 minced garlic cloves
4 bay leaves
Crushed chili pepper (optional)
1/2 cup oil or lard
DIRECTIONS
Pick the beans and soak for 12 hours.
Wash salted meats well, cut into pieces and soak in water for 12 hours, changing the water at least twice.
Put the beans to cook in plenty of water with the bay leaves.
In a separate pan, cook the salted meats for ½ hour, drain the water and set aside.
When the beans are starting to get soft, add the meats and sausages and let it boil on low heat until everything is well cooked.
Heat the oil or lard and sauté the seasonings.
Place a shell of the beans, knead well and let it boil, pour it into the feijoada and let it boil for another 30 minutes.
Serve very hot accompanied by finely chopped cabbage and sautéed, raw cassava flour, orange segments and a very cold beer.
All you need to make a delicious recipe of Feijoada a Brasileira HERE.