Brazilian Feijoada

The word feijoada comes from the word feijão, which is Portuguese for beans.

Feijoada is a black bean stew that is brewed with a variety of salted and smoked pork and beef products from carne-seca to smoked pork spareribs. The more traditional feijoada also includes pig’s ears, feet and tails. The rich, smoky stew is then served with rice, sautéed collard greens or kale, orange slices and topped with toasted cassava flour (farofa).

CHA-SMO591 | SELECTION OF SMOKED PORK MEAT FOR PORTUGUESE FEIJOADA1.5KG

0452A-1135 | SELECTION OF SMOKED CHORIZOS FOR BEAN STEW 500G

GRO-BND4033 | CAMIL BLACK BEANS 1KG

GRO-RIC4928 | CIGALA RICE 1KG

PREPARATION

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.

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