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O mais tradicional prato brasileiro Read more


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Tempo de preparo

140 min(s)


10 servings

  • Ingredients
  • Recipe
  • Black beans500 g
  • Pepperoni2 unit(s)
  • Desalted dried meat200 g
  • Smoked ribs5 unit(s)
  • Bay leaf3 unit(s)
  • Paio1 unit(s)
  • Chopped onion1 unit(s)
  • Chopped garlic cloves5 unit(s)
  • Black pepper to taste
  • Bacon broth1 unit(s)
  • Coriander to taste
  • Green smell to taste
  • Chopped bacon100 g
  1. Soak the dried meat in clean water a day before preparing the feijoada. Change the water every 3 hours.
  2. In a large pressure cooker, place the beans, the already cut meat, the bacon broth and the bay leaf.
  3. Cover with boiling water and cover the pan. Wait for pressure to come up, lower the heat and let it cook for 45 minutes.
  4. Remove the pressure, add the coriander, mix and keep the heat on medium.
  5. In a frying pan, heat the oil and fry the onion and garlic with black pepper.
  6. Throw 3 ladles of the bean broth with a little of the grains into the sauté pan and mash them with a spatula.
  7. Throw the braised mixture into the pressure cooker, stir well and let it cook.
  8. I don't add salt, as the dried meat doesn't eliminate all of it during desalting, helping to season the beans.
  9. Serve with white rice, farofa, kale and spicy vinaigrette.
  10. Some people fry steaks and pork rinds to go with them, which goes very well.

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