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Feijoada
O mais tradicional prato brasileiro Read more
🇧🇷Brazil
•View in original language
(Português)
140 min(s)
10 servings
Mario De
@mariodevincenzi- 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
- Soak the dried meat in clean water a day before preparing the feijoada. Change the water every 3 hours.
- In a large pressure cooker, place the beans, the already cut meat, the bacon broth and the bay leaf.
- Cover with boiling water and cover the pan. Wait for pressure to come up, lower the heat and let it cook for 45 minutes.
- Remove the pressure, add the coriander, mix and keep the heat on medium.
- In a frying pan, heat the oil and fry the onion and garlic with black pepper.
- Throw 3 ladles of the bean broth with a little of the grains into the sauté pan and mash them with a spatula.
- Throw the braised mixture into the pressure cooker, stir well and let it cook.
- I don't add salt, as the dried meat doesn't eliminate all of it during desalting, helping to season the beans.
- Serve with white rice, farofa, kale and spicy vinaigrette.
- Some people fry steaks and pork rinds to go with them, which goes very well.
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