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Light and Easy Feijoada
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
Mariana Fernandes
@marifernandessbragia- Ingredients
- Recipe
- Black beans500 g
- Calabreza sausage2 unit(s)
- Forward dried meat500 g
- Bacon140 g
- Salt to taste
- Bay leaves3 unit(s)
- Black pepper to taste
- Chopped Onion1 unit(s)
- Garlic Cloves4 unit(s)
- Soak the beans for 24 hours, changing the water every 6 hours.
- Cut the jerky into cubes and soak in water in the fridge for at least 12 hours. Changing the water to desalt.
- After 24 hours, discard the water from the last soak of the beans, cover with clean water and put in the pressure cooker. When you have pressure, leave it for 15 minutes.
- Discard the water from the jerky, place in a pan and cover with water. Let it boil for 30 minutes.
- In a large pan or cauldron, place the bacon cut into cubes and let it fry in its own fat.
- Add the pepperoni sausage and let it fry.
- Add the chopped onion and crushed garlic and sauté for 5 minutes.
- Add the already cooked jerky (without the water) and let it cook for 3 minutes.
- Add the cooked beans (they should be soft, not falling apart). Correct the salt, add the bay leaves and a little pepper.
- Lower the heat and let it cook for about 40 minutes, to get the flavor of the meats and the broth to become creamy.
- Serve with a farofa and sautéed cabbage. Enjoy!
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