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light feijoadinha
🇧🇷Brazil
•View in original language
(Português)
12 hour(s)
10 servings
Márcia Areias
@chefemarciaareias- Ingredients
- Recipe
- Black beans600 g
- Dried lizard meat800 g
- Paio2 unit(s)
- Pepperoni sausage2 unit(s)
- Lean Bacon200 g
- Minced garlic10 unit(s)
- Bay Leaves5 unit(s)
- Olive oil1/2 cup
- Water to taste
- Salt to taste
- The day before, soak the jerky in cold water, changing it three or four times. Wash the beans, soak them in a bowl. Cover with cold water, about three fingers above water. Leave to soak overnight or at least 8 hours. Drain and reserve. Place the jerky in a pan with 1 l of water and bring to a boil. Drain the water and repeat this process one more time. Drain and reserve. In a pressure cooker (minimum of 5 liters) place the beans, the meat, the whole sausage, the whole paio, the bay leaves and two liters of water. Cook over medium heat for 20 minutes (after it starts to boil) Turn off the heat and let it cool. Open the pressure cooker, remove the meat. Slice the paio and the calabrese sausage. Reserve In a pan that fits the feijoada, put the oil and add the bacon in cubes. Let it brown. Remove the bacon and in the same pan add the chopped garlic and brown well. Add the beans, bacon, jerky and sausages. Check the salt and let it boil for 10min on low heat. If necessary, add more water to increase the broth. And your feijoada is ready! Good appetite 😋
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