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Feijoada
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
15 servings
Maíra Covolan
@mairacovolan- Ingredients
- Recipe
- Black beans1 kg
- Salted pig's foot1 unit(s)
- Salted pork ear1 unit(s)
- Salted pork tails2 unit(s)
- Pork ribs300 g
- Smoked pork ribs300 g
- Paio buds2 unit(s)
- Pepperoni Gum1 unit(s)
- Bacon200 g
- Onions2 unit(s)
- Garlic head1 unit(s)
- Chili Pepper1 unit(s)
- Bay leaves3 unit(s)
- Pig Bath1 tablespoon
- Salt and pepper to taste
- Soak the beans for 12 hours, turning off the water once during the process.
- Desalt the meat (foot, ear and tail), soaking it for 12 hours and changing the water every 3 hours. Then cook for 30 minutes to remove excess fat.
- Desalt the dried meat, soaking it for 1 hour, then cook it in a pressure cooker for 30 minutes with new water.
- In a hot pan with the lard, place the ear, tail and foot and fry well, then add the ribs seasoned with salt and pepper and wait for them to brown too and then add the bacon. When all these meats are well browned, add the beans and hot water and cook for 1 hour. Then add the smoked meats (short ribs, bacon, paio and dried meat), leave to cook for another 30 minutes and let's prepare the seasoning.
- In a frying pan, sauté the finely chopped chili pepper, add olive oil, onion and garlic and sauté as well. Remove 2 bean shells, mash and add to the skillet. Let it cook a little until it thickens.
- Add this seasoning and the bay leaves to the feijoada pan and cook for another 30 minutes.
- The total cooking process for feijoada takes approximately 2 hours. Always leave a pan with hot water next to it to add if necessary.
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