Bean stew cookie

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Bean stew cookie

Name: Bean stew cookie
Prep time: 40 min
Total time: 40 min
Yield: 20 Porções
Ingredients: 1 kg Yesterday's Feijoada :D; 300 g Breadcrumbs; 200 g Diced Bacon; 150 g Boiled or fried cabbage; 1 to taste Onion and garlic; 1 to taste Olive oil; 1 to taste Black pepper; 1 to taste Salt; 1 to taste Chili pepper; 1 unit(s) Parsley and chives

🇧🇷Brazil

•

View in original language

(Português)

40 min(s)

20 servings

André Batisti

@andrebatisti

Ingredients
Recipe

Yesterday's Feijoada :D1 kg
Breadcrumbs300 g
Diced Bacon200 g
Boiled or fried cabbage150 g
Onion and garlic1 to taste
Olive oil1 to taste
Black pepper1 to taste
Salt1 to taste
Chili pepper1 to taste
Parsley and chives1 unit(s)

In a blender, place the beans, onion, garlic, black pepper, parsley and chives. Whisk until a homogeneous mixture is obtained. Taste the salt and correct it if necessary.
Place the blender mixture in a bowl and gradually add the breadcrumbs until you get a dough that you can roll up and not stick to your hand.
Cut the bacon and cubes of 1 to 1.5 cm and the cabbage into thin strips. Take a skillet with a drizzle of olive oil, brown the bacon and add the cabbage until it reaches the consistency you prefer.
With your hands, make balls with the bean dough and with your fingers press the center of the ball and add the bacon with the cabbage and if you want the pout pepper.
In a pan, add the oil and wait for it to reach 170 degrees, and add the dumplings. Once they are golden brown, remove them and let them rest on laminated cardboard.
Now, grab a cold beer and enjoy the wonderful feijoada dumplings. Kisses of light.

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Bean stew cookie

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