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Brazilian Feijoada

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Brazilian Feijoada

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Tempo de preparo

10 hour(s)


15 servings


  • Black beans | 1 kg
  • Dry meat | 120 g
  • Tail | 100 g
  • Ribs | 100 g
  • Paio | 120 g
  • Loin | 100 g
  • Bacon | 120 g
  • Pepperoni sausage | 1 unit(s)
  • Crushed garlic | 5 unit(s)
  • Bay leaf | 3 unit(s)
  • Salt |  to taste


  1. Cut and wash the meats (tail, ribs, jerky, loin) until the residual fat comes out. Around here I usually wash 3 times. Soak in cold water for 8 hours. If you can change the water during this time, it will help a lot.
  2. Choose the beans, and soak them in cold water and half a lemon for 8 hours.
  3. Drain the water from the meats and take them to the fire and boil them. Repeat the process until you remove as much fat as possible.
  4. After removing as much fat as possible, take the fire and sauté the meats in the remaining fat that is released.
  5. Drain the water from the beans, and put it to cook with the toughest meats (tail and ribs), and the bay leaves. Let the beans cook normally.
  6. Brown the rest of the meats and sausages.
  7. Open the pressure cooker carefully and check that the beans and meats are well cooked.
  8. Add the rest of the meat and sausages to the beans and stir well.
  9. Fry the crushed garlic until golden and add it to the beans. Stir well, see if you need to add salt and let it boil until it all comes together.
  10. Serve with white rice, farofa, cabbage and orange slices.

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