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Tempo de preparo

140 hour(s)


10 servings


  • Ingredients
  • Recipe
  • Beans1 kg
  • Dry meat100 g
  • Bacon100 g
  • Pig's ear70 g
  • Pork leg70 g
  • Pork Chop100 g
  • Sausage100 g
  • Loin60 g
  • Onion1 unit(s)
  • Blonde3 to taste
  • Garlic1 to taste
  • Black pepper1 to taste
  • Salt1 to taste
  • Coriander1 to taste
  • Cabbage2 unit(s)
  • Table flour1 kg
  • Olive oil1 to taste
  1. The day before, soak the snacks and change the cold water preferably, let the beans soak separately and squeeze a lemon (to get the gas out)
  2. On the day of the feijoada, put all the salted dishes to desalt, in a pan to boil and change the water until you taste and see that the salt is good.
  3. Put it to cook the meats but it lasts, then put the beans to cook with the soft meats for 40 minutes, water until covered and bay leaf, until it's very creamy!
  4. In a pan fry the bacon with olive oil, separate for farofa and cabbage, (when it is well fried) throw the flour, coriander, onion and let the flour fry it.
  5. Chop the cabbage, in the other pan, put the bacon that reserved the garlic and throw the cabbage, salt August! Reserve
  6. Then just fry the garlic with oil and season the beans, add all the meats and serve with rice and orange if you prefer.

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Recipe of feijoada on the DeliRec recipe website


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