- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Microwave
- Cuisine: Brazilian
- Energy 221.25 (Kcal)
- Carbohydrates 34.27 (g) of which sugars 7.87 (g)
- Proteins 10.10 (g)
- Fat 6.55 (g) of which saturated 1.09 (g)of which unsaturated 1.14 (g)
- Fibers 11.08 (g)
- Sodium 241.54 (mg)
Indicative values for a portion of 334 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Extra tips for jar-cooked feijoada
The typical recipe uses red beans; alternatively, you can use borlotti beans. To release the vacuum seal from the jar and serve the dish, proceed as follows: remove the clamps, place the jar in the microwave, and run it for a few minutes in defrost mode. This will bring the glass to room temperature, preventing thermal shock. Then, restart at your tested power for about 6 minutes (for a liter jar), and the internal pressure will gently open the jar.
Besides pairing with fajitas, I recommend steamed basmati rice.
Vegan yogurt sauce for jar feijoada
Pour 100 ml of soy yogurt into a small bowl, add one finely chopped garlic clove, 2 chopped mint leaves, a pinch of salt, a tablespoon of extra virgin olive oil, and mix very well. Let it rest in the refrigerator covered for a couple of hours before serving.
