The FEIJOADA is one of the typical dishes of Brazilian cuisine, probably the best known and most representative. The term derives from feijão, which in Portuguese means bean, since this is one of the typical ingredients; we could therefore translate feijoada as a bean stew.
There is no single recipe for feijoada, and variations in both preparation and ingredients and accompaniments are found throughout Brazil. Feijoada has Portuguese origins (probably in the north of Portugal), but in Portugal the recipe is noticeably different, so the Brazilian version is known as feijoada à brasileira.
Typical ingredients are: water, black beans (Carioca variant) or brown beans (Bahian variant), pork (ear, tail, foot, offal, cured pork belly, lard, sausage), beef (salted dried flank), spices and aromatics (garlic, green onion, chili, bay leaf, oil…).
It is generally served with white rice, salad, sliced orange and farofa.
YOU MIGHT ALSO LIKE:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 12 Hours
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Brazilian
- Seasonality: All seasons
Ingredients
- 3 cups dried black beans
- 2 sausages
- 11 oz pork ribs
- 4 oz cured ham (ham knuckle)
- 2 oz smoked pancetta
- Half glass red wine
- 1 onion
- 1 clove garlic
- 4 leaves bay leaves
- to taste extra virgin olive oil
- to taste coarse salt
- to taste black pepper
- 3/4 cup Basmati rice
Tools
- 1 Bowl
- 1 Pot
Steps
Place the dried black beans in a large bowl with a bay leaf, fill the bowl almost completely with cold water and leave to soak for 12 hours.
In a large pot heat the oil and sauté the onion and garlic. Add the pork ribs, the pancetta cut into cubes and the ham knuckle cut into pieces.
Brown over high heat, deglaze with the wine and once it has evaporated add the drained black beans and the bay leaf.
Cover with water, season with salt and pepper and cook for 2 hours over low heat, stirring occasionally.
If you see that the feijoada becomes thick and the ribs start to come away from the bone, turn off the heat.
Let the feijoada rest for 10 minutes.
Meanwhile cook the Basmati rice in boiling salted water. Drain and let it cool.
Serve the feijoada in earthenware bowls accompanied by Basmati rice and, if desired, a raw sauce of finely chopped onion, parsley, garlic and tomato, oil and lemon juice.
You’ll be licking your lips, guaranteed!!!!!
