Soak beans for feijoada for 12 hours, then boil the soup for 6 hours. Active time in the kitchen – 2 hours.
How to cook feijoada
Beef – 1 kilogram
Pork ribs – 700 grams
Pork ears – 2 pieces
Pork tails – 2 pieces
Smoked sausage – 500 grams
Dried beans – 1 kilogram
Onion – 1 head
Garlic – 3 cloves
Olive oil – 3 tablespoons
Bay leaf – 2 pieces
Pepper – half a teaspoon
Salt – to taste
How to cook feijoada
1. Pour beans with water and leave to soak overnight.
2. Wash the beef, cut into small portions.
3. Rinse pig ears and tails with cold water.
4. Cut the smoked sausage into small cubes.
5. Wash and divide the pork ribs.
6. Place pig tails and ears in a deep saucepan, cover with water, add 1 teaspoon of salt and put on fire.
7. Cook for 2 hours.
8. Then pour the pieces of beef, pork ribs into the pan and cook for another 20 minutes.
9. After the time has elapsed, add pieces of smoked sausage to the pan and cook for another 20 minutes.
10. Remove the cooked meat from the heat, let cool and remove the cooled fat.
11. Rinse the beans well, pour into a separate pan, pour 8 centimeters of water and put on fire.
12. When the beans boil, immediately add to it all the previously boiled meat, bay leaf, pepper.
13. Cook for 2 hours, stirring constantly with a spoon and adding water as it boils away.
14. Peel the onion, rinse and chop finely.
15. Peel the garlic, finely chop.
16. Pour olive oil into a frying pan, heat and add onion, garlic. Fry for 5 minutes over medium heat, stirring constantly.
17. When the feijoada is cooked, fish out 3 tablespoons of beans from the pan, place in a separate container, add the fried onions and garlic and grind with a blender until a homogeneous mass is formed.
18. Send the resulting puree to a saucepan with feijoada, reduce heat and simmer for 1 hour, constantly stirring the contents of the saucepan.
– Feijoada is a traditional Brazilian dish, consisting of meat products, beans and cassava flour. There are two stories behind the dish. According to one, it was invented by slaves. They mixed black beans and leftover meat products from the hosts’ table. The second version assumes its appearance due to a change in the recipe composition of French dishes.
– Mentions of feijoada are found in the work of the Brazilian poet Vinicius de Morais. He had his own opinion about the dish, he noted in his lines that instead of tails and ears it is better to add a tongue. In this case, it will turn out lean.
– In the circle of football fans, if they support the Brazilian national team, it is customary to cook feijoada.
– In Russia, due to the lack of cassava flour in stores, feijoada is prepared without it.
Feijoada is traditionally served with a caipirinha cocktail.