Click on the image, above to submit to Pinterest.
Feijoda
Feijoada is a traditional Brazilian recipe for a classic bean and meat stew that is often called the 'National Dish of Brazil'. The full recipe is presented here and I hope you enjoy this classic Brazilian version of: Feijoada.
prep time
20 minutes
cook time
365 minutes
Total Time:
385 minutes
Serves:
6
Rating: 
Tags : Pork RecipesBeef RecipesBean RecipesBrazil Recipes
This is often described as 'Brazil's National Dish' and whilst it's true that the Portuguese introduced the dish into Brazil (as they did to
Angola,
Mozambique and
Sao Tome) Brazilians have adapted it and made it their own.
Ingredients:
225g black beans
225g smoked ham hocks
1 pig's foot, ear tail, tongue etc (optional, but authentic)
225g chorizo, pepperoni or lingiña sausage
115g bacon (British or Canadian style) or Brazilian
carne seca
115g smoked pork or beef ribs
2 rashers of smoked bacon, chopped
115g lean pork, cubed
115g lean beef, cubed
1/2 large onion, chopped
2 garlic cloves, chopped
2 tbsp oil
1 tbsp white wine vinegar
salt and black pepper, to taste
hot sauce, to taste
Method:
Place the beans in a large bowl, cover with plenty of water and leave to soak over night. The following day, drain the beans then place in a large pot, cover with plenty of water then bring to a boil and simmer for about 4 hours, or until tender.
Combine the ham hocks, chorizo, ribs and bacon in a large pan, cover with plenty of water then bring to a boil. Take off the heat, drain and change the water then bring to a boil anew. Repeat this process four times then set aside to cool and slice.
Add the oil to a large frying pan and use to fry the onion, garlic and smoky bacon for about three minutes before adding the cubed meats (and pig parts, if using). Fry for an additional four minutes then set aside.
When the beans are ready mash about 8 tbsp in a bowl, using a fork then add to a large pot and stir-in 2 tbsp oil, the vinegar and hot sauce (at least 1 tbsp). Mix to a paste then cook over medium heat for about 3 minutes then add the meats and the contents of the frying pan. Bring to a simmer and cook, covered for about 10 minutes before adding the beans and most of their cooking liquid (you want the stew just covered).
Return to a simmer, cover and cook for at least 90 minutes, or until everything is tender and the sauce has thickened. Serve hot, on a bed of rice and accompanied by hot sauce.
