Feijoada Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Dried black beans,
Water,
1 lbs: Carne seca, sun-cured salted beef
2 lbs: Raw smoked tongue,
1/2 lbs: Linguica defumada, Portuguese sausage
1/2 lbs: Chuck beef,
1/2 lbs: Salt pork,
Salt & freshly ground black pepper,
2 large: Cloves garlic, chopped
2 tsp: Shortening,
Directions:
Wash the beans well & soak them overnight in water to cover. Soak the
dried beef separately in water to cover. Drain the beans. Add 6 cups
water & cook, covered, adding water as needed, until the beans are
tender, or about 2 1/2 hours. As soon as the beans are cooking,
begin adding the other ingredients. Cut the carne seca into 1 1/2"
squares & add to the beans. Peel the tongue & cut it into large
cubes. Cover with water & bring to a boil. Simmer 2 minutes, drain, &
add to beans. Prick the sausages with a fork, cover with water, boil
a few minutes, drain, & add to the beans. Cut the chuck in half & add
to the beans. Cut the salt pork into 1/2" slices & add to the beans.
Season the stew with salt & pepper. When the beans are tender, brown
the garlic lightly in the shortening. Add about 1 cup of the beans,
mash, & return to the large pot of beans. Adjust the seasonings.
Remove the pieces of meat to a hot platter & turn the beans into a
chafing dish or bowl. Serve with braised pork loin, collards, onions
in sauce (recipes below), sweetened orange slices, & hot rice. Cook
the rice according to package directions, adding 1 1/2 Tbsp.
shortening & 1/2 tsp. vinegar for each 2 cups uncooked, long-grain
rice.
Source from luhu.jp
dried beef separately in water to cover. Drain the beans. Add 6 cups
water & cook, covered, adding water as needed, until the beans are
tender, or about 2 1/2 hours. As soon as the beans are cooking,
begin adding the other ingredients. Cut the carne seca into 1 1/2"
squares & add to the beans. Peel the tongue & cut it into large
cubes. Cover with water & bring to a boil. Simmer 2 minutes, drain, &
add to beans. Prick the sausages with a fork, cover with water, boil
a few minutes, drain, & add to the beans. Cut the chuck in half & add
to the beans. Cut the salt pork into 1/2" slices & add to the beans.
Season the stew with salt & pepper. When the beans are tender, brown
the garlic lightly in the shortening. Add about 1 cup of the beans,
mash, & return to the large pot of beans. Adjust the seasonings.
Remove the pieces of meat to a hot platter & turn the beans into a
chafing dish or bowl. Serve with braised pork loin, collards, onions
in sauce (recipes below), sweetened orange slices, & hot rice. Cook
the rice according to package directions, adding 1 1/2 Tbsp.
shortening & 1/2 tsp. vinegar for each 2 cups uncooked, long-grain
rice.
Source from luhu.jp