Feijoada Recipe - Cooking Index
Feijoada Recipe - Cooking Index
| 3 cups | 480g / 16oz | Dried black beans |
| Water | ||
| 1 lb | 454g / 16oz | Carne seca - (sun-cured salted, beef) |
| 2 lbs | 908g / 32oz | Raw smoked tongue |
| 1/2 lb | 227g / 8oz | Linguica defumada - (Portuguese sausage) |
| 1/2 lb | 227g / 8oz | Chuck beef |
| 1/2 lb | 227g / 8oz | Salt pork |
| Salt and freshly ground black - pepper | ||
| 2 | Garlic - chopped | |
| 2 teaspoons | 10ml | Shortening |
Wash the beans well and soak them overnight in water to cover. Soak the dried beef separately in water to cover. Drain the beans.
Add 6 cups water and 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 and add to the beans. Peel the tongue and cut it into large cubes. Cover with water and bring to a boil. Simmer 2 minutes, drain, and add to beans.
Prick the sausages with a fork, cover with water, boil a few minutes, drain, and add to the beans. Cut the chuck in half and add to the beans. Cut the salt pork into 1/2" slices and add to the beans. Season the stew with salt and pepper. When the beans are tender, brown the garlic lightly in the shortening. Add about 1 cup of the beans, mash, and return to the large pot of beans. Adjust the seasonings.
Remove the pieces of meat to a hot platter and turn the beans into a chafing dish or bowl.
Serve with braised pork loin, collards, onions in sauce (recipes below), sweetened orange slices, and hot rice. Cook the rice according to package directions, adding 1 1/2 Tbsp. shortening and 1/2 tsp. vinegar for each 2 cups uncooked, long-grain rice.
Source:
Vegetarian Times
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