Feijoada Recipe

How to make it

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• Wash beans well and then leave them
• soaking in 1 liter of water overnight. On the
• next day, cook the beans and water on low
• heat for about an hour with the beef stock.
• While the beans are cooking, cut the meats
• into bite size chunks, put them all in a pan,
• cover them with water and boil them for
• about ten minutes.
• Chop the onions and the garlic finely and mix
• in random herbs and spices (a spice mix for
• salads would work well here). Heat three
• spoons of oil in a frying pan and fry the onion
• mixture until it caramelizes. Add a ladle full
• of beans (which at this point should be soft)
• and mash it together with the fried onion
• mixture. Put the bay leaves into this mush
• and let it fry for a few minutes. Pour
• everything back into the beans.
• Put the strained meats into the beans and
• add a cup of water. Stir.
• Add salt and hot pepper sauce to taste.
• Serves 5 over rice.
• Notes: While the beans are cooking, stir
• them occasionally because if they burn on
• the bottom, the whole dish will be
• contaminated. Also, do not add salt to the
• beans until the meats have been in it for a
• while as these will tend to release their salt
• into the water. The Feijoada will be ready
• when the liquid is thick and flavorful