Simple Feijoada

2018-07-13
to" >
  • Servings: 12
  • Prep Time: 10m
  • Cook Time: 50m
  • Ready In: 60m
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 3
Rate this recipe

fork fork fork fork fork

3 People rated this recipe

Related Recipes:
  • Bistecca di scamone in salsa di funghi e basilico

    Bistecca di scamone in salsa di funghi e basilico

  • Salpicao di Baccalà semplice

    Salpicao di Baccalà semplice

  • Baccala Divino e Delizioso alla Brasiliana

    Baccala Divino e Delizioso alla Brasiliana

  • Carolinas – Gluten-free cream puffs

  • Pane di miele senza glutine

    Pao de Mel – Gluten-free honey bread

Simple Feijoada

According to this contemporary legend, the Masters and Lords did not eat the less noble parts of the pig, such as ears and feet, and gave these pieces to slaves. Since their food was based only on cereals, such as corn and beans, they decided to take the parts of the pig that had been discarded and add them to the beans.

Indeed, the great falsity of this popular belief is that the "Chief" Lords wasted food. At that time, monoculture, scarcity and high food prices made food very poor. To give you an idea, many masters ended up dying from poor food during the colonial period. So there was no way for wealthy landowners to brag: the situation was difficult for everyone, even for them.

Faced with this reality, slaves ate practically the same thing as the Masters the Lords. Furthermore, slaves also had to be well fed, since their work was the basis of the economy at the time.

In fact, feijoada is believed to have existed before in Europe, but under another name: stew. We can find examples of the dish in the cuisine of countries such as France (cassoulet), Spain (cooked madrilenho). Our feijoada was probably an adaptation of the European stew, but with one big difference: the use of black beans, finally a typically Brazilian contribution.

Youtube Brazilian Recipes

See other recipes

Ingredients

  • 500 gr of dried black beans
  • 450 gr of pork ribs
  • 450 gr of smoked ribs
  • 450 gr of bacon
  • 2 Calabrese sausages roughly cut
  • 8 spoons of olive oil
  • 2 finely chopped onions
  • 6 cloves of garlic finely chopped.
  • 1 tbsp black pepper
  • 5 bay leaves

Method

Step 1

Soak the beans overnight.

Step 2

Next day, put the beans in a large pressure cooker and add water until completely covered.

Step 3

Add all the sliced meat and close the pan.

Step 4

Leave to cook for a few minutes after pressure starts. more or less 30 minutes

Step 5

Turn off, release the pressure and leave it aside.

Step 6

In another pan, fry the onion, garlic until golden brown.

Step 7

Add the mixture to the beans, add salt, pepper to taste, bay leaves and mix.

Step 8

Cook again with the pressure cooker for another 10 minutes over medium heat

Step 9

Turn off the heat and let out the pressure from the pan, before opening so we avoid exploding it.

Step 10

Open the pan and cook until the bean broth thickens.

Step 11

Taste if the salt is fine. And serve if you want with Rice, Farofa and Vinagrete.

Leave a Reply

Your email address will not be published. Required fields are marked *

The maximum upload file size: 2 MB. You can upload: image. Drop file here

en_GBEN