Brazilian feijoada is made of mix black beans, meat and is served with farofa, rice, cabbage and sliced orange. The most popular origen of feijoada is from slaves. They used rest of pigs, given by their owner, and mix it with beans and other ingredients.
1 pound of black beans
1 pound of smoked sausage
1 pound of carne seca or 1/2 pound of bacon
4 pork shoulder bones and ears
2 small onions
2 garlic cloves
2 large bay leaves
2 cups of beef stock
olive oil
salt and fresh pepper
very hot pepper sauce
How to prepare:
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. Can and should be served with peeled oranges and boiled, salted and shredded collard greens. To drink, prefer beer or caipirinha.
Nenhum comentário:
Postar um comentário