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Recipes |
Feijoada.
Serves 20 people
Ingredients:
4 lb 4 oz of black beans
2 lb 2 oz of dried beef
1 lb 1 oz of salt-cured pork
1 lb 1 oz of bacon
1 lb 1 oz of smoked sausage
6 pieces of dried sausage
1 piece of smoked beef tongue
2 of each - pig's ear, tail and trotter
Method:- Place the beans and salted meats in separate bowls and cover with water. Leave to soak for 24 hours (change water every six hours)
- Put all the ingredients into a pan and cover with water
- Add half an orange, three bay leaves, a chopped onion and a pepper
- Cook these ingredients over a low heat and gradually remove the meat as it cooks to prevent it from becoming too soft
- In a separate pan, heat two tablespoons of Soya bean oil and fry six cloves of garlic and two chopped onions. Pour into the beans and mix well
- Remove a small portion of beans and mash them using a wooden spoon to make the sauce a little thicker
Serve with:
White rice, fried manioc flour, kale 'à la Mineira' (shredded and fried in oil with garlic), orange, hot pepper
Tricks: - The orange will add a special flavour and make the dish easier to digest
- Always cook over low to moderate heat
- If more water is required, use boiling water
The perfect accompaniment for the feijoada is the caipirinha ». | | |
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