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Brazilian Feijoada (meat and Beans, Rio De Janeiro Style)

1 lb Pork shoulder
1 lb Corned spareribs, if avail.
1 lb Or more carne seca
1/2 lb Chourico (or use chorizo)
1 lb Smoked pork shoulder
1 lb Lean bacon,1 piece,no rind
1 lb Lean beef chuck, one piece
4 c Dried black beans, picked over, soaked overnight in water to cover, & drained
2 Medium-size onions, minced
2 Cloves garlic, minced
1 Stalk celery, minced
1 Bouquet garni (3 bay leaves, 3 sprigs of fresh parsley, & 1 teaspoon dried thyme)
Salt & freshly ground black pepper to taste 3 1/2 qt Water

The evening before, rinse the salted meats in cold water and leave them to soak overnight. The next morning, change the water and allow them to continue soaking until you are ready to cook. Place all of the ingredients in a large heavy pot and bring slowly to a boil over medium heat, then reduce the heat to low and simmer for 2 hours. Remove each piece of meat when it is fork tender, starting with the beef and ending with the smoked meats. Continue to cook the beans for an additional 30 minutes, or until the liquid has become thick and creamy. Meanwhile, remove the meat from the bones and cube or slice what you can. When the beans are done, place them in a large, heavy saucepan, add the meats, and cook over low heat for 10 minutes. Remove from the heat and serve hot. Heap meats on one platter, put beans in a clay pot, and white rice in another serving dish. The garnishes must include peeled orange segments, fried manioca meal (Farofa) julienned fried kale (Couve 'a Mineira), Pimenta & Lemon sauce and Molho Apimentado (spicy sauce)

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