Feijoada is a traditional Brazilian dish, symbolizing the country's conviviality and cultural heritage. Originating in Portugal, this black bean stew evolved in Brazil to include a variety of smoked and salted meats. It's a flavorful dish, often served at family gatherings or with friends, accompanied by white rice, sautéed cabbage, and orange slices. Feijoada is naturally gluten-free, making it a dish that doesn't compromise on authenticity.
Ingredients
Preparation
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If you are using dried black beans:
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Preparing black beans: The day before, soak the black beans in a large bowl of water. Drain and rinse before using.
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Cooking the beans: In a large pot, add the drained black beans with the bay leaves and cover with water. Cook over medium heat for about 1 hour, until the beans are tender. Set aside.
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Preparing the meats: In a large skillet, heat the oil over medium heat. Add the bacon, pork belly, and/or pork loin and let them brown lightly. Stir in the dried beef or chorizo pieces, and the smoked sausage slices. Cook until the meats are well browned. Set aside.
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Sautéed onions and garlic: In the same pan, add the chopped onion and sauté until translucent. Add the garlic and cook for another 2 minutes.
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Assembling the Feijoada: Add the sautéed onions and garlic to the cooked beans in the pot. Add the browned meats and mix well. If necessary, add a little water to cover all the ingredients. Simmer over low heat for 1 to 1.5 hours, stirring occasionally to prevent the Feijoada from sticking to the bottom.
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Seasoning and finishing: Once the Feijoada has simmered thoroughly, season with salt and pepper to taste. The sauce should be thick and rich in flavor.
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Serving suggestion: Serve the Feijoada hot, accompanied by white rice and sautéed cabbage or a small tomato salad with vinaigrette. Arrange a few orange slices on the side for a touch of freshness. You can also add some farofa (toasted cassava flour) for a typical side dish.
