{"id":3481,"date":"2021-06-09T12:17:48","date_gmt":"2021-06-09T10:17:48","guid":{"rendered":"http:\/\/brasil.polardemo.it\/?p=3481"},"modified":"2021-06-20T16:47:34","modified_gmt":"2021-06-20T14:47:34","slug":"feijoada-cooked-black-beans-with-pork","status":"publish","type":"post","link":"https:\/\/www.saborbrasil.it\/en?p=3481","title":{"rendered":"Feijoada (Brazilian Black Bean Stew)"},"content":{"rendered":"\n

CLICK HERE TO WATCH THE VIDEO<\/a><\/strong><\/p>\n\n\n\n


The \u201cfeijoada\u201d – an icon of Brazilian cuisine – is a fusion of usual European cuisine with local products such as the black bean. It is a variation of the \u201ccozido portugu\u00eas\u201d, of the Italian “cassoeula”, of the French \u201ccassoulet\u201d and of the Spanish \u201cpaella\u201d. There is not an only recipe of “feijada” but there are various recipes for each region, and it is a complete meal because cooked beans are always served with lots of accompaniments such as “arroz branco”, “couve”, “farofa” or \u201cfarinha de mandioca\u201d, pieces of peeled orange or “banana frita \u00e0 milanese”.
\u201cP\u00e3o de queijo \u201d and \u201cmandioca frita\u201d are very suitable to be served as a starter, with \u201ccaipirinha\u201d and very cold beer. A good choice for the end of the meal is a sweet and fresh dessert such as mousse, pudding or ice cream.<\/p>\n\n\n\n


Ingredients<\/strong>
\u2022 1,5 Kg black beans
\u2022 2 onions
\u2022 4 garlic cloves
\u2022 1 bay leaf
\u2022 corn oil
\u2022 salt
\u2022 chilli pepper
\u2022 1 kg pork (loin, neck, leg)
\u2022 1,5 Kg sausage
\u2022 1,5 kg pork ribs
\u2022 500 g portuguese sausage
\u2022 ears, feet, nose, tongue, tail and pork skin
\u2022 beef jerky
\u2022 corned beef
\u2022 jerky<\/p>\n\n\n\n

Preparation method<\/strong><\/p>\n\n\n\n

  1. Allow washed beans to soak the day before or at least a couple of hours before cooking.<\/li>
  2. Add the bay leaf and cook the beans with a lid in boiling water to cover over medium heat until soft.<\/li>
  3. Saut\u00e9 the onion and garlic in a little oil and set aside.<\/li>
  4. Cut the meat (except the sausage) into 3 – 4 cm cubes and cook in a little oil on medium heat covered. The different meats have different cooking times so must be cooked separately.<\/li>
  5. Add the saut\u00e9ed onion mixture, the raw sausage, the cooked meat, the sliced portuguese sausage and the hot pepper to the cooked beans. Reduce heat to low and simmer uncovered for 1 hour, until slightly thick. If it is necessary to thicken the broth mash about a ladle of beans with a fork and return to pan.<\/li>
  6. Adjust the salt.<\/li>
  7. It gets better the next day and can also be frozen.<\/li><\/ol>\n\n\n\n

    This recipe serves 20 people and must be accompanied by: 2 Kg “arroz branco”, 1,5 Kg “couve”, 1 Kg “farofa”, 2 Kg peeled oranges or 20 “bananas \u00e0 milanesa”.<\/p>\n\n\n\n


    Posted on: 11 November 2011<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    CLICK HERE TO WATCH THE VIDEO The \u201cfeijoada\u201d – an icon of Brazilian cuisine – is a fusion of usual European cuisine with local products such as the black bean. It is a variation of the \u201ccozido portugu\u00eas\u201d, of the Italian “cassoeula”, of the French…<\/p>\n","protected":false},"author":2,"featured_media":3420,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56,46,55],"tags":[],"class_list":["post-3481","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten-free-en","category-recipes-en","category-savoury-dishes-en"],"_links":{"self":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/3481","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3481"}],"version-history":[{"count":2,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/3481\/revisions"}],"predecessor-version":[{"id":5390,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/3481\/revisions\/5390"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/media\/3420"}],"wp:attachment":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3481"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3481"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3481"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}