2 min readFeb 24, 2021
FEIJOADA RECIPE
Ingredients200 grams of dried meat
200 grams of salted pork loin
600 grams of black beans
2 dried bay leaves
250 grams of pork ribs
200 grams of paio sausage
200 grams of pepperoni pork sausage
150 grams of smoked bacon
1 chopped onion
4 cloves garlic, minced
2 sachets of KNORR IDEAL SEASON MY BEANknorr Logo
1 orangePreparation modeCut the dried meat into medium cubes and place in a deep bowl. Cover with water and soak for 12 hours, changing the water every 4 hours.
Cut the loin into medium cubes and place in a deep bowl. Cover with water and soak for 12 hours, changing the water every 4 hours.
The next day put two liters of water to a boil. In the meantime, choose the beans, wash the beans thoroughly and place in a deep container. Pour the boiling water into the beans and soak for 20 minutes. Drain all the water and reserve the wet beans.
Quickly boil desalted dried meat, desalted tenderloin and pork ribs. Reserve.
Cut the bacon into medium cubes, reserving the skin if you want some of the fat (to use in the sauté later).
Bring 2.5 liters of water to the boil. In a pressure cooker, place the bacon zucchini and sauté quickly until it curls.
Place the soaked beans in the pan, cover with the boiling water (it is important to use the boiling water to make the bean broth more creamy!), Add the bay leaves, the dried meat, the loin and the pork ribs and cook for 20 minutes from the moment the pan starts to sizzle.
Meanwhile, cut the sausage and sausage into slices. Quickly stir the sausage and sausage. Reserve.
In a large saucepan place the reserved fat of the bacon and put it on the fire to melt (if you didn't reserve the fat, use 1 tablespoon of olive oil) and sauté the chopped onion, the chopped garlic, the diced bacon, the pepperoni sausage and the paio. Add the cooked beans and the Knorr Meu Feijão Ideal Seasoning with the meat in the saute. Wash the orange well (whole and with the peel). Place the orange in the pan (it will absorb much of the fat).
Cook everything over low heat for 20 minutes until the broth of the feijoada is very creamy, the beans are cooked and the meat is tender. If necessary, add more boiling water during cooking. As soon as it is ready, remove the orange and the bacon zucchini.
Serve with sautéed kale, tomato vinaigrette, orange slices, white rice and farofa.