Feijoada is the national dish of Brazil. According to one version, this dish was invented by slaves who mixed the meat left over from the master's table with beans, which were traditionally considered the food of the poor. Nowadays it is customary for Brazilians to gather for feijoada every Saturday, and each chef has his own secrets of cooking this dish.
It is necessary
- - 500 g dry black beans
- - 700-900 g cold cuts (you can take beef jerky, salted pork ham, half-smoked beef, bacon, kupaty, pork sausages, pork ears)
- - 200 g lard,
- - 1-2 onions, 6 cloves of garlic, 1 medium bunch of parsley (you can take dried parsley).
- - bay leaves (4-6 pcs.)
- - bread crumbs (cassava flour is taken in the original), orange peel, spices (cumin, rosemary, allspice and others to taste).
Instructions
Step 1
Soak black beans in cold water overnight (for 8-9 hours). This will significantly shorten the cooking time.
Step 2
Cook the beans for 2 hours over moderate heat. The water should completely cover the beans. If necessary, water can be added.
Step 3
Prepare meat products. If there are many salty ones among them, then they can be washed in running water or soaked in cold water, changing it several times. Then chop everything finely.
Step 4
Add beef to the pot as it should take longer to cook than pork. Put the bay leaf.
Step 5
Melt lard in a frying pan and fry the sausages and smoked bacon in it. Then add them to the pot to the beans.
Step 6
In the remaining fat, fry the diced onion until golden brown, add finely chopped garlic and parsley.
Step 7
Add everything to a saucepan, add water if necessary and cook for about an hour over low heat until the beans become soft. Stir occasionally.
Step 8
Fry bread crumbs (or cassava flour) in a small amount of vegetable oil with finely chopped orange peel. Add spices: cumin, rosemary, allspice, cloves, orange zest.
Step 9
Place the feijoada on a plate (or in a ceramic pot), top with breadcrumbs. The dish is served with boiled rice and orange slices.
