Feijoada is a typical dish of Rio de Janeiro and is widely consumed throughout Brazil. Despite being a dish with many variations, the typical complete feijoada is one that takes all the salted meats (rib, assorted sausages, dried meat, foot, ear, tail, loin, bacon) and is served with orange slices, braised cabbage in garlic, rice and farofa. As it is considered a heavy dish, there are those who prefer to make a simple feijoada: for that, you can bet on using only paio sausage, bacon and dried meat, leaving your feijoada dish lighter without losing flavor. For those who are on a diet and want to bet on a light feijoada, invest in vegan feijoada or vegetarian feijoada! It doesn't contain meats, it's super nutritious and tasty, in addition to being lighter! If you want to go beyond the traditional feijoada, there are many variations of the dish that you can try such as white feijoada, seafood feijoada, mineira feijoada, shrimp feijoada and even similar dishes such as tripe or cassoulet, known as french feijoada! This recipe serves feijoada for 20 people, if you are going to cook for many people, multiply the ingredients by 2.5, for example: for a feijoada for 50 people you need to use 2.5 kg of beans, for a feijoada for 100 people would be 5 kg of beans and so on, follow this proportion for the rest of the ingredients you will never go wrong! Now that you know how to make feijoada, check out other bean recipes at TudoGostoso such as tropeiro beans, bean broth, easy black beans, creamy beans, simple carioquinha beans, Mexican beans, black-eyed bean salad,
INGREDIENTS
1 kg of black beans
100 g of dried meat
70g of pig's ear
70 g of pigtail
70 g of pig's foot
100 g of pork ribs
50 g of pork loin
100 g of paio
150 g of Portuguese sausage
Seasoning:
2 large chopped onions
1 bunch of chopped green onions
3 bay leaves
6 cloves of garlic
Black pepper to taste
1 or 2 oranges
40 ml of drip
salt if you need
METHOD OF PREPARATION
Soak the meat for 36 hours or more, change the water several times, if it's hot or summer, put ice on top or in cold layers.
Place to cook step by step: hard meats, then soft meats.
When it's soft, put the beans, and remove the meat.
Finally season the beans.
ACCOMPANIMENTS
Cabbage , white rice , orange , pork chops , farofa , pumpkin kebab , baião de two , bacon , crackling , sausage and seasoned broth - little cups .