Learn how to prepare different options of this delicious typical dish
Feijoada is, without a doubt, a perfect dish to enjoy on Saturday. In addition to being a comforting and extremely tasty delicacy, it carries with it a cultural tradition that goes back to the heart of Brazilian cuisine. So, thinking of making your weekend lunch even tastier, we have put together 3 tasty feijoada recipes. Watch!
Simple Feijoada
ingredients
- 200 g of black beans
- 2 pair slices, cut into slices
- 1 piece pepperoni, cut into slices
- 200 g of chopped bacon
- 3 bay leaves
- 3 cloves of minced garlic
- Chopped chives to taste
- Waterfall
Preparation method
In the pressure cooker, cover the black beans with water and place over medium heat. Cook for 15 minutes, after taking pressure. Fill another pan with water and place it over medium heat. Boil the sausages and bacon for 10 minutes to remove excess salt. Then drain the water from the sausages and Bacon. Place the bacon in a pan and place over medium heat. Fry until golden brown. Reserve. Then fry the sausages until golden brown and set aside.
After cooking the beans, wait for the pressure in the pan to release and add the bacon and sausages. In the same pan used to fry the sausages and bacon, fry the garlic with the bay leaves over medium heat until golden brown. Add the beans, mix well and cook over medium heat for another 15 minutes, after putting pressure. We then wait for the pressure to release and let the feijoada boil for 10 minutes over high heat, with the pan uncovered, until the broth has thickened. Lastly, add the chopped chives, mix and serve immediately.
Feijoada with vegetables
ingredients
- 2 cups white bean tea
- 5 1/2 cups water
- 3 tablespoons of olive oil
- 2 cloves garlic, minced
- 1 onion chopped
- 2 celery stalks chopped
- 2 wedges of Calabrian sausage cut into slices
- 2 chopped parsnips
- 1 sweet potato cut into cubes
- 1 carrot cut into slices
- 1 chayote cut into cubes
- 1 ear of green corn, cut into slices
- 2 cups cabotiá squash, cut into cubes
- 1 cup chopped green beans
- 2 bay leaves
- 1 teaspoon cumin powder
- 1 cup crushed green chili tea
- Salt and ground black pepper to taste
- Waterfall
Preparation method
Place the beans in a container, cover them with water and let them cool. sauce for 2 hours. Drain the beans and wash them under running water. Place the beans in the pressure cooker, cover with water and heat. Cook for 20 minutes on low heat, after starting the pressure. Turn off the heat, wait for the pressure in the pan to release and set aside.
In another pan, over medium heat, heat the olive oil, fry the garlic and onion until golden brown and add the celery and Calabrian sausage. Leave on the heat for 3 minutes, stirring constantly. Add the cassava, sweet potato, carrot, chayote, corn, squash, green beans, bay leaf, cumin, green chile, salt, black pepper and the cooked beans with the broth. Cook for 15 minutes or until vegetables are soft. Then turn off the heat and serve.
White Feijoada
ingredients
- 500 g of white beans
- 1 pepper sausage cut into slices
- 1 pair cut into slices
- 300 g of pork loin
- 300 g of dried meat cut into cubes
- 500 g of pork ribs
- 150 g of chopped bacon
- 4 cloves of garlic
- 5 bay leaves
- Waterfall
Preparation method
Place the ribs, dried meat and loin in a container, cover with water and leave in the refrigerator for 24 hours (during this period change the water 3 times). Place the white beans in another container, cover with water and leave to macerate for 12 hours. Then drain the beans and wash them under running water. Place the beans in the pressure cooker and cover them with water (5 fingers above the beans). Add the sausage, the pair, the dried meat, the loin and the bay leaf and bring to the boil. Cook for 30 minutes on low heat after starting the pressure. Reserve.
In the meantime, place the ribs in a pan, cover with water and cook over medium heat for 15 minutes and set aside. In another pan, add the bacon and garlic and heat over medium heat until browned. Then add the bean with the meat, the ribs and cook until it thickens, but without letting the ribs fall apart.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
