Find out how to prepare different options of this delicious typical Brazilian dish
Feijoada is undoubtedly a perfect dish for Saturday. In addition to being comforting and extremely tasty, it brings with it a cultural tradition that dates back to the heart of Brazilian cuisine. So, thinking of making lunch on your weekend even more delicious, we separated 4 Feijoada recipes. Check!
Simple feijoada
Ingredients
- 200 g of black beans
- 180 g of slices cut into slices
- 180 g of sliced peppers sausage
- 200 g of Bacon chopped
- 3 Bay leaves
- 3 teeth with peeled and chopped garlic
- Cipollin herb cut to taste
- Waterfall
Methods of preparation
Dip the black beans in a container with water for 12 hours. Then drain and wash in running water. In a pressure cooker, place the black bean and cover with water. Bring over medium heat and cook for 15 minutes after collecting the pressure.
Put the bacon in a pan and bring over medium heat. Fry until golden brown. Transfer to a container and set aside. Then, in the same pan, arrange the sausage and pair and fry until golden brown. Turn off the heat and set aside.
After cooking the black bean, wait for the pressure of the pan to come out and place the bacon and sausages in the pan. In the same pan used to fry the sausage, the pair and the bacon, arrange the garlic and bay leaves and bring over medium heat until golden brown. Pour the mixture into the pressure cooker, cover and cook for another 5 minutes after starting the pressure. Serve with chives.
Feijoada with vegetables
Ingredients
- 2 cups of white beans tea
- 5 1/2 cups of water tea
- 3 tablespoons of olive oil
- 2 peeled and chopped cloves of garlic
- 1 peeled and chopped onion
- 2 chopped celery stems
- 180 g of sliced peppers sausage
- 2 peeled and bites
- 1 sweet potato peeled and diced
- 1 peeled and sliced carrot
- 1 CHAYOT SBUCCIO AND DAINI
- 1 green sliced corn
- 2 cups of pumpkin tea peeled and cut into cubes
- 1 cup of chopped cod tea
- 2 Bay leaves
- 1 teaspoon of cumin powder
- 1 cup of chopped green green
- Rooms and black pepper ground to taste
- Waterfall
Methods of preparation
In a container, put the white beans, cover with water and stop sauce For 12 hours. Then drain and wash in running water. Transfer to a pressure cooker, cover with water and bring over medium heat to cook for 20 minutes after starting the pressure. Turn off the heat, wait for the pressure to move away and set aside.
In another pan, put the olive oil and bring over medium heat. Add the garlic and onion and fry until golden brown. Add the celery and peppers sausage and brown for 3 minutes. Add the remaining ingredients and white beans cooked with the broth and cook for 15 minutes. Turn off the fire and serve then.
White Feijoada
Ingredients
- 500 g of white beans
- 180 g of sausage Pepperoni in slices
- 180 g of slices cut into slices
- 300 g of pork loin
- 300 g of dry meat in cubes
- 500 g of pork ribs
- 1 peeled and chopped carrot
- 150 g of chopped bacon
- 4 sbucciati and chopped garlic teeth
- 5 Bay leaves
- Waterfall
Methods of preparation
In a container, put the sausage, the pair, the loin and the dirty meat, cover with water and refrigera for 24 hours, changing the water 3 times during this period. In another container, place the white beans, cover with water and immerse for 12 hours. Then drain the white beans and wash in running water. Arrange in a pressure cooker and cover with water (5 fingers above the beans). Add the sausage, the pair, the loin, the dirty meat and the bay leaves and bring over low heat to cook for 30 minutes after starting the pressure.
In the meantime, in another pan, put the ribs, cover with water and bring over medium heat to cook for 15 minutes. Turn off the heat, drain the water and set aside. In another pan, put the bacon and garlic and bring over medium heat to fry until golden brown. Put the carrot and brown until you are passionate. Pour the mixture into the pan with the white beans, add the ribs and cook until the feijoada thickens, but without letting the ribs crumble. Turn off the fire and serve then.
Tip: Serve decorated with parsley.
Lentil Feijoada
Ingredients
- 500 g of lentils
- 200 g of sliced peppers sausage
- 200 g of sliced pair
- 200 g of meat Deselated and bite
- 1 peeled and chopped onion
- 3 cloves of peeled and chopped garlic
- 2 leather without seeds without seeds and chopped
- 1 bay leaf
- Salt, ground black pepper, chopped parsley and olive oil to taste
- Waterfall
Methods of preparation
In a pan, put the lentil and bay leaf and cover with water. Bring over medium heat to cook for 20 minutes. Turn off the heat, drain the water (reserving a little broth) and set aside. In another pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add the tomatoes and cook until they crumble. Add the sausage, the pair and the dirty meat and the brown. Finally, put the lentil with the reserved broth and cook for 15 minutes. Season with salt and black pepper. Turn off the fire and finish with the parsley. Serve later.
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.
