Feijoada: 7 fantastic versions to try today

In addition to the traditional Feijoada, you know unusual variants of this wonderful dish! Basically composed of black beans and various parts of the pork, the feijoada is the dear dish of Brazilians. Its history is full of contradictions, so it is not known for sure when and where this recipe was born.

Regardless of those who created this divine dish, the fact is that it enriches our cuisine and makes meals even more special. And to honor it, the guide in the kitchen selected seven versions of the dish to innovate and delight. Check!

Different feijoada recipes

Sea Feijoada

Time: 1h (+4h soaked)

Performance: 6 portions

Difficulty: easy

Ingredients

• 2 and 1/2 cups (tea) of white beans
• 2 tablespoons of olive oil
• 1 diced onion
• 2 wedges of chopped garlic
• 1 Dedi celery stem
• 1 carrot cubes
• 3 tablespoons of tomato extract
• 1 bay leaf
• Salt, black pepper and chopped green smell to taste
• 500 g of cationic fish
• 400 g of average clean prawns
• 400 g of lula in the rings
• 2 leather -free tomatoes and cubes seeds

Methods of preparation

Immerse the white beans in water for 4 hours. Heat a large pan with olive oil over medium heat, brown the onion and garlic for 3 minutes. Add the celery, the carrot and the reduced for 3 minutes. Add the extract and fry for 2 minutes. Add the drained beans, the bay leaf, cover with boiling water up to two fingers over the beans and cook for 30 minutes or until softened. Season with salt and pepper. Add the fish, the prawns, the squid, the tomato and cook for 5 minutes. Transfer to a cumbuca, sprinkle with green smell and serve.

Traditional feijoada

Time: 2h20 (+24h soaked)

Performance: 12 portions

Difficulty: easy

Ingredients

• 1 pork tail
• 1 pork ear
• 300 g of ribs of pigs in pieces
• 300 g of pork loin in cubes
• 300 g of cattle cubes
• 500 g of black beans
• 3 Bay leaves
• 2 tablespoons of oil
• 2 buds of sliced ​​peppers sausage
• 1 tire of pair in slices
• 350 g in cubes
• 2 wedges of chopped garlic
• Salt and pepper sauce to taste
• Brasato and cracking cauliflower to accompany

Methods of preparation

Put the pigtail and the ear of the pigs in a bowl, cover with water and dip for 24 hours, changing the water 4 times. Drain, put in a pan, cover with water and cook for 30 minutes, over medium heat. Drain, leave to cool and cut into pieces. In a pressure cooker, put the tail and the ear, the ribs, the lomb, the coupling, the beans and the bay leaf, cover with water and cook for 20 minutes with the pan open, without pressure, on low heat. Separately, heat a pan over medium heat, with oil and fry the peppers, the pair, the bacon and the garlic for 5 minutes or until golden brown. Transfer to the pressure cooker, cover with more water, cover and cook for 20 minutes after the pressure start. Turn off, let the pressure come out naturally and open the pan. Return the pan over medium heat, season with salt, pepper sauce and cook until all the ingredients are soft but without crumbling. Remove from heat and serve accompanied by braised cabbage and clinch.

Vegetable feijoada with peppers

Time: 1h (+2h soaked)

Performance: 8 portions

Difficulty: easy

Ingredients

• 2 cups (tea) of white beans
• 5 and 1/2 water cups
• 3 tablespoons of olive oil
• 2 wedges of chopped garlic
• 1 chopped onion
• 2 chopped celery stems
• 2 buds of sliced ​​peppers sausage
• 2 chopped manoc
• 1 diced sweet potato
• 1 carrot in slices
• 1 cubic chayote
• 1 Expires green corn in slices
• 2 cups of Cabotian pumpkin
• 1 cup of chopped pod
• 2 Bay leaves
• 1 teaspoon of cumin powder
• 1 cup of chopped smell
• Salt and black pepper to taste

Methods of preparation

Immerse the beans for 2 hours. Drain and cook with the sauce water in a pressure cooker for 20 minutes over low heat, after the start of the pressure. Turn off, let the pressure come out of course, open the pan and set aside. In another pan, over medium heat, heat the olive oil and fry the garlic, onion, celery and peppers for 3 minutes. Add the manoc, the sweet potato, the carrot, the chayote, the corn, the pumpkin, the pod, the bay leaf, the cumin, the green smell, the salt, the pepper, the bean cooked with the broth, cover with more water, if necessary and cook for 15 minutes or until the vegetables soften. Transfer to a plate and serve.

Light feijoada

Time: 2h (+24h soaked) (+6h refrigerator)

Performance: 8

Difficulty: average

Ingredients

• 300 g of lean cubes
• 600 g of red beans, Carioca or Jalo
• 300 g of lumbo pig without fat and cubes
• 1 large onion in cubes
• 5 wedges of chopped garlic
• 8 cups of water
• 1/4 cup of Cachaça
• 2 Bay leaves
• 1 small onion with 5 pin cloves
• 2 oranges
• 400 g of chicken or sliced ​​turkey sausage
• Salt and black pepper to taste

Methods of preparation

Dip the dry meat in the water for 24 hours in the refrigerator, changing the water 4 times. Immerse the beans in water for 6 hours. Put the dry meat and the loin in a pan and cover with water. Let it boil and drain them. Repeat the process 3 more times and the last time, let it cool in the water. Refrigerate for at least 6 hours or until fat solidifies. Clean all the fat of the meat. Heat a non -stick pan and brown the meat for a few minutes. Add onion and garlic and cook for 5 minutes. Add the drained water to the water until it covers the meat. Add the cachaça, the bay leaf, the onion enriched with the blackheads and the well -washed integrated oranges with a knife. Cook for 30 minutes. Constantly remove the fat that forms on the surface with a spoon. Add the sausage and cook for another 30 minutes or until the beans and meats are all soft and the broth often. Season with salt and pepper. Remove the oranges and stiletto onion. Serve accompanied by white rice, crumbs, cabbage and orange.

Vegetarian feijoada

Time: 1h (+12h soaked)

Performance: 8

Difficulty: easy

Ingredients

• 2 cups (tea) of white beans
• 4 tablespoons of olive oil
• 1 chopped onion
• 2 Accardati garlic cloves
• 2 chopped tomatoes
• 1 carrot cubes
• 1 chopped stem
• 1 cube of vegetable broth
• 2 liters of boiling water
• 1 cup of cooked and chopped broccoli
• 4 tablespoons of green olive in slices
• 1/2 cup of corn
• Salt, black pepper and chopped green smell

Methods of preparation

In a bowl, put the beans, cover with water and soak for 12 hours. Drain and set aside. In a large pan, heat the olive oil over medium heat and brown the onion and garlic for 3 minutes. Add the tomatoes, carrots and celery and brown for 2 minutes. Add the drained beans, the vegetable broth and the water and cook over low heat for 45 minutes or until softened. Add broccoli, olives and corn. Season with salt, pepper and green smell. Then serve accompanied by white rice.

Chickpeas

Time: 1h30

Performance: 10

Difficulty: easy

Ingredients

• 500 g of chickpeas
• 1 smoked sausage rubber in pieces
• 250 g of bacon in pieces
• 500 g of pork with broken pork in pieces
• 2 liters of boiling water
• 3 pieces in pieces
• 2 cubes of vegetable broth
• 2 carrots in slices
• 300 g of chopped pod
• 2 chopped cabbage leaves
• 4 tablespoons of olive oil
• 4 Accardati garlic cloves
• 1 chopped onion
• 1 bay leaf
• Gets up to taste

Methods of preparation

In a pressure cooker, it place the chickpeas, the sausage, the bacon, the loin, the water, the tomatoes and the vegetable broth. Cover the pan, bring over medium heat and cook for 45 minutes after the pressure start. Turn off the heat, let the pressure exit, open the pan, add the carrot, pod and cabbage, brings over medium heat and cook, stirring occasionally until the vegetables are tender. In a pan, put the olive oil, garlic, onion and bay leaf, bring over medium heat and fry, stirring occasionally, until golden brown. Transfer to the pan with the chickpeas, season with salt, mix well and cook for 5 minutes. Remove from the heat and serve.

Chicken feijoada

Time: 1h20 (+6h soaked)

Performance: 6

Difficulty: easy

Ingredients

• 300 g of white beans
• 1 tablespoon of oil
• 800 g of unscrupulous ovecox without skin and cubes
• 1 mining medium chopped onion
• 2 wedges of chopped garlic
• 1 big carrot
• 2 chopped ripe tomatoes
• 6 cups of water
• Salt, black pepper and chopped green smell to taste

Methods of preparation

Immerse the white beans in water for 6 hours. Heat a large pan with the oil and brown the chicken until golden brown. Add onion, garlic and carrots and brown for 5 minutes. Add the tomato and beans, add the water. Cook over low heat with the pan covered for 45 minutes or until they thicken and the broth thickens. If necessary, add more water. Season with salt and pepper. Sprinkle with green smell and serve with white rice with spinach and seasoned corn flour.

Source: Terra

Ben

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.