- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 800 kcal
Quick summary
“Delicious feijoada made in a slow cooker, prepared with varieties of meats and ingredients. A practical and tasty recipe that allows you to experience unique flavors.”
What you need to know
- Facil de preparar em uma panela lenta
- Variedade de carnes para um sabor intenso
- Cozimento prolongado para maciez dos ingredientes
Ingredients
Main
- 500g of black beans
- 300g of dried salted meat
- 200g pork ribs
- 150g of calabresa sausage
- 1 chopped onion
- 4 cloves garlic, minced
- 2 bay leaves
- Salt and pepper to taste
- Enough water to cover the ingredients
- Soak the beans for 8 hours and drain.
- In the slow cooker, add the beans, dried meat, ribs, and sausage.
- Place the chopped onion and garlic over the ingredients.
- Add the bay leaves and season with salt and pepper to taste.
- Top with water until all ingredients are covered.
- Put the lid on the pot and select the 'Low' function to cook for 6 hours.
- Then, check if the beans and meats are tender.
- Taste and adjust the seasonings if necessary.
- For a more intense flavor, sauté the onion and garlic before adding to the pot.
- Use varied meats to increase the flavor of the feijoada.
- Serve accompanied by rice and farofa for a traditional touch.
- If there are leftovers, the Feijoada can be frozen for up to 3 months.
- For a thicker broth, cook a little longer with the lid open.
Instructions
Principal
- Soak the beans for 8 hours and drain.
- In the slow cooker, add the beans, dried meat, ribs, and sausage.
- Place the chopped onion and garlic over the ingredients.
- Add the bay leaves and season with salt and pepper to taste.
- Top with water until all ingredients are covered.
- Put the lid on the pot and select the 'Low' function to cook for 6 hours.
- Then, check if the beans and meats are tender.
- Taste and adjust the seasonings if necessary.
Chef's tips
- Refogue a cebola e alho antes de adicionar à panela para um sabor mais intenso
- Adicione carnes variadas para incrementar o sabor da feijoada
- Verifique e ajuste os temperos após o cozimento
Variations
- Adicione ervas como coentro ou pimenta-do-reino para dar um toque de sabor
- Adicione um pouco de vinagre para dar um sabor mais seco e intenso à feijoada
- Adicione um pouco de açúcar para dar um toque de doçura ao molho
Substitutions
- Substituir a carne seca por caldo de carne seca para uma redução do tempo de preparo
- Usar linguiça de panela em vez de linguiça calabresa
- Substituir a cebola por um tomate maduro
How to store
Feijoada prepared in the slow cooker can be kept in an airtight can for up to 3 days. After this duration, the quality of the flavor may decrease.
Can it be frozen?
It will not freeze, as Feijoada loses its flavor and texture when frozen. It is best to prepare in quantity for immediate consumption.
What to serve with
- Espaguete para servir junto
- Aipo para adicionar um toque de sabor
- Farofa de mandioquinha para acompanhar
Frequently asked questions
How can I add more flavor to the feijoada?
Add herbs like cilantro or black pepper to give a touch of flavor.
How long should I soak the beans?
Let the beans soak for at least 8 hours before cooking.
Can fish be added instead of dried meat?
We do not recommend it, as feijoada is traditionally made with meat and not fish.
Can white beans be used instead of black beans?
We do not recommend it, as black beans are the traditional and tastiest for feijoada.
