- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 690 kcal
Quick summary
“A balanced and lighter version of the biggest icon of Brazilian gastronomy, this feijoada combines black beans cooked with desalted dried beef and chicken sausage, eliminating excessively fatty cuts. It's worth preparing to savor a thick and aromatic broth with much fewer calories.”
What you need to know
- A pré-fervura de 10 minutos do feijão reduz antinutrientes, facilitando a digestão e diminuindo desconfortos
- A linguiça de frango e a carne-seca magra reduzem drasticamente o teor de gordura saturada da receita tradicional
- O cozimento sob pressão com louro assegura carnes macias e um caldo encorpado de forma natural
Ingredients
Main
- 500g of black beans
- 250g of dried meat breast
- 200g of chicken sausage
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Principal
- Start by cooking the black beans in water for about 10 minutes under pressure.
- Discard the water and wash the beans. Set aside.
- In a pan, heat the olive oil and sauté the onion and garlic until golden.
- Add the dried meat and the sliced chicken sausage, sautéing well.
- Place the beans in the pot with the bay leaves and add enough water to cover everything.
- Cook under pressure for about 30 minutes or until the meats are tender.
- After cooking, season with salt and pepper to taste.
- Serve hot, accompanied by brown rice and farofa.
Chef's tips
- Dessalgue a carne-seca em cubos na geladeira por 12 horas trocando a água ao menos três vezes antes de iniciar o preparo
- Amasse uma concha de feijão cozido contra a lateral da panela nos minutos finais para engrossar o caldo sem usar farinhas
- Deixe a pressão sair naturalmente da panela para que o feijão complete a cocção de forma suave e os grãos permaneçam inteiros
Variations
- Adicione rodelas grossas de cenoura e abóbora japonesa nos últimos 15 minutos de cozimento para enriquecer com legumes
- Acrescente uma pitada de cominho em pó e raspas de laranja ao caldo para uma assinatura de sabor marcante
- Incorpore tiras de couve fresca rasgada diretamente no caldo quente nos minutos finais antes de servir
Substitutions
- A linguiça de frango pode ser substituída por linguiça de lombo suíno magra ou paio com pouca gordura aferventado
- A carne-seca pode ser substituída por acém magro em cubos ou lombo suíno cortado em pedaços médios
- O azeite de oliva pode ser substituído por óleo de milho ou óleo de girassol para refogar os temperos
How to store
Keep the light Feijoada in the fridge in a closed container for up to 4 days. The flavor develops and becomes even more integrated the next day; when reheating, add half a cup of hot water to loosen the thick broth.
Can it be frozen?
Feijoada freezes with excellent quality for up to 90 days in airtight containers suitable for the freezer. To defrost, move to the refrigerator the day before or take it directly to the pan over low heat with a lid and a drop of water.
What to serve with
Serve accompanied by fluffy brown rice, collard greens quickly sautéed in garlic, fresh orange slices to facilitate digestion, and light oat farofa or toasted cassava flour with little olive oil.
Frequently asked questions
Which chicken sausage to choose so it doesn't fall apart?
Prefer fresh chicken sausages with a firm consistency and natural casing, cut into 1.5 cm thick slices.
Does the light feijoada have a thin broth because it doesn't have fatty meats?
No, just mash one or two ladles of beans against the side of the pot and boil for 5 minutes without a lid to thicken the broth.
How to desalt dried salted meat (carne-seca) quickly and safely?
Cut into medium cubes, boil in plenty of water for 15 minutes, discard the water, and repeat the process one more time before cooking.
Why discard the first boiling water of the black beans?
This process eliminates substances that cause poor digestion and gas (oligosaccharides), making feijoada much lighter on the stomach.
