Receita Solta

Delicious Traditional Feijoada: Taste of Brazil on the Plate

RS

Por

Master Receita Solta

Delicious Traditional Feijoada: Taste of Brazil on the Plate
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories530 kcal

Resumo para quem tem pressa

"Delicious Traditional Feijoada, the Taste of Brazil on the Plate. A traditional and tasty recipe that requires little preparation time, resulting in a delicious and nutritious dish."

Delicious Traditional Feijoada: Taste of Brazil on the Plate

O Que Você Precisa Saber

- Easy to prepare in an hour and a half. - Goes well with rice and farofa. - A recipe that values quality ingredients. - Goes well with a good barbecue. - Has varieties of meat for varieties of preferences.

Ingredients

Main Course

  • 500g of black beans
  • 300g of dried salted meat
  • 200g of pork ribs
  • 200g calabresa sausage
  • 100g bacon
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • Salt to taste
  • Black pepper to taste
  • Chopped green onions for garnish

Instructions

Main Course

1

Deixe o feijão de molho por 8 horas antes de cozinhar.

2

In the pressure cooker, fry the bacon until crispy and set aside.

3

Na mesma panela, doure a cebola e o alho até ficarem transparentes.

4

Add the dried beef and the pork rib and fry for 5 minutes.

5

Combine the beans with the bacon sauce and bay leaves.

6

Strain the beans, add enough water, and cover the pot.

7

Cook for 1h after reaching pressure.

8

Turn off the heat, wait for the pressure to release, and add the calabresa sausage.

9

Cook for another 30 minutes without pressure.

10

Season with salt and pepper to taste and serve with rice and farofa.

Equipe sua Cozinha

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Chef Tips

- Reserve the bacon before frying, to avoid burning. - Fry the bacon in hot oil to avoid burning. - Add salt and black pepper to taste, as the bean sauce is already salty.

Variations

- For a lighter version, you can use whole black beans instead of black beans. - For a healthier version, you can use only dried meat and leave out the calabresa sausage. - For a faster version, you can buy pre-cooked beans or pre-soaked beans.

Substitutions

- Para substituir o feijão, pode-se usar feijão preto ou feijão carioca. - Para substituir a carne seca, pode-se usar costeleta de porco ou carne de porco à moda. - Para substituir a linguiça calabresa, pode-se usar linguiça padaria ou linguiça de porco.

How to Store

- Feijoada can be kept in a vacuum oven for up to 1 month. - After cooking, Feijoada should be stored in an airtight container and kept in the refrigerator for up to 3 days.

Can You Freeze It?

- A Feijoada pode ser congelada em uma camada de gelatina de feijão para evitar grumos. - Após congelar, a Feijoada deve ser descongelada ao máximo antes de ser cozida novamente. - A Feijoada congelada deve ser cozida por mais tempo do que em uma refeição normal.

What to Serve With

- Feijoada harmonizes with rice and cassava flour farofa. - For a touch of flavor, it can be served with a pinch of olive oil and a bay leaf at the end of the preparation. - For a touch of flavor, it can be served with a black pepper sauce.

Frequently Asked Questions

Can Feijoada be prepared in a pressure cooker?

Yes, it is possible, but to prevent the beans from burning, it is recommended to cook them in a regular pot and then cook them in a pressure cooker.

Qual é a duração do cozimento da Feijoada?

O feijão deve ser coado e depois cozinhar por 1 hora após pegar pressão, mais 30 minutos sem pressão.

What is the total preparation time for Feijoada?

The total preparation of Feijoada is about 1 hour and a half, including cooking time.

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