Receita Solta

The Authentic Brazilian Feijoada: Flavor and Tradition

RS

Por

Master Receita Solta

The Authentic Brazilian Feijoada: Flavor and Tradition
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories980 kcal

Resumo para quem tem pressa

"Symbolic dish of Brazilian gastronomy structured with black beans cooked slowly under pressure with selected cuts of desalted dried meat, pork loin, smoked calabresa sausage, and toasted bacon. The sauté of garlic and onion in olive oil with bay leaves provides a velvety and dense broth."

The Authentic Brazilian Feijoada: Flavor and Tradition

O Que Você Precisa Saber

- Desalting the carne-seca for twelve hours with water changes prevents excessive saltiness in the broth. - Browning the bacon with garlic and onion at the beginning provides the fundamental aromatic fat of the feijoada. - Pressure cooking softens the meat fibers and dissolves the starch of the black beans into the broth.

Ingredients

Main Course

  • 500g of black beans
  • 300g of dried salted meat
  • 200g de lombo de porco
  • 200g calabresa sausage
  • 100g bacon
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • Salt and pepper to taste
  • Green onions to taste for garnish
  • For an even creamier texture, cook for longer.
  • If you prefer, use other meats like ribs or chicken breast.
  • Soak the beans for 12 hours before preparation to reduce cooking time.
  • The ideal is to serve with farofa and sauteed collard greens.
  • To preserve, keep in the refrigerator in a closed container for up to 3 days.

Instructions

Main Course

1

In a large pot, cook the black beans in water for 30 minutes; drain and set aside.

2

In the same pot, sauté the bacon until crispy and add the onion and garlic.

3

When the onion is golden, add the carne seca, the loin, and the sausage cut into slices.

4

Saute everything for about 10 minutes to release the flavors.

5

Add the reserved beans, bay leaves, and enough water to cover the ingredients.

6

Season with salt and pepper to taste and bring to pressure; cook for 2 hours.

7

Turn off the heat and let the pressure release naturally before opening the pan.

8

Verifique o tempero e ajuste se necessário. Sirva a feijoada quente com arroz branco e laranja.

Equipe sua Cozinha

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Chef Tips

- Soak the beans overnight to aid digestion and shorten cooking time. - Mash a ladle of beans against the side of the pot to naturally thicken the sauce. - Skim the excess surface fat with a ladle before finishing with parsley.

Variations

- Feijoada Completa Tradicional: acrescente orelha, rabo e pé de porco salgados e bem aferventados junto às demais carnes. - Feijoada Leve: utilize apenas peito de frango em cubos, lombo magro e linguiça de frango defumada no feijão preto. - Caldinho de Feijoada: bata os grãos com caldo no liquidificador, passe na peneira e sirva em copinhos com torresmo.

Substitutions

- Pork loin can be replaced with smoked pork ribs or sliced paio to enhance the smoky touch. - Carne-seca can be replaced with desalted carne de sol or well-cooked large cubes of beef chuck. - Smoked bacon can be replaced with artisanal lardo or well-fried fresh salted pork belly.

How to Store

Store in the refrigerator in a sealed container for up to four days. The beans absorb the seasonings and reach a more concentrated flavor the next day. Reheat over low heat adding half a cup of water to release the thick broth.

Can You Freeze It?

Congele em porções individuais em potes plásticos próprios para freezer por até noventa dias. Descongele na geladeira durante a noite e ferva na panela por cinco minutos antes de servir à mesa para homogeneizar o caldo.

What to Serve With

Pair with fluffy white rice, thinly sliced collard greens sautéed in garlic, crispy cassava flour farofa in butter, and slices of fresh orange.

Frequently Asked Questions

How to properly desalt the dried meat (carne-seca) for the Feijoada?

Cut into medium cubes, wash under running water, and leave immersed in water in the refrigerator for twelve hours, changing the liquid four times.

What is the best way to thicken the feijoada broth?

Remove two ladles of grains with a little broth, mash with a fork until a paste is formed, and return to the pan, boiling for five minutes.

Why is fresh orange usually served with feijoada?

The acidity and vitamin C of the orange aid in the digestion of heavy meats and facilitate the absorption of plant-based iron from the black beans.

Can I prepare feijoada without a pressure cooker?

Yes, in a large, heavy conventional pot with a lid, keeping the heat low and adding boiling water little by little for about three hours.

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