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Beans and pork
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
Izaura Bareto
@izaura6- Ingredients
- Recipe
- dried meat400 g
- smoked pork rib400 g
- salted pork leg1 unit(s)
- Salted pork loin300 g
- paio200 g
- smoked beef sausage200 g
- bacon100 g
- beans1 kg
- blonde leaves3 unit(s)
- chopped onion1 unit(s)
- crushed garlic6 unit(s)
- oil2 tablespoon
- orange6 unit(s)
- Cabbage Sauce2 unit(s)
- crushed garlic3 unit(s)
- smoked bacon50 g
- salt1 to taste
- cassava flour2 cup
- eggs3 unit(s)
- butter1 tablespoon
- parsley1 tablespoon
- small chopped onion1 unit(s)
- pepper1 to taste
- Clean the salted meats well, removing the excess fat and cleaning the hairs, and soaking them in water for a few hours Change the water a few times during this period.
- Pick and wash the beans, and soak for a few hours. After the sauce, boil the salted meats in whole pieces, for about 20 minutes, on high heat, discarding the water, in order to remove the excess fat.
- Put the beans to cook, along with the bay leaves and two oranges, unpeeled, cut in halves.
- When it starts to boil, add the meat. Half an hour later, place the ribs, and after half an hour, place the loin, sausage, sausage and bacon, taking care to remove and throw away, during the entire cooking process, the fat that rises to the surface.
- Add hot water whenever necessary, taking care to keep the meat always covered by the broth. When the beans are soft, remove the halves of the oranges. Brown the onion and garlic well in a cup of oil previously heated in a frying pan and place in the cooking pan.
- After two hours start testing the degree of doneness of the meats with the fork. Taste for salt and skim again to remove any excess fat.
- Remove two ladles full of grains and mash with a fork until you get a paste. Mix with the feijoada and lower the heat. When all the meats and beans are done, remove and cut the meats into small pieces to serve, returning to the pan with the beans and cooking for another 10 to 15 minutes on low heat.
- Peel the remaining oranges, removing all the skins and seeds and cut into pieces not too large and place in the fridge until serving. Prepare white rice, cabbage and farofa.
- Serve all the meat cut into regular pieces on a large platter and the beans in a deep terrine, with a lid.
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