Born at the crossroads of Afro-Brazilian, rural and peasant cuisines, feijoada is one of the most emblematic dishes of Brazil, served during large family meals on weekends ( almoço de sábado ).
Black beans, salted or smoked meats, a few bay leaves, garlic and a whole orange — and hours of gentleness to let each aroma find its place.
Traditionally, feijoada is a dish of patience: the beans must cook slowly, the pieces of meat must confit until they fall apart, and the aromas must blend into a thick, almost velvety broth.
Essential ingredients
Stew base
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Dried black beans, soaked overnight and then drained,
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Carne seca (or other salted meat), cut into small pieces,
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Slices of smoked bacon, cut into small dice,
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Smoked pork belly, diced,
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Pork ribs, cut between the bones,
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Linguiça sausage or mild chorizo, sliced ​​thinly,
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Yellow or white onion,
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Garlic,
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Bay leaves,
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Orange cut in half,
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Ground or whole cumin
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Vegetable oil.
The Jack Meal adaptation
Drain the beans and soaked meats. (See how to cook beans in a heat bag: Haitian Sticky Rice).
Mince the onion and garlic.
Cut the meats according to the instructions.
In the first casserole dish:
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Heat a first casserole dish over medium-high heat.
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Add the vegetable oil, garlic and bay leaves.
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Add the rehydrated beans. Pour in enough water or beef stock to completely cover the beans (or water to a level + 4 cm).
Bring to a boil then reduce heat, cover and place in the thermal bag for 30-45 minutes.
In a second casserole dish:
4. Rehydrate the carne seca by boiling it in water for 20 minutes to remove excess salt. Set the meat aside on a plate and discard the cooking water.
5. Fry the smoked bacon and smoked pork belly until nicely browned, then set aside on a plate.
6. Next, sear the pork ribs and then the linguiça/chorizo ​​and set aside on a plate.
Bring the two casseroles together:
7. Next, combine in a single casserole dish:
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Beans and garlic,
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All cuts of meat,
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The orange cut in half,
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Cumin.
8. Boil for another 15 minutes.
9. Open the Jack Meal thermal bag. Place a cloth in the bottom to protect it from any possible soiling of the casserole dish;
10. Place the covered casserole dish in the thermal bag. Cover with the lid and seal tightly.
11. Simmer for 45-60 minutes. You can also simmer for much longer (1, 2, 3 or 4 hours) and serve immediately.
12. Open and enjoy. Careful, it's hot!
At the time of service
Serve the feijoada with:
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white rice,
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sautéed cabbage
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of the farofa.
Newspaper Council
It's a dish that gains in flavor the next day.
