|
ENGLISH |
|
Ingredients: |
|
1kg of black beans |
|
1kg of pork meat (spare ribs, belly, pig's
trotters and head) |
|
500 g of "calabresa" sausage |
|
400 g of "paio" sausage |
|
1kg of jerk beef |
|
6 tablespoons of oil |
|
2 chopped onions |
|
2-3 cloves of crushed garlic |
|
bay leaves, parsley and spring onion |
|
salt and black pepper to taste |
|
Preparation: |
|
1. Soak the beans overnight.
|
|
2. Cook the beans in a pressure cooker
in plenty of water for 30-45 minutes or
until soft. |
|
3. Save the cooked beans for later. |
|
4. Soak the jerk beef overnight.
|
|
5. Cut the jerk beef into small pieces
and cook it in water for 30 minutes or
until soft. Drain the water and save it
for later. |
|
6. Clean (if necessary), rinse the pork
meat, pat it dry and cut it into small
pieces. |
|
7. Cook the pork meat in water until
soft. Drain the water and save it for
later. |
|
8. Cut the Brazilian sausages into
slices. |
|
9. Cook the Brazilian sausages in
boiling water for 5 minutes. Drain the
water and save them for later.
|
|
10. Sauté the onion and the garlic in
hot oil. |
|
11. Add the beans, the jerk beef, the
pork meat, the sausages and stir well. |
|
12. Add all the seasonings, water (if
necessary) and stir well. |
|
13. Bring it to a boil under low heat
until the liquid is thicker. Stir it
once in a while and add water, if
necessary. |
|
14. Put the "feijoada" in a bowl and
serve it with
rice,
steamed kale,
farofa and
vinaigrette sauce. |
