Feijoada

A thick, velvety dark sauce coating tender meats. The smoky aroma of bacon and sausage blends with the softness of beans simmered until the meat falls off the fork.

• Prep time: 40 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1523
• Protein: 107 g
• Carbs: 80 g
• Fat: 85 g

Ingredients

• 333.3 g Red bean ( soaked overnight )
• 0.7 piece Semi-salted pig's foot ( halved )
• 0.7 piece Semi-salted pig's ear ( cleaned )
• 200 g Semi-salted pork belly ( large cubes )
• 266.7 g Beef heel ( chunked )
• 1.3 piece Morteau sausage ( thickly sliced )
• 100 g Smoked lardons
• 1.3 piece Yellow onion ( finely chopped )
• 2.7 piece Garlic ( minced )
• 0.7 piece Citrus sinensis (L.) Osbeck ( halved )
• 2 piece Bay leaf
• 1.3 tbsp Sunflower oil
• 266.7 g Black beans ( soaked for 12 hours )
• 266.7 g Dried beef ( cut into large cubes )
• 1.3 piece Calabresa sausage ( sliced )

Instructions

1. Desalting and preparation

   Submerge the foot, ear, salt pork belly, and carne seca in cold water. Change the water several times to remove excess salt before cooking.

2. Starting the simmer

   In a large pot, cover the red beans, black beans, and meats (except sausages) with cold water. Add the bay leaves and the orange cut in half to absorb fat. Simmer until the meats are tender.

3. The seasoning (tempéro)

   Sauté the smoked bacon with the onion and minced garlic in oil. When the onion is translucent and the bacon is golden, pour in two ladles of cooked beans and mash them with a fork to create a thick paste.

4. Final binding

   Return this paste to the pot with the Morteau and calabresa sausages cut into slices. Let reduce uncovered until the sauce coats the spoon and becomes glossy.

Chef's tips

• Mash some of the beans at the end of cooking to bind the sauce and make it velvety.
• Cooking the orange with the meats helps digest the pork fat more easily.

Storage

Keeps for 3 days in the fridge. It tastes even better reheated as the flavors concentrate.