Feijoada
Ingredients
- 333.3 gRed bean (soaked overnight)
- 0.7 pcSemi-salted pig's foot (halved)
- 0.7 pcSemi-salted pig's ear (cleaned)
- 200 gSemi-salted pork belly (large cubes)
- 266.7 gBeef heel (chunked)
- 1.3 pcMorteau sausage (thickly sliced)
- 100 gSmoked lardons
- 1.3 pcYellow onion (finely chopped)
- 2.7 pcGarlic (minced)
- 0.7 pcCitrus sinensis (L.) Osbeck (halved)
- 2 pcBay leaf
- 1.3 tbspSunflower oil
- 266.7 gBlack beans (soaked for 12 hours)
- 266.7 gDried beef (cut into large cubes)
- 1.3 pcCalabresa sausage (sliced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. It tastes even better reheated as the flavors concentrate.
