Feijoada - a nutritious and healthy dish of braised pork Pork - meat guide   with black beans, which refers to the national cuisine of Brazil. This dish can be prepared for his most intimate friends a cold winter Sunday evening. Make sure that all have enough beer. Brazilians love beer, and they love to drink it chilled or as they say in Portuguese, "BEM galad." Beer is well suited to such severe food.

Typically, feijoada is served with rice and garnished with fried cassava flour (also called "farofa") and slices of fresh orange. In addition, you can also submit sautéed cabbage or couve a mineira - classical complement. Just chop the cabbage very finely and fry in a few tablespoons olive oil Olive oil: useful properties .

Beans and meat: prepared hours

Traditionally used for feijoada meat scraps, such as pig tails and ears. While many recipes and advise more preferable to use a smoked pork ribs, «carne seca» (beef jerky in the Brazilian style) and sausages containing protein.

It is good if your area has a shop of Brazilian products, where you can get the right ingredients, but in principle, smoked ribs can be found in any supermarket.

Feijoada: Composition (for 4-6 persons)

Composition:

• 0, 5 kg of black beans
• 0, 5 kg of smoked sausage
• 250 gr «carne seca» (Brazilian beef jerky Beef - Meat Guide   - it is necessary)
• 0, 5 kg of smoked pork ribs
• 2 smoked pork thighs
• 1 large onion
• 4 cloves of garlic (finely chopped)
• 1 large green chili pepper (seeded and chopped)
• 2 bay leaves
• 0, 5 liters of nourishing chicken broth
• Salt and pepper

Cooking method

• Place the smoked meat (except sausage) in a large pot. Fill with water and let soak overnight, you need to change the water at least once to get rid of excess salt.
• Wash black beans, place in a saucepan and cover with water and leave overnight.
• Morning, change the water in the smoked meat for the last time, and simmer for about two hours, removing the foam that forms on the surface.
• After two hours, remove the meat from the water and leave it to cool. Separate the meat from the bones.
• While preparing meat, change the water in the beans and also put them on a slow fire for two hours. Remove the foam from the surface of the water as it becomes available.
• After two hours, drain the water from the beans, but the resulting broth aside.
• Fry the onions in a little oil until soft golden hue. Add the garlic and green chili pepper and cook for another three or four minutes.
• The flameproof casserole, place first a mixture of onion and pepper, then smoked meat and beans, each layer with salt and pepper (be careful not to overdo, keep in mind that the meat still contains a certain amount of salt).
• Slice smoked sausage layers 2, 5 cm and add to the pot.
• Then the bay leaf.
• Pour everything to the middle of the pan a little water out of the beans, and then add the chicken broth. The liquid should completely hide the beans.
• Cook on low heat for about three hours.
• After three hours to remove half of the beans from the pot and make a paste of them with a mixer.
• Add the pasta to the pot and stir well. This will make the sauce thicker.
• Be still for about 30 minutes, the beans must be prepared, but not seethe.

Feijoada much tastier when it served on the next day after preparation.