Feijoada
8 cups dried black beans
1.4 - 1.5 kg salted and dried beef
900 g spicy sausages (choriso)
900 g small pork ribs
2 bay leaves
1 large onion
2 cloves of garlic
3 tablespoons of olive oil
Soak the beans overnight in a large saucepan. Soak dry beef in a separate bowl. In the morning, drain the water from the beans, put it in a large pot and pour fresh water at 7-8 cm. Put on medium heat and bring to a boil.
At this time, cut the beef into pieces 2.5-3 cm in size. Cut the sharp sausage into pieces of the same size (it can be boiled in boiling water for 10 minutes beforehand). The ribs are divided into sections of two ribs. Add the pieces of meat, sausage, ribs and bay leaf to the beans. Cook with constant boiling at an average temperature for 2 hours, stirring from time to time and adding boiling water so that it covers the beans all the time.
Peel and finely chop the onion and garlic. Heat the olive oil in a skillet at medium temperature. Fry onion and garlic in it until golden brown. Add two salt spoons of beans from the pan to the onion, warm and mash this mixture. Puree the mashed potatoes back into the pan, in which the meat and beans are cooked. Bean puree will help to thicken the dish. Continue to cook for at least another hour, remembering to add water. Ready feijoa should have a creamy consistency. Remove bay leaves from the dish.
Serve with rice.
8 cups dried black beans
1.4 - 1.5 kg salted and dried beef
900 g spicy sausages (choriso)
900 g small pork ribs
2 bay leaves
1 large onion
2 cloves of garlic
3 tablespoons of olive oil
Soak the beans overnight in a large saucepan. Soak dry beef in a separate bowl. In the morning, drain the water from the beans, put it in a large pot and pour fresh water at 7-8 cm. Put on medium heat and bring to a boil.
At this time, cut the beef into pieces 2.5-3 cm in size. Cut the sharp sausage into pieces of the same size (it can be boiled in boiling water for 10 minutes beforehand). The ribs are divided into sections of two ribs. Add the pieces of meat, sausage, ribs and bay leaf to the beans. Cook with constant boiling at an average temperature for 2 hours, stirring from time to time and adding boiling water so that it covers the beans all the time.
Peel and finely chop the onion and garlic. Heat the olive oil in a skillet at medium temperature. Fry onion and garlic in it until golden brown. Add two salt spoons of beans from the pan to the onion, warm and mash this mixture. Puree the mashed potatoes back into the pan, in which the meat and beans are cooked. Bean puree will help to thicken the dish. Continue to cook for at least another hour, remembering to add water. Ready feijoa should have a creamy consistency. Remove bay leaves from the dish.
Serve with rice.
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