Feijoada recipe (Soup)
Wet black beans in cold water overnight.
Place in a large saucepan, add plenty of cold water and let it take a boil for 5 minutes. Then the strainer, throw water, return to saucepan and add 1 liter of water. Allow the beans to a boil at medium fire for about 20 min.
In another large saucepan warm the olive oil, onion, garlic and hot piperitses for 2 minutes. Add the bacon, pork shoulder blade, panseta and sausage and continue cook for another 15 minutes.
Then add meat to pot with the beans with water and bay leaves, mix and let the bean soup for 2 hours, until beans soften well, adding water if necessary. Shortly before withdrawing from the fire, relish with salt, pepper, vinegar and parsley.
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