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Feijoada recipe (Soup)

100 g bacon
300 g pork shoulder blade
200 g panseta pork
200 g veal
200 g sliced sausage
2   bay leaves
500 g black beans
2 cans olive soup
1   chopped onion
4   cloves garlic
1   chopped piperitses fresh chilli
some   salt and pepper
some   chopped parsley
1 can soup red wine vinegar

Posted by Art99 on Nov 26, 2010


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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