Brazilian Food, color and aromas

Passport & Plate - Feijoada

Brazil | Thursday, February 6, 2014 | 2 photos

Ingredients
1 Kg of black beans
100 g of jerked beef
70 g of pork ears
70 g of pork tale
70 g of pork feet
100 g of pork ribs
50 g of pork sirloin
100 g of smoked sausage
150 g of portuguese sausage
2 diced onions
1 bunch of chopped green onions
3 bay leaves
6 garlic cloves
Black pepper as you like
1 or 2 choped oranges
Salt if it's needed (put in the end).

 

How to prepare this recipe
1. Put the meat to soak for one day to another, changing the water several times,
2. Put to cook step by step the tough meat, then the soft meat
3. When the beans are soft place, and remove the meat
4. Finally season the beans

Serve with: Rice, boiled kale, manioc flour, fried panceta and pepper souce.

 

The story behind this recipe
The most popular explanation of the origin of the feijoada is that the landowners of the coffee farms, and the gold mines of the sugar mills - supplyed the slaves with the "debris" of pigs when they were killeds. But according to some historians this is not a truly story, but we hear it a lot in Brazil even among the slave decendents. History or not, it's a kind of food that everyone has to try.