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Extra Smoked Meats Feijoada
Created by: Howcan Team
Ingredients
- 1 pound dried black beans
- 1/2 pound smoked pork sausage, sliced
- 1/2 pound smoked bacon, chopped
- 1/2 pound smoked ham hock
- 1/2 pound smoked pork ribs
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Rinse the black beans and soak them in a large bowl of water overnight.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
- Add the sliced smoked pork sausage, chopped smoked bacon, smoked ham hock, and smoked pork ribs to the pot. Cook until the meats are browned and the fat has rendered.
- Add the soaked black beans and enough water to cover the ingredients in the pot. Add the bay leaves and season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beans are tender and the meats are falling off the bone. Stir occasionally and add more water if needed to keep the beans covered.
- Once the feijoada is ready, remove the bay leaves and any large pieces of meat bones. Serve the feijoada hot with white rice, collard greens, and orange slices on the side.
- Enjoy your extra smoked meats feijoada!
Feijoada, a traditional Brazilian dish, has a rich history dating back to the time of African slaves in the country. This hearty stew is typically made with black beans and a variety of smoked meats such as pork, beef, and sausage. The addition of extra smoked meats adds a depth of flavor and complexity to the dish, making it a favorite among meat lovers. In Brazil, feijoada is often associated with the state of Rio de Janeiro, where it is considered a staple dish. Many renowned chefs and restaurants in Rio have perfected the art of making feijoada, using high-quality smoked meats to enhance the dish's smoky flavor. The key to a delicious feijoada lies in the quality of the smoked meats used. The combination of different cuts of pork, beef, and sausage, all smoked to perfection, creates a symphony of flavors that sets a great feijoada apart from the rest. For those looking to experience the best version of this dish, visiting traditional Brazilian restaurants in Rio de Janeiro is a must. However, for those unable to travel, sourcing high-quality smoked meats and following an authentic feijoada recipe is essential to achieving the dish's true flavors. In conclusion, feijoada with extra smoked meats is a celebration of rich Brazilian culinary heritage, and when prepared with care and attention to detail, it becomes a truly unforgettable dining experience.
210 min
8
450 calories
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