Feijoada (Portuguese: Feijoada) is Brazilian and Portuguese dish. It is very popular in Macau, Angola and Mozambique. In Brazil it is considered by many to be the national dish.
The name comes from feijão, which mens beans in Portuguese. It is a stew with beans, beef and pork, prepared on low heat, slowly, in a thick clay pot.
Usually served with white rice as a side dish. It is also appropriate with cachaça or a caipirinha. Consumed only at noon and then once or twice a week (usually Wednesdays and Saturdays) as it is a relatively heavy meal.
500 g of red beans
500 g of smoked ham
500 g of Chorizo or Pepperoni
250 g of dry salami
250 g of smoked ribs
3-4 slices of bacon
250g of pork loin
250g of beef fillet
4 cloves of garlic
2 tbsps of oil
1 tbsp of vinegar
salt and pepper to taste
Beans is soaked in water for overnight.
The next day it is boiled for 4-5 hours on moderate temperature.
Ham and two kind of sausages are cut into cubes, pour water and leave on the stove until the water boils.
The liquid is discarded, meat is flooded with new water, which also changes after boiling.
The procedure must be repeated at least three times to soften the meat and remove the excess fat.
Bacon is fried in a dry pan.
The meat is removed and in some fat sauté the chopped onions and garlic.
Add the diced pork and veal fillet and fry for 5-6 minutes.
All meats and beans are transferred to the clay pot.
Pour water and vinegar, season with salt and pepper to taste.
Stew the meal in the oven at moderate temperature for 1-2 hours.