Feijoada is a traditional northern Portuguese dish that is often considered Brazil’s national dish. It is a hearty stew made with beans and various meats, such as pork, beef, and sometimes sausage or smoked meats. These meats are typically slow-cooked with onions, garlic, and spices until tender and flavorful. Feijoada is often served with rice, collard greens, orange slices, and farofa (toasted cassava flour). It’s a delicious and comforting dish enjoyed by many in Portugal, Brazil, and worldwide.
Ingredientes – 4 Pessoas | Ingredients – 4 People
- 4 cenouras (4 carrots)
- 1, 5 c. de chá pimenta preta em pó (1,5 tsp black pepper – powder)
- 500g feijão-encarnado cozido (500g of cooked red beans)
- 0,5 dl de polpa de tomate (0,5 dl of tomato pulp)
- 400g tomate pelado em cubos (400g of peeled tomota – cubbed)
- 1 folha de louro (1 bayleaf)
- 1 cebola grande (1 onion)
- 4 dentes de alho (4 garlic cloves)
- 1 dl de azeite (1 dl of olive oil)
- 400g de entrecosto (400g of spare ribs)
- 1 repolho pequeno (1 small cabbage)
- 2 c. de chá de sal (2 tsp of salt)
- 1 chouriço de carne (1 chouriço)
- 1 chouriço de sangue (1 blood sausage/black pudding)
- 100g orelha de porco cozida (100g cooked pork ear)
- 100 g chispe de porco (100g hock)
- 100 g toucinho (100g of pork belly)
Preparação | Preparation
1 – Num tacho coza as carnes, previamente lavadas, e os chouriços em água temperada com 1 c. de chá de sal. (In a saucepan, cook the previously washed meat and chorizo in water seasoned with 1 teaspoon of salt.)
2 – À medida que vão ficando cozidas, retire-as do lume e vá cortando aos pedaços. Reserve o caldo da cozedura. (As they cook, remove them from the heat and cut into pieces. Reserve the cooking stock)
3 – Separe as folhas do repolho e lave-as em água corrente. Descasque as cenouras e corte-as em rodelas finas. Coza o repolho e as cenouras ligeiramente em água temperada com 1 c. de chá de sal. Retire-as para água fria e reserve. (Separate the cabbage leaves and wash them under running water. Peel the carrots and cut into thin slices. slices. Boil the cabbage and carrots lightly in water seasoned with 1 teaspoon of salt. teaspoon of salt. Remove to cold water and set aside.)
4 – Num tacho, refogue em azeite os alhos e a cebola finamente picados e junte a folha de louro. Deixe alourar. (In a pan, sauté the finely chopped garlic and onion in olive oil and add the bay leaf. Leave to brown.)
5 – Acrescente o tomate pelado aos cubos e a polpa de tomate. Deixe apurar. (Add the diced peeled tomatoes and the tomato pulp. Leave to simmer.)
6 – Junte as carnes, o feijão escorrido e um pouco do caldo da cozedura. Deixe cozinhar durante 10 minutes. (Add the meat, the drained beans and a little of the cooking stock. Leave to cook for 10 minutes.)
7 – Acrescente os chouriços cortados aos pedaços e o repolho. (Add the choriço sausages cut into pieces and the cabbage.)
8 – Tempere com pimenta e deixe apurar em lume médio. Sugestão de acompanhamento: arroz branco (cozido com o restante caldo da carne). (Season with pepper and leave to simmer over a medium heat.
Suggested side dish: white rice (cooked with the remaining meat stock).