Traditional Feijoada

Preparation

1. 1
   Step 1

   Soak 1 kg of black beans in water for 12 hours. Drain and set aside.

   Timer · 720 min
2. 2
   Step 2

   Desalt 1 kg of dried beef, 1/2 kg of pork ribs, 1/2 kg of pork loin, and the pig's trotters, tail, and ears in water for 24 hours, changing the water several times.

   Timer · 1440 min
3. 3
   Step 3

   Cut the salted meats into medium pieces and the dried beef into cubes.

4. 4
   Step 4

   Cut 2 calabresa sausages, 2 paio sausages, and 1/4 kg of smoked bacon into slices or cubes.

5. 5
   Step 5

   In a large pot, boil the salted meats and dried beef in water for 15 minutes to remove excess salt.

   Timer · 15 min
6. 6
   Step 6

   Drain the meats and place them in a large pressure cooker with the beans and 3 bay leaves. Cover with water.

7. 7
   Step 7

   Cook under pressure for 40 minutes after reaching pressure.

   Timer · 40 min
8. 8
   Step 8

   In a frying pan, heat 1/2 cup of oil or lard.

9. 9
   Step 9

   Sauté 3 diced onions and 3 minced garlic cloves until golden.

10. 10
    Step 10

    Add the sausages, paio, and bacon to the sauté and fry lightly.

11. 11
    Step 11

    Add the crushed malagueta pepper to taste to the sauté.

12. 12
    Step 12

    Incorporate the sauté into the pot with the beans and cooked meats.

13. 13
    Step 13

    Cook over low heat with the pot uncovered for 20 minutes to thicken the broth.

    Timer · 20 min
14. 14
    Step 14

    Serve the feijoada piping hot accompanied by white rice and farofa.