The 15 diverse and tasty feijoada recipes

The diverse and tasty feijoada recipes can help make a complete and diverse meal for the whole family. Besides, there is no person in the world who can resist a good feijoada. Black beans, meats and side dishes make this dish one of the greatest symbols of our cuisine. Make mouth water? Absolutely, isn’t it? This is because in addition to being a tasty dish, feijoada is a true tradition, very popular when it comes to gathering family and friends for delicious weekend lunches and even at some parties held during the coldest months of the year.

Usually served with white rice, farofa, braised cabbage and orange, feijoada tends to please most people, especially those who love meat.

However, those who don’t eat or enjoy a variety of meats don’t need to “stay out”: with all Brazilian originality, many variations of the traditional recipe have been created… even seafood! He doubts? Get inspired by the recipes below and gather all your family and friends to taste this delicious and complete dish!

1. Basic feijoada

This recipe yields 10 servings. You will use black beans , salt pork ribs, jerky, paio, smoked pepperoni sausage, bacon, pork feet, onion , garlic , bay leaves  and canola oil. Check out the full recipe:

INGREDIENTS:

• 500 grams of black beans ;
• 1 kg of salted pork rib;
• 1kg of dried meat;
• 300 grams of paio;
• 300 grams of smoked pepperoni sausage;
• 300 grams of bacon;
• 2 pork feet;
• 500 grams of onion ;
• 100 grams of Garlic ;
• 2 bay leaves ;
• 50 ml of canola oil.

PREPARATION MODE

• Soak the beans in plenty of water for about 4 hours and set aside.
• Wash the ribs and dried meat in plenty of running water.
• Cut the ribs in 2 into 2 bones and let them desalt for about 24 hours in plenty of water, changing the water every 6 hours.
• Cut the jerky into large cubes and repeat the process of desalting the ribs.
• In a large pot, add plenty of water and bring to a boil.
• Put the ribs, leave for 30 seconds and remove.
• Do the same process with the pig’s feet to remove the impurities.
• Place the beans, all the meat, half the onion  and the whole garlic , the bay  leaves,  and cover with water in a large pot.
• Bring to a boil at first and once it starts to boil, lower it to medium and cover.
• Let it cook until the meats and beans are tender, which should take around 2 hours.
• After this time, cut the onion  and garlic  into small pieces.
• Take a frying pan to the fire, put the oil and add the garlic first , let it brown, then the onion .
• Take a part of the beans, add them to the skillet and lightly mash them.
• Mix, also add some of the broth and return to the cooking pot.
• If necessary, adjust the seasoning with salt and black pepper .
• Leave it on low heat for another 30 min for the broth to find out and thicken.
• Serve with rice, sautéed buttered cabbage, farofa and breaded banana.

2. Carioca feijoada:

Like most feijoada recipes, this one is not difficult and just requires you to prepare it well beforehand. You can use jerky, pepperoni sausage, bacon, ribs and whatever else you want! Learn in detail:

Making feijoada is very simple, but its preparation has to start well before, preferably the day before, when you should soak the beans and the snacks – separate, please, and changing the water in the snacks at least 3 times . If you decided to make it at the last minute, no problem, let the beans soak while you give the salted a boil to remove the salt. You can do it like 2 times, boiled, changed the water, boiled again, threw the water away!

The savory ones will be your preference, but pepperoni sausage, bacon and, from time to time, the ribs are the favorites.

PREPARATION MODE

• Let’s get ready! In a pressure cooker, place the beans, and you can use the water that they were soaking, along with the salted ones, some laurel leaves  (for 1/2k of beans, 3 are enough) and top up with water until all the ingredients are covered. Now it’s time to leave the pan forgotten on high heat for about 20 minutes after it starts to whistle. After that time, open the pan, give it a stir, see if you need to add a little more water and pressure again for another 20 minutes.
• Usually after these 40 minutes, the feijoada is ready, but the time may vary, the ideal point is the soft beans without falling apart, the meats are well cooked and the broth is thick.
• Now it’s time to sauté, separately, a lot of garlic  in olive oil , until it’s toasted, add a finely chopped onion  and throw it in the beans and, if necessary, adjust the salt. If the broth is ready, just mix and let it taste for another 5 minutes on high heat, but if the broth is thinner, let it thicken with the lid on for another 15 minutes.

3. White chicken feijoada:

An adaptation to change the classic feijoada. You will use onion , garlic , oil, white beans , chicken broth, chicken drumsticks, thin sausage, chicken breast, chicken sausage, cumin, black pepper, bay leaf , salt and parsley. Check out the full recipe:

INGREDIENTS:

• 1 chopped onion  ;
• 5 minced garlic cloves  ;
• 3 tablespoons of oil;
• 500g of white beans ;
• 1.5 chicken broth tablet;
• 6 chicken drumsticks (drummets, wing thigh);
• 300g thin chicken sausage (cut into large pieces);
• 1 chicken breast (cut into sausage-sized cubes);
• 200g barbecue chicken sausage (the one that is wider);
• cumin ;
• Black Pepper ;
• blond ;
• Sal;
• Chopped parsley.

PREPARATION MODE

• Put the beans to cook with the vegetable broth and bay leaf  under pressure for 25 minutes.
• Separately, sauté the onion and garlic  in the oil and brown the sausages.
• Open the bean pan, and add all the ingredients (including the sausage stew).
• Let it cook for another 40 minutes, or until the bean broth has thickened and the chicken is well cooked.
• Add the chopped parsley at the end.
• Serve plain or with white rice.
• As the chicken feijoada has a lighter flavor, side dishes such as bacon and cabbage farofa will have a very strong flavor.
• Perhaps a farofa dendê, or a rice with parsley, form a more harmonious combination.

4. Feijoada with pork feet and tail:

The yield is for 12 people and you will use paios, pepperoni, bacon, pork loin, pork ribs, pork tail, pork feet, black beans, salt, bay leaves, parsley , garlic  and onion . Check out the recipe:

INGREDIENTS:

• 4 copies;
• 2 Calabrians;
• 1 large piece of bacon;
• 1,200 kg pork loin;
• Pork rib;
• 1 pork tail;
• 2 pork feet;
• 1 kg of black beans ;
• Salt to taste;
• 8 laurel leaves ;
• Minced green smell;
• garlic ;
• onion .

PREPARATION MODE

• Before cooking the beans, let them soak in water overnight, then run under running water and cook in the pressure cooker with the bay leaves , remember to cover the beans with water and leave a few fingers of water up before covering the pan, meanwhile, in a large pan, sauté a lot of Onion  with Garlic  and throw the loin in small cubes, the feet, tail cut into 4 parts and the rib.
• Let it fry well, but really well. Stir occasionally so it doesn’t burn.
• In a separate pan, fry the pepperoni and the paio in slices and the bacon with medium cubes.
• Finally, the meats need to be well fried.
• After the beans are cooked, add them to the meats, with broth and everything and add the pepperoni, paios and drained bacon and stir well.
• Add more water to cover everything if you think it’s necessary and adjust the salt.
• Add scented peppers if you like or leave the pepper aside, for those who want.
• Now it’s time to let your feijoada refine and the broth to thicken and when it’s like this, with the thick broth, it’s time to turn it off.

5. Feijoada with carioca beans:

A way to vary the traditional feijoada (always made with black beans). In addition to the carioca beans, you will use feijoada kit, sausage sausage, bacon, bay leaf , onion  and garlic . Check out the full recipe:

INGREDIENTS:

• 1 kg of carioca beans (also called carioquinha);
• 1 feijoada kit (sells in supermarkets and butchers);
• 2 Calabrian sausages;
• 1 piece of bacon (about 150 g);
• 2 bay leaves ;
• 1 large onion  ;
• 5  crushed garlic cloves.

PREPARATION MODE

• The day before, separate the pepperoni that comes in the kit and put the other meats in sauce.
• Change the water several times because meats are very salty.
• Choose the beans and soak too.
• The next day, fill a pan with water and put the meats inside, let it boil for about 30 minutes.
• Add the beans (discard the sauce water), the bay  leaf and cook until everything is very soft.
• Always leave a pan of hot water on the stove for you to add as needed.
• In another pan, fry the bacon cut small, add the sliced ​​pepperoni and let it fry too.
• Remove and place in the bean pan.
• In the bacon fat, fry the garlic and onion .
• Pour some of the cooked beans into the frying pan and let the bottom drop with the flavor.
• Pour everything into the larger pot and let it cook a little longer until the broth thickens.
• It usually doesn’t need salt because meats are salty, but try it and see if it’s to your liking.

6. Feijoada with thick broth:

With the broth very thick, the tip is to serve this feijoada also with a sauce of bean broth, pepper, tomato  and lemon . To accompany, white rice, farofa, orange  and cabbage sautéed with garlic  and pepper. Check out the full recipe.

INGREDIENTS:

• Pair;
• pork sausage;
• Bacon;
• Smoked dried meat;
• pork rib;
• loin;
• Pork offal (skin, tail, foot);
• black beans ;
• bay leaves ;
• Scent peppers;
• garlic ;
• onion ;
• Feijoada accompaniments;
• orange ;
• Sauteed cabbage with garlic  and cumari pepper;
• Seasoned farofa;
• White rice.

PREPARATION MODE

• The day before preparing your feijoada, place the meats (loin, jerky, offal, ribs) in cold filtered water and refrigerate.
• The other meats leave reserved, but not in sauce.
• Cook the beans with bay leaves and  store.
• The next day, take the meats that were soaking, drain and take it to the pressure cooker with clean water.
• When the pressure rises, leave it for about 50 minutes.
• Then drain and reserve.
• In a large pan (I used my wok) put oil, chopped onion  and garlic  and fry the paio, sausage, giblets and bacon a little and add the cooked meats as well.
• Let it cook under enough pressure, so that the meats are very soft, cooked and without that strong pork smell, but that will depend on your taste.
• It’s not to fry a lot, then add the beans with broth and the chopped chili peppers.
• If necessary, add more water to cover everything, cover and let the broth thicken.
• I didn’t need to add salt, but if you find it necessary, add it.
• The broth depends on your taste, more broth or less broth.
• Remove a little broth to make the pepper sauce.
• After the bean broth has thickened, turn it off and serve with the side dishes.

7. Vegan Feijoada:

Check out a complete tutorial on how to prepare and serve a delicious vegan feijoada for the whole family and/or friends. Check out the full recipe!

INGREDIENTS:

• 500g of beans (I used the red one);
• 1 large carrot  ;
• 2 large potatoes;
• 1 large red pepper;
• green olives to taste;
• 2 bay leaves ;
• 5 Cloves of Garlic ;
• 1 large onion  ;
• 250 g of firm tofu;
• Green smell to taste;
• Oil for sautéing;
• Salt to taste;
• Water enough;
• Paprika, Black Pepper and Cumin  Powder to taste.

PREPARATION MODE

• Chop the Garlic  and Onion , place them to brown in a large pan with a little oil (a tablespoon more or less).
• Drain the water from the beans that were soaked, wash quickly and as soon as the onion  and garlic  are golden add the beans, mix well.
• Add water to the pan until it completely covers the beans and pass 3 fingers, put two bay leaves in  the pan and cover, let it cook on high heat.
• While the beans are cooking, it’s time to chop the other ingredients that will be added later!
• Wash the carrots , potatoes and green smell well.
• Let’s start with the preparation of the tofu, cut it into cubes not too small and place the pieces dipped in water seasoned with curry, paprika, salt, pepper or any other spice of your choice, it will be the last ingredient to be mixed in our feijoada , but it must be soaked to absorb the seasoning. Leave it like that in a corner.
• Chop the carrots  and potatoes into pieces not too small and not too big, see a medium size according to your ‘eyeball’, but reserve in different pots as they will be added at different times! Oh, if they are organic, you don’t have to remove the skin, you can use it with everything!
• Cut the peppers into strips and then reduce them to smaller strips, but not too small either… They need to fit on the fork, but if you make them too small they will disappear when you put them in the pan!
• Pit the olives if you were cheap at the time of purchase and tried to save money… Leave large pieces.
• The beans will need more water to cook, so be careful not to let them burn… When the water reduces to the point of being close to the same level as the beans, add more water!
• After 30 minutes of cooking with the pan closed and on high heat (having probably added more water during this time) you can add the Carrots  , after another 15 minutes add the potatoes.
• Taste to see if the beans are getting soft. At approximately 50 minutes your beans should be getting soft… So it’s time to add the seasonings!
• Put all the powdered seasonings you want, remembering to put it in a small amount and taste it so you don’t run the risk of completely spoiling an absurd amount of beans by missing the pepper or salt! But attention: It’s not to put the green smell now!
• Add more water as you need time for the beans to become soft…
• When the beans are completely soft, add the peppers and olives, mix, taste the seasonings, adjust the salt taste.
• Lower the heat and add the tofu cubes, now we are going to thicken the broth a little, if it is already thick ok, turn off the heat, if the broth is very liquid let it cook uncovered on low heat until it thickens a little.
• Turn off the fire and add the green smell and mix.

*You can make the recipe in a pressure cooker, but by cooking slowly the flavor penetrates the beans better… And even better if it’s in a crock pot!

8. Complete feijoada:

It is a very complete feijoada, with everything that tradition dictates, that is: feijoada, rice, pepper sauce, farofa, cabbage and breaded banana. For a more than complete family lunch! Check out the full recipe:

Bean stew:

INGREDIENTS:

• 500g of black beans ;
• 1 kg of meat mixture for feijoada – paio, sausage, smoked loin, ribs and jerky;
• 1 large onion  ;
• 4 garlic cloves ;
• a handful of chives;
• 1 orange.

PREPARATION MODE

• The day before, soak the meats in a bowl of water. Change the water about three times until it’s time to make the feijoada.
• One hour before the feijoada, soak the black beans in a bowl of water.
• Drain beans and meat. Reserve the paio and sausage (they enter the second part of cooking).
• Place the beans, loin, jerky and ribs inside a pressure cooker and fill with water, up to a few fingers below the edge of the pan. Cover and cook for 40min.
• Remove from the heat, and while you wait for the pressure to release, make the base of the feijoada seasoning. Chop the onion and garlic  cloves . Heat a few strands of oil in a large pan.
• Add the onion , the paio and the sausage (which are still raw).
• Sauté everything until the onion  starts to brown. Add the garlic  and sauté another 2 minutes.
• Pour the entire contents of the pressure cooker into the large pot.
• Season with a large pinch of salt and add the chopped parsley. Cut the orange  in four, without going to the bottom, and put it in the pan (it helps to remove the acidity of the feijoada).
• Let it cook for about 30 to 40 minutes, until the broth thickens. You can choose to cook more until a very thick broth, or a little less for a more liquid broth, the choice is yours.
• Once it’s ready, remove the orange , taste the seasoning and adjust the salt. Ready! Serve with all the accompaniments you are entitled to, or just with rice, it’s delicious enough.

Pepper sauce:

INGREDIENTS:

• 1 Tomato , without the seeds;
• 1 onion ;
• 1 red pepper or girl’s finger, depending on your taste;
• 1 to 2 ladles of the feijoada broth (with some beans as well).

PREPARATION MODE

• Chop the tomato , onion  and pepper and place in a small bowl.
• If you want a less spicy sauce, you can remove the seeds from the pepper before chopping.
• Add the feijoada, as needed, and mix well.

Green cabbage:

INGREDIENTS:

• 1 bunch of cabbage;
• 2 garlic cloves , minced;
• 1 liter of boiling water.

PREPARATION MODE

• Remove the thick stem from the kale leaves and slice them thinly.
• Place the cabbage in a bowl and pour the boiling water into it. Leave it for a few minutes, until it withers and let it drain well.
• Heat a few strands of oil in a pan. Add the Garlic  and sauté for a minute.
• Add the kale and sauté for about 5 minutes, until it is cooked through but still very green and still slightly tough.

Crumbs:

INGREDIENTS:

• 2 tablespoons of butter;
• 200g of bacon or pancetta;
• 1 medium onion  ;
• a handful of parsley;
• 2 cups of cassava flour.

PREPARATION MODE

• Chop the bacon, onion  and parsley.
• Heat a large pan and add the butter, bacon, onion  and parsley all at once.
• Saute until bacon and onion  are golden.
• Add the flour and sauté until it is toasted.
• Taste and season with salt as needed.

Banana in Milanese:

INGREDIENTS:

• 6 to 12 bananas, as you prefer;
• 2 eggs;
• 2 tablespoons of milk;
• 1 small handful of chopped parsley;
• 1 cup of breadcrumbs;
• 2 tablespoon of wheat flour.

PREPARATION MODE

• In a deep dish, lightly beat the eggs, milk, parsley and a pinch of salt.
• In another dish, mix the flours.
• Dip the bananas in the egg and then in the flour. Squeeze well to fix the flour.
• You can do this earlier and leave it reserved until it’s time to fry, pour the leftover flour on the plate over the breaded bananas.
• Heat a pan with oil. Test with the tip of a banana to make sure it’s hot.
• Fry the bananas, two or three at a time, until golden brown, turning them a few times to brown them on all sides.

9. Feijoada with seafood:

Here the traditional dish of Brazilian cuisine gets a different touch. This feijoada is made with white beans and seafood, which makes the recipe lighter and, of course, very tasty. Check out the full recipe:

INGREDIENTS:

• 400 grams of white beans;
• 2 units of laurel leaf ;
• Water;
• 2 garlic cloves,  minced;
• 1/2 onion  , chopped;
• 2 tablespoons of olive oil ;
• 1  chopped tomato ;
• 1 pinch of saffron ;
• 1 chopped cooked octopus;
• 100 grams of skinless shrimp;
• 300 grams of mussels;
• 100 grams of squid;
• 2 tablespoons of chopped coriander  .

PREPARATION MODE

• Cook the beans with salt to taste and bay  leaf in the pressure cooker, with water 3 cm above the beans for 30 minutes after the pan sizzles.
• In another pan, fry the onion  and garlic  in olive oil ; Add the saffron .
• Add the cooked beans, tomato , mussels and cook for 5 minutes. Hit the salt.
• Add the prawns, cooked octopus, squid and cook for 2 minutes.
• Sprinkle with coriander  and serve

10. Feijoada light with vegetables:

Can a feijoada be lighter? Yes! The secret is in the choice of ingredients and side dishes. You can choose lean meats in addition to brown rice. You can even add vegetables to the beans, such as carrots , cabbage, chayote and pumpkin. See the preparation details for this version.

So today I will give tips on how to make a light feijoada and not the recipe itself, ok? The secret to making this dish in a light way is in the choice of ingredients and side dishes. Make your beans and all the accompaniments without using oil: sauté the onion  with a little water, cook the rice without frying it in oil, and so on.

• Choose lean meats: I really like the smoked tenderloin. Pork is not always the villain of the story. Raw sirloin has about 176 calories per 100g and only 8g of fat.
• Charque made from soft coxão is another good option and has approximately the same values ​​as pork loin.
• Invest in brown rice: the caloric value of white rice is practically the same as brown rice, but brown rice, in addition to having more fiber, gives you more satiety, that is, you will eat less and feel more satisfied.
• Add vegetables to beans: I love Carrots  to feijoada, cabbage, chayote, pumpkin… Since I was a child, feijoada here at home is full of vegetables!
• Capriche in the side dishes: make a sautéed cabbage in garlic  and also try frying an egg in water.
• That orange slice  is an excellent choice to accompany the feijoada, see!?
• Forget the lighthouse.

Stay away from sausage, bacon, ribs and any fatty meats like that.
And finally, of course, you should still consume moderately: there’s no point in eating 1kg of beans, 500g of meat and 300g of rice. That way you will get fat!

11. Perfect feijoada:

This recipe serves about 12 people and is sure to please the whole family, as it is very complete. The tip, of course, is to serve it with a delicious cabbage, in addition to farofa and orange slices . Check out the full recipe:

INGREDIENTS:

• 600g of dried meat cut into sticks;
• 450g of salted pork ribs, cut into slats;
• 500g of fresh beef ribs, cut into slats;
• 400g of loin cut into cubes;
• 1 kg of black beans ;
• 400g of beef breast, cut into cubes;
• 4 liters of water;
• 2 tablespoons of olive oil ;
• 300g of bacon cut into sticks;
• 1 large onion  , chopped;
• 1 tablespoon of minced garlic  ;
• 1 seedless pepper, finely chopped;
• 400g Portuguese sausage, cut into pieces;
• 500g of paio sausage cut into 3 parts;
• 2 bay leaves .

PREPARATION MODE

• In a large pan with boiling water, place the jerky, beef and pork ribs, loin and boil for 20 minutes.
• Drain and reserve.
• In the pressure cooker, place the beans, beef breast and water.
• Take it to the fire and count 10 minutes after you get pressure.
• Retire do fogo e reserve.
• In the same pan that boiled the meats, heat the oil  and fry the bacon until it is golden brown.
• Add the onion , garlic  and pepper and sauté well.
• Add the sausages, the Louro , the boiled meats and beans cooked with the beef breast and the broth, mix and cook on low heat for 1 hour and 20 minutes.

12. Light carioca feijoada:

It is made with noble meats and without apparent fat… Without feet, ears and other parts of the animal. You will basically use fresh beef brisket, jerky, ham and bacon. The income is for 10 to 12 people. Check out the full recipe.

INGREDIENTS:

• 1 kg of black beans ;
• 1 kg of fresh, well-cleaned beef breast;
• 800 g of sausage type sausage or pepperoni or other;
• 800 g of dried meat;
• 800 g of ham or salted pork loin;
• 3 bay leaves ;
• 2 tablespoons of oil;
• 2 large onions  , chopped;
• 100 g of chopped bacon;
• 8  minced garlic cloves;
• Salt to taste.

PREPARATION MODE

• Clean the meats well, removing all the fat. Cut into large cubes. Soak them overnight in plenty of water.
• Soak the beans in water the night before. Drain the water and discard.
• Cut the fresh meat and sausage into smaller pieces and set aside.
• In a large pot, boil the jerky and sausage pieces and discard the water.
• In a pressure cooker, place the beans, the bay leaves and  all the meats. Cover and cook for approximately 2 hours or until beans and meats are tender.
• In a skillet or shallow pan, sauté the onion , garlic  and bacon in oil until golden brown, almost burning.
• Add the seasoning to the beans and let it boil for another five minutes or until the broth is as thick as you like.
• Taste and correct the salt. It is often not necessary.
• Serve with sautéed CABLE, GARLIC FAROFA , white rice and orange .

13. Shrimp feijoada with white beans:

Another very alternative version of this popular recipe. Made with white beans, it’s simple to make, it’s super creamy and has an incredible flavor. It can be served with white rice or even alone! Learn the recipe:

INGREDIENTS:

• 500g of white beans;
• 1.5 kg of gray shrimp;
• 1 red onion  ;
• 4 garlic cloves ;
• 4 tomatoes ;
• 1 bunch of Coriander ;
• 1 leek;
• 4 tablespoons of olive oil ;
• Salt and pepper to taste.

PREPARATION MODE

• Start by soaking the white beans in ice water in the fridge overnight (12 hours).
• If you don’t have time to leave it all, leave it for at least 6 hours, so that the beans hydrate and can be cooked later.
• Clean the shrimp by removing the shells, head and tail.
• I also remove all that “tripe” that comes from the back and bottom of the shrimp (it’s a dog’s job, but I noticed that this way the allergic reactions decrease a lot).
• Mix the cleaned shrimp with the lemon juice , leave for 3 minutes and then wash. Reserve.
• Place the shrimp heads in a large pot, cover with filtered water and bring to a boil.
• When boiling, reduce the heat and keep on low heat for at least 30 minutes, stirring occasionally. Once that’s done, strain and set aside.
• Meanwhile, put the chopped red onion  and the leek in the pressure cooker with 2 tablespoons of olive oil .
• Sauté a little and add the white beans that were soaked in the previous hours.
• Mix everything well, add the broth strained from the shrimp heads until it is about 4 fingers above the grains.
• Cover and let it cook (on my stove it took about 45 minutes). Reserve the rest of the strained broth.
• In a frying pan, place the other 2 tablespoons of oil , the crushed garlic cloves  and the shrimp.
• Cook over high heat until the prawns are pink (don’t leave them too long so they don’t get rubbery).
• Add the chopped tomatoes  and sauté for another minute. Hit the salt.
• Add the sautéed shrimp to the already cooked beans.
• Mix everything, adjust the consistency adding more shrimp broth if necessary, adjust the salt and pepper.
• Add the chopped coriander  , stir everything and let it boil for a few minutes. Your Shrimp Feijoada is ready.

14. Perfect Feijoada:

INGREDIENTS:

• 500g of washed black beans ;
• Water to soak;
• 200g bacon;
• 200g of paio;
• 200g of calabrese sausage;
• 200g of smoked ribs;
• 200g of desalted dried meat;
• 4 chopped onions  ;
• 6 garlic cloves,  minced;
• 1 bay leaf ;
• Salt to taste;
• 2 ½ bunches of chopped parsley;
• 5 bananas, cut in half;
• Wheat flour for breading;
• 2 beaten eggs;
• Breadcrumbs for breading;
• Frying oil;
• Olive oil for sautéing;
• 1 bunch of kale, cut into strips;
• 4 tablespoons of lemon juice;
• 1 tablespoon of chopped girl’s finger pepper;
• 2 chopped seedless tomatoes;
• ½ cup of apple cider vinegar;
•  Sliced ​​orange .

PREPARATION MODE

• Place the washed beans in a container, cover with water and leave to soak for 12 hours. Change the water halfway through and then drain.
• In a hot pan, sauté the bacon, the sausage, the sausage, the smoked ribs and the jerky. Reserve.
• In the same pan, sauté the onion , garlic  and add the bay leaf.
• Return the meat to the pan, add the drained beans and add water to cover everything.
• Cook for xh until the beans are soft and the broth thickens.
• Adjust the salt if necessary, add the chopped parsley.
• Pass the banana in the wheat flour, beaten egg, breadcrumbs and fry in hot oil. Drain and reserve.
• In a hot skillet, place the olive oil and sauté the cabbage butter. Season with salt and reserve.
• In a bowl, add 1 chopped onion  , 1 tablespoon of chopped parsley, lemon juice, 1 tablespoon of girl’s finger pepper and two ladles of feijoada broth. Reserve.
• In a bowl, add 1 chopped onion  , 1 tablespoon of chopped parsley, 2 chopped tomatoes, 1 cup of olive oil, apple cider vinegar and mix well. Season with salt and reserve.
• Serve the feijoada with the prepared side dishes plus farofa and  sliced ​​orange .

15. Simplified Feijoada:

It’s a simpler version of feijoada, which doesn’t take that long to prepare… Good choice for when you feel like eating feijoada in the middle of the week! Check out the full recipe:

INGREDIENTS:

• 1 package with ingredients for feijoada;
• 1/2 kg of black beans ;
• 2 bay leaves ;
• 1 large onion  , chopped;
• 4 crushed garlic cloves;
• 2 tablespoons of oil.

PREPARATION MODE

• Pick and wash the beans.
• Soak in water overnight.
• Remove the meat from the packaging. wash.
• Separate the salted cuts (offals and ribs) and soak overnight (change the water from time to time).
• Store the bacon and sausage in the refrigerator.
• The next day, cook the beans with the bay leaf  in 2 liters of water for 15 minutes in the pressure cooker.
• Meanwhile, chop the meats that were soaking and set aside.
• Remove the beans from the pressure cooker and place in a larger pot.
• In the pressure cooker (no need to wash) place the meats that were soaking and you had chopped.
• Add water and let it cook under pressure for 15 minutes.
• Then place the meats in the bean pan along with a cup of the meat cooking water.
• Chop the bacon and sausage and set aside.
• In a frying pan put the oil and the bacon to fry.
• Then add the garlic and onion  and let it fry well.
• Place a ladle of the bean broth in the skillet and bring to a boil.
• Place this mixture from the skillet in the bean pan, add the sliced ​​sausage and let it cook.
• Lower the heat and let it cook slowly (add more water if necessary, but use hot water).
• Wait until the broth thickens and the meat is very tender.
• Now try the salt. If it’s good, it’s ready.

Preparing a good feijoada is not as difficult as it seems, however, it requires patience! But it’s definitely worth it, after all, it’s a dish that, in addition to being delicious, is synonymous with unity and joy. So, choose your favorite recipe and gather family and friends for this delicious meal!