A Melhor Feijoada que Já Fiz: Receita Completa e Saborosa!

Start by introducing the recipe for feijoada.

Prepare 3 kg of black beans and soak them.

Take 1 kg of pork feet (still frozen) and 1 kg of smoked ribs, 1 kg of paio, 1 kg of calabresa sausage, 1 kg of carne de sol (already chopped and soaked), 1 kg of pork tail, and 1 kg of ear of pork.

Add 12 cloves of garlic, 2 tablespoons of salt, 1 teaspoon of black pepper, and 5 pimenta bode to the ingredients.

Place the ear, pork feet, and pork tail in a large pressure cooker with just water and cook under pressure.

In another pressure cooker, add the smoked ribs and cook with just water as well.

In a separate pot, boil the carne de sol in water.

Fry the calabresa sausage and paio after removing their skins, ensuring they are not cooked with the skin on.

Fry the calabresa sausage and paio in the same pan, but don't let them fry too much to avoid hardening.

Drain the fried meats in a colander to remove excess oil and fat.

After cooking, rinse the pork feet and ear to remove fat and place in a colander to drain.

Fry bacon separately and drain well to remove fat.

In a large pan, heat a little oil to fry the garlic and add the pimenta.

Once the garlic is fried, add all the cooked meats (including the carne de sol, calabresa, and pork feet) to the pan.

Add the cooked black beans to the pan, mixing everything together.

Season with the remaining black pepper and salt, and add the rest of the black beans (totaling 3 kg).

Mix all ingredients well, ensuring there is no excess fat.

Add some parsley for flavor.

Let it simmer on low heat for about 30 minutes to blend the flavors.

Once done, turn off the heat and add more parsley for garnish.

The feijoada is ready to serve, and it can be frozen for later use.

Equipment Needed

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