Brazilian Feijoada Recipe

Soak the carne seca (biltong) for 24 hours in cold water, changing the water three times.

If using dried beans, soak them overnight.

Rinse salted meat under running water to remove excess salt, removing any nerves, fat, or hairs.

Bring the biltong to a boil for 20 to 25 minutes on high flame. Drain and remove any excess fat.

Heat some oil in a large pan, stirring in the onion and then the garlic until golden, then add the spices.

Add the toughest meat in large pieces and cook for about 30 minutes.

Add less tough cuts and cook for another 30 minutes, then add the most tender meats.

Add the beans with some water and the bay leaf.

As the meat is being cooked, remove from the beans, cut them into small pieces to serve, and reserve them.

Season the beans with traditional seasoning.

Return the small pieces of meat to the beans and cook for about half an hour.

Serve with rice and decorate with sliced orange and parsley.

Dietary

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