Marcia says: “In the recipe for the feijoada, the meats will presented either separate from the beans or with a little bit of the beans in order to keep them moist and the beans will be in a large soup tureen. The green collards could be half and half with the oranges and the cassava flour will be in smaller bowls. The salt is added little by little as most of the meats are salted.”.
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2 kg black beans
750 g lean jerky beef
300 g salted fatback (pork)
2 salted pig tails, 700g
2 salted pig ears, 300 g
1 kg beef muscle
1 kg beef short loin
300 g bacon (in a single piece)
300 g thick pork sausage
500 g pepperoni sausage
300 g smoked pork loin
300 g smoked pork ribs
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4 soup-spoonfuls vegetable oil (not olive oil)
3 large onions, chopped in small pieces
6 large garlic cloves, crushed
4 bay leaves
Salt and black pepper to taste
3 sweet oranges
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1. Soak the black beans for one night covered with cold water.
2. Wash the jerky, the tails, the ears, the salted fatback. Let them soak overnight covered with cold water.
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5. Tip the stir-fry into the beans and cook for more 30 minutes on a very small flame – at this point add the oranges to soak the extra fat in the feijoada.
6. Present the feijoada with:
White rice (3 to 4 soup spoons per serving)
Green collards (thinly sliced fast braised in oil and crushed garlic – a little to taste – seasoned with a pinch of salt).
Manioc/cassava flour (3-4 soup-spoons per serving – 1 spoon is 10g)
1 / 2 peeled and quartered orange per serving.
Tabasco or any other chilli sauce on table