Feijoada
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Per portion
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For 1 portion
- Black beansOr: Kidney beans85 g
- Pork bellyOr: Bacon50 g
- Beef goulash50 g
- Chorizo35 g
- Onions1 Stk
- Pig ears15 g
- Garlic cloves1 Stk
- Bay leaves1 Stk
- Olive oil½ tbsp
- Beef broth90 ml
- Orange peel¼ tsp
- Parsley1 bunch
- Iodized salt¼ tsp
- Pepper¼ tsp
Step by step
- 1
Soak beans in water overnight.
- 2
Drain beans and cook with fresh water for 60 minutes until tender.
- 3
Cube pork belly and beef goulash, salt and pepper.
- 4
Heat olive oil in a large braising pot.
- 5
Sear meat in batches, remove.
- 6
Chop onions and garlic and sauté translucent in the pot.
- 7
Return meat, add chorizo in slices.
- 8
Deglaze with broth and bean cooking liquid, add bay and orange peel.
- 9
Cover and braise 60 minutes, then add beans and simmer another 30 minutes.
- 10
Serve with rice, orange slices and parsley.
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