Step 1/9
Add black beans to a bowl. Cover with plenty of water and allow to soak for approx. 8 – 10 hrs.
Step 2/9
- 4 sausages
- 300 g smoked pork chop
- 300 g pork belly
- 300 g beef
Drain beans, rinse, and set aside. Slice sausages. Cut smoked pork chop and pork belly into cubes. Cut beef into pieces.
Step 3/9
Finely mince garlic. Dice onion.
Step 4/9
- 1 tbsp tomato paste
- 100 ml red wine
- vegetable oil for frying
- large saucepan
- cooking spoon
Heat vegetable oil in a large saucepan. Add beef and fry for approx. 4 – 6 min. over medium heat until lightly browned. Add tomato paste and continue to roast. Then, deglaze with red wine and continue to cook until liquid is reduced by one third.
Step 5/9
- 1½ l water
- 1 bay leaf
- salt
- pepper
Season with salt and pepper and pour in water. Add bay leaf, bring to a simmer and allow to cook for approx. 25 – 30 min.
Step 6/9
Add black beans, smoked pork chop, pork belly, and sausages. Continue to simmer over medium-low heat for approx. 45 – 60 min. until beans are cooked through and the sauce has slightly thickened.
Step 7/9
Shortly before serving, add manioc flour to a large, grease-free saucepan and roast over medium-low heat until lightly browned. Set aside.
Step 8/9
Add one third of the butter to a frying pan. Add onions and garlic and sauté for approx. 3 – 4 min. over medium heat until translucent. Then add roasted manioc flour and stir to combine. Continue to cook for approx. 1 – 2 min.
Step 9/9
- 4 tbsp butter
- oranges for serving
Transfer manioc flour and onions to a bowl. Knead in remaining butter using your hands. Serve Feijoada with buttered manioc flour and fresh orange slices.
