Brazilian-inspired Feijoada

Step 1/ 9

• 125 g black beans

• bowl

Add black beans to a bowl. Cover with plenty of water and allow to soak for approx. 8 – 10 hrs.

Step 2/ 9

• 1 sausages
• 75 g smoked pork chop
• 75 g pork belly
• 75 g beef

• cutting board
• knife

Drain beans, rinse, and set aside. Slice sausages. Cut smoked pork chop and pork belly into cubes. Cut beef into pieces.

Step 3/ 9

• ¼ clove garlic
• ½ onions

Finely mince garlic. Dice onion.

Step 4/ 9

• ¼ tbsp tomato paste
• 25 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

• ⅜ l water
• ¼ 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

• 150 g manioc flour

• large frying pan
• spatula

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

• ½ tbsp butter

• frying pan

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

• 1 tbsp butter
• oranges for serving

• bowl

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.

Enjoy your meal!