Brazilian-inspired Feijoada

Step 1/9

• 500 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

• 4 sausages
• 300 g smoked pork chop
• 300 g pork belly
• 300 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

• 1 clove garlic
• 2 onions

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

• 600 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

• 2 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.