Feijoada with chorizo
8 servings
90 minutes
Feijoada with chorizo is the heart of Latin American cuisine, deeply rooted in Brazilian peasant traditions. This dish combines the rich flavors of smoked pork leg, spicy chorizo, and bacon, blending with the tender texture of black beans. The secret of feijoada lies in slow cooking that reveals the aromas of meat and spices, creating a rich and deep flavor. Feijoada is served with jasmine rice that absorbs the broth, crispy cabbage, a refreshing vinaigrette sauce, and farofa – golden cassava crumbs that add textural depth to the dish. The composition is completed with slices of orange that refresh the rich taste of the meat. This dish symbolizes warmth and hospitality, bringing families and friends together at one table.
1
Soak the beans overnight. Cut eight slices of bacon into strips, fry for seven minutes, then in that fat fry all the meat (except for the bacon leftovers) cut into large pieces of 5 cm for eight to ten minutes.
- Bacon: 11 pieces
- Pork loin: 250 g
- Pork shoulder: 250 g
- Chorizo: 220 g
- Smoked pork knuckle: 1 piece
2
Add beans and eight cloves of crushed garlic to the meat, along with three bay leaves and 2 liters of water, bring to a boil, reduce heat, and cook the beans covered for about an hour, until done.
- Black beans: 450 g
- Garlic: 150 g
- Bay leaf: 5 piece
3
To prepare rice: heat 30 ml of oil in a saucepan, sauté half of the chopped garlic for two minutes over fairly high heat, add rinsed rice, two bay leaves, salt and pepper, one liter of water; when it boils, reduce the heat, cover the saucepan and leave the rice for a quarter of an hour until cooked and keep warm.
- Olive oil: 210 ml
- Garlic: 150 g
- Jasmine rice: 400 g
- Bay leaf: 5 piece
- Coarse salt: to taste
- Ground black pepper: to taste
4
Chop the cabbage. Finely chop the remaining garlic, sauté it in 45 ml of oil, after two minutes add the cabbage, salt, and pepper, and cook for another four minutes. The cabbage should not cool down either.
- White cabbage: 300 g
- Garlic: 150 g
- Olive oil: 210 ml
- Coarse salt: to taste
- Ground black pepper: to taste
5
To make vinaigrette sauce: finely chop half a small onion, parsley (25 g), and deseeded tomatoes, blend with lime juice, vinegar, and 75 ml of oil, season with salt and pepper.
- White onion: 0.5 head
- Parsley: 50 g
- Tomatoes: 200 g
- Lime: 2 pieces
- Red wine vinegar: 75 ml
- Olive oil: 210 ml
- Coarse salt: to taste
- Ground black pepper: to taste
6
Chop three slices of bacon, fry them, then add manioc after three minutes and fry until golden, for three to five minutes. Add 25 grams of chopped parsley, 60 ml of oil, and raisins, then remove from heat after two minutes. The result is called 'farofa'.
- Bacon: 11 pieces
- Cassava: 100 g
- Parsley: 50 g
- Olive oil: 210 ml
- Raisin: 50 g
7
Chop the pork knuckle, remove the meat from the bone, arrange it on plates with other meat, accompany with beans, rice, cabbage, and orange slices, drizzle with dressing and sprinkle with farofa.
- Oranges: 3 pieces