Feijoada with Chorizo

Main Dishes | Latin American cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Feijoada with Chorizo

Ingredients

Black Tomatoes - 15.9 oz
Pork tenderloin - 8.8 oz
Boneless pork shoulder - 8.8 oz
Chorizo - 7.8 oz
Smoked pork knuckle - 1 piece
Bacon - 11 pieces
Jasmine Rice - 14.1 oz
Cassava - 3.5 oz
Garlic - 5.3 oz
White Cabbage - 10.6 oz
Tomatoes - 7.1 oz
Spanish onions - ½ heads
Lime - 2 pieces
Oranges - 3 pieces
Parsley - 1.8 oz
Raisins - 1.8 oz
Olive Oil - 7 fl oz
Red Wine Vinegar - 2 fl oz
Bay leaf - 5 pieces
Coarse Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Soak the beans overnight. Cut eight slices of bacon into strips and fry for seven minutes. Then, in the rendered fat, sauté all the available meat (except for the leftover bacon) that has been cut into large pieces, about 2 inches (5 cm), for eight to ten minutes.

Step 2

Add the beans and eight cloves of garlic, crushed with the flat side of a knife, to the meat, along with three bay leaves and 2 liters of water. Bring everything to a boil, then reduce the heat and simmer the beans covered for about an hour, until they are tender.

Step 3

Prepare the rice: heat 30 ml of oil in a saucepan, sauté the minced garlic (half of the remaining amount) for two minutes over fairly high heat, add the rinsed rice, two bay leaves, salt, and pepper, along with one liter of water. Once it comes to a boil, reduce the heat, cover the saucepan, and let the rice cook for a quarter of an hour, until done, keeping it warm.

Step 4

Shred the cabbage. Finely chop the remaining garlic and 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.

Step 5

Prepare the vinaigrette sauce: finely chop half of a small onion, parsley (25 g), and seedless tomatoes, then blend with lime juice, vinegar, and 75 ml of oil. Season with salt and pepper.

Step 6

Chop three slices of bacon into small pieces and fry them. After three minutes, add cassava and continue frying until golden brown, about three to five minutes. Add 25 grams of chopped parsley, 60 ml of oil, and raisins, and remove from heat after two minutes. The result is called 'farofa.'

Step 7

Chop the pork knuckle, removing the meat from the bone, and arrange it on plates along with the other meat from the beans. Accompany with beans, rice, cabbage, and orange slices, drizzle with dressing, and sprinkle with farofa.