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Shared May 20, 2025
Feijoada is one of the most classic dishes in our country, it is not difficult to make, it just requires time and a few secrets.
It is important to soak the beans for at least 12 hours, and you should also soak salted meats and change the water at least 3 times during this period.
I like to brown gristly and fatty meats first, such as butt, feet, bacon and ear. And only after they are golden brown, add the others, such as ribs, tongue and dried meat.
Cooking the onion and garlic together will make them melt and make the broth even more flavorful and thick. But if you want to freeze the ready-made feijoada, it is not recommended to cook the seasonings together.
There is no rule, but following these tips will greatly improve the quality of your feijoada.
INGREDIENTS:
Pig's foot
Pig tail
Pig tongue
Bacon
Ribs
Dried meat
Paio sausage
Black Beans
Liquor
Pepper
Coriander
Paprika
Cabbage
Orange
Rice
What do you do differently in yours?
My electric pressure cooker and kettle are from Elgin.
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#feijoada #easyrecipe #food
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