A Brazilian Feijoada feast
Try your hand at cooking the national dish of Brazil! Here’s a recipe straight out of the kitchen…
Saturday lunch at the Copacabana Palace is almost as famous to the people of Rio, as the hotel is to the world. Celebrated chef, Francesco Carli shares with us his recipe for Feijoada, Brazil’s national dish, a hearty bean and meat stew.
Ingredients:
3kg black beans
1kg salted pork loin
1kg salted dried beef
300g pig trotters
300g pigs tails
500g pepperoni sausage
500g pork sausage
5g bay leaves
300g onions
100g garlic
100ml olive oil
200g bacon, cut into pieces
2g chili peppers, cut into pieces
2 oranges, cut into pieces
Serves a large group (better cooked in large quantities, but can be reduced pro rata).
Method:
• De-salt the meats (loin of port, dried beef, pig tails and trotters by soaking in 5 lires of water for 12 hours. Then change the water, bring to the boil and simmer the meat for one hour.
• Put 5 litres of water to boil together with the black beans, bay leaves, oranges and chili peppers. When boiling, add the sausages and cook for 20 minutes.
• Remove the sausages from the black beans and keep them on the side.
• Add the desalted cooked meats to the black beans and cook for a further 40 minutes. When the meat has been cooked, remove it, keep it on the side.
• Pan-fry the chopped bacon, onion and garlic. When cooked and add to the black beans approximately 20 minutes before serving.
• Cut the meats into pieces and arrange on separate serving dishes. Put the black beans into a large pan ready to serve.
Accompaniments:
Serve with collard greans, pork belly & cutlets, cassava, banana, meat/cheese pasties.