1 1/2 kg of black beans (uberabinha type)
1/2 kg of dried beef
250 g of pork belly, salted
1 small pork tongue, defumado
1 pig's trotter, salted
1 not-too-large pig's ear, salted
2 pork rabbits, salted
1/2 kg of lean chicken breast, fresh
1/2 kg of fresh pork loin
2 parsnips
2 bay leaves
250 g of lean bacon, defumado
250 g of smoked pork ribs
300 g of large and fresh pork tongue
300 g of fine, fresh pork tongue
3 cloves of garlic, pressed
4 tablespoons of olive oil
salt to taste
1 1/2 kg of black beans (uberabinha type)
1/2 kg of dried beef
250 g of pork belly, salted
1 small pork tongue, defumado
1 pig's trotter, salted
1 not-too-large pig's ear, salted
2 pork rabbits, salted
1/2 kg of lean chicken breast, fresh
1/2 kg of fresh pork loin
2 parsnips
2 bay leaves
250 g of lean bacon, defumado
250 g of smoked pork ribs
300 g of large and fresh pork tongue
300 g of fine, fresh pork tongue
3 cloves of garlic, pressed
4 tablespoons of olive oil
salt to taste
Soak the black beans, chosen and washed, in water overnight in a bowl
Repeat this process separately with the dried beef and salted pork belly, changing the water twice
Clean and wash well the pork tongue, trotter, ear, and rabbits
Clean the chicken breast and pork loin fresh
Scald the parsnips for 5 minutes
Cook the black beans in enough water (including the water they soaked in) with bay leaves and lean bacon
After 1 hour of boiling, start adding the meats in this order: defumado pork tongue, dried beef cut into large pieces, pig's trotter and rabbits, parsnips and smoked pork ribs, salted pork belly, chicken breast, pork loin, pig's ear, and coarse-grained pork tongues
Add hot water as needed to keep the meats covered in the broth
During cooking, remove the foam that forms on the surface
When the grains are tender and the broth is roughly thickened, season the black beans with golden garlic and olive oil
Taste and adjust salt
Remove excess fat
Take out two conch shells of black bean and mash with a fork to get a paste
Mix with the feijoada and reduce heat
Serve the feijoada with white rice, mineira cabbage, egg farofa, orange, and a pepper sauce mixed with a little broth and 1 tablespoon of aguardente
Serve all the meats, cut into regular pieces, in a large platter, and the feijoada in a deep dish with a lid
The remaining accompaniments are distributed on plates
The appetizer should be served about half an hour before the feijoada is served
Do not serve for 15 hours.
