1 kg of black beans
120 g of pork rib salami
120 g of smoked pork rib
120 g of salted pork loin
120 g of beef jerky
120 g of defummed pork tongue
1 pound of salted pork shoulder
1 pig ear salami
120 g of salted pork hock
2 laurel leaves
2 cloves of garlic mashed
1/2 medium onion diced
100 ml of olive oil
1 kg of black beans
120 g of pork rib salami
120 g of smoked pork rib
120 g of salted pork loin
120 g of beef jerky
120 g of defummed pork tongue
1 pound of salted pork shoulder
1 pig ear salami
120 g of salted pork hock
2 laurel leaves
2 cloves of garlic mashed
1/2 medium onion diced
100 ml of olive oil
In a bowl with water, let the meats soak for 24 hours to remove excess salt
Next, cut them into pieces and set aside
Put the black beans to cook in boiling water with the meats and laurel leaves
While that's cooking, heat the olive oil in a pan, add the onion and garlic and sauté
When the black beans come to a boil, add the refried mixture to season
When the meats are cooked and the sauce is creamy, the feijoada is ready
Serve with white rice, cabbage, bacon, farofa, and orange.
