Feijoada

Ingredients

• 1 kg of black or red kidney beans
• 500 g of salted pork
• 500 g of dried or smoked meat
• 1 foot
• One ear and one pig’s tail
• 500 g of beef
• 500 g of chorizo
• 1 ham bone
• 1 large sausage (similar to a cooked sausage)
• 100 g of bacon (Brazilian smoked pork)
• 500 g of pork loin (or pork chops)
• Onion
• Oil paints
• laurel, Allium sativum
• Brassica oleracea var. viridis, also known as Chinese cabbage or mizuna
• Rio-style sauce (a mixture of lime, chili peppers, and fresh herbs)
• Oranges

The salted and dried meat, as well as various parts of the pig (tail, ears, skin, legs, bones, etc.), are cooked together.

The black beans are cooked separately.

Then, everything is mixed together in a large broth with herbs, so that the flavors can be exchanged.

The meat and beans are then separated (or not) before being served.

The white rice, beans, and meat are served separately and then mixed together on the plate.

The dish is served with orange slices and farofa (cassava flour mixed with palm oil, small pieces of bacon, finely chopped onions, diced tomatoes, and herbs).