The complete feijoada, as we know it today, was created by the Portuguese, based in Rio de Janeiro João Alves Lobo, owner of the G.Lobo restaurant, in downtown Rio in 1844. It is a dish that was based on several European dishes, such as French cassoulet and some Portuguese cuisine.
I insist on making the root version of G. Wolf, classic, with many meats, slow cooking and accompanied by white rice, cabbage, plantains, farofa and pear orange. It is a laborious dish, but it is worth the work.
Ingredients
10 servings
1 kg black beans
200 g salted pork feet
200 g salted pork ear
200 g salted pork tail
200 g salted pork loin
200 g salted pork rib
300 g pepperoni sausage
200 g chicken
500 g dried meat
3 large onions
8-10 cloves garlic
4 leaves laurel
2 tablespoons lard
2 tablespoons vinegar
Step by step
* 24 hours in advance, wash and clean salted meats, removing ribs and hair, if you have one. Place the meat in a large bowl and cover with cold water. Leave in the refrigerator for 24 hours, changing the water every 3 or 4 hours.
* 4 hours before starting to cook put the beans in cold water and let them rest.
* Fill a large, deep pan with water. Place the salted meats in this water, add the vinegar and bring to the boil. Boil for 30 minutes. Discard the water. Cut the meat into small pieces and separate by type. While the meat is boiling, chop the onions and garlic. Drain the beans, rinse with cold water and drain again.
* In the same pan melt the lard and sauté the onion until it is translucent, about 2 minutes, also saute the garlic. Add the bay leaves and beans. Cover with water, passing about 3 fingers of the beans. Put the dried meat, the pork leg and the ear together. Bring to a boil, lower the heat and simmer over low heat.
* After 30 minutes add the rib, loin and pork tail. Cut the sausages into slices and the bacon into cubes. Wait for it to boil and count another 30 minutes. At the end of that time add the sausages and bacon. Bring to a boil, cover and simmer for another hour.
* add the seasoning, adjust the salt if necessary and, if you want to serve immediately, let it cook for another 20 to 30 minutes. Serve boilingglês português
