Feijoada de Domingo (Sunday Bean Stew) recipe
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Ingredients
- 8 quarts water, divided 2 pounds dried black beans, rinsed 4 bay leaves salt and ground black pepper to taste 1 pound dried beef, cut into pieces ½ pound smoked pork ribs 2 unsalted pig's feet 1 smoked sausage, cut into pieces 1 pound spicy sausage, cut into pieces ½ pound bacon, cut into large pieces ¼ pound pork belly, cut in half 1 unsalted pig's ear, cut into thirds 2 unsalted pig's tails 2 tablespoons vegetable oil 4 cloves garlic, chopped ½ pound bacon, cut into small pieces 2 onions, chopped 2 bunches fresh parsley, chopped
Nutrition Info
- 845.3 caloriescarbohydrate: 61.9 gcholesterol: 155.4 mgfat: 39.5 gfiber: 14.6 gprotein: 61 gsaturatedFat: 13 gservingSize: -sodium: 2297.1 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Feijoada de Domingo (Sunday Bean Stew)
Directions
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Combine 6 quarts water, black beans, bay leaves, salt, and pepper in a large saucepan. Bring to boil, simmer for 50 minutes.
Bring remaining 2 quarts water to boil in a large saucepan. Stir in dried beef, pork ribs, and pig's feet, simmer until flavors combine, about 25 minutes. Add smoked sausage, spicy sausage, large bacon pieces, pork belly, pig's ear, and pig's tails, simmer until meat mixture is softened, about 25 minutes.
Stir meat mixture to the bean mixture, simmer until flavors combine, about 45 minutes.
Heat vegetable oil in a large skillet over medium heat, add garlic. Cook until warmed through, about 45 seconds, transfer to bean mixture. Add small bacon pieces to the skillet, cook and stir until lightly golden, about 2 minutes. Stir in onion, cook until onion is soft and browned, about 5 minutes. Stir in parsley.
Stir the onion mixture into the bean mixture, simmer until tender, about 25 minutes. Transfer meat mixture to a serving dish. Pour beans into a separate serving dish.