Rio de Janeiro

Brazilian feijoada

Name: Brazilian feijoada
Prep time: 8 h
Cook time: 2 h 30 min
Total time: 10 h 30 min
Yield: 8 servings
Cuisine: Brazilian
Ingredients: 2 1/2 cups dry soaked overnight black beans, dry; 500 g shoulder and ribs chunks pork; 200 g linguiça or smoked sausage chorizo; 150 g smoked pork or ham diced cooked ham; 2 chopped onion; 8 cloves garlic; 3 bay leaf (indian bay leaf); 1 1/2 tbsp cooking oil (vegetable oil); 10 cups water; Salt, to taste; Cooked rice, to serve; 1 bunch finely shredded collard greens (haak); 2 sliced orange

Black beans slowly stewed with pork and sausage, served with rice, greens, farofa and orange.

150 minTime

38 gProtein each

mildSpice

8hPlan ahead. Soak for 8 hours first; the 150 minutes come after.

Saturday in Rio2 chapters · 1 min read

Make it your way

Grandma's wayRio style feijoada completa.

The original

700kcalsame

38 gproteinsame

12 gfibresame

150minutessame

Feijoada.

Per serving, worked out from the ingredient table.

Ingredients

Black beans, dry2½ cups dry, soaked overnight

Pork500 g shoulder and ribs, chunks

Chorizo200 g linguiça or smoked sausage

Cooked ham150 g smoked pork or ham, diced

Onion2, chopped

Garlic8 cloves

Bay leaf (indian bay leaf)3

Cooking oil (vegetable oil)1½ tbsp

Water10 cups

Saltto taste

Cooked riceto serve

Collard greens (haak)1 bunch, finely shredded

Orange2, sliced

Method

6 steps

1Brown pork, sausage and ham in oil in a large pressure cooker.
2Add onion and garlic and cook until soft.
3Add drained beans, bay and water. Pressure cook 8 whistles and let pressure release naturally.
4Simmer uncovered 20 minutes, mashing a ladle of beans to thicken. Season.
5Quickly sauté shredded greens with garlic and salt.
6Serve with rice, greens, farofa and orange slices.

Serve it like this

Serve in a clay pot at the centre, with white rice, sautéed greens, farofa and orange slices in separate bowls.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rio de Janeiro

Brazilian feijoada

Black beans slowly stewed with pork and sausage, served with rice, greens, farofa and orange.

150 minTime

38 gProtein each

mildSpice

8hPlan ahead. Soak for 8 hours first; the 150 minutes come after.

Saturday in Rio2 chapters · 1 min read

Make it your way

Grandma's wayRio style feijoada completa.

The original

700kcalsame

38 gproteinsame

12 gfibresame

150minutessame

Feijoada.

Per serving, worked out from the ingredient table.

Ingredients

Black beans, dry2½ cups dry, soaked overnight

Pork500 g shoulder and ribs, chunks

Chorizo200 g linguiça or smoked sausage

Cooked ham150 g smoked pork or ham, diced

Onion2, chopped

Garlic8 cloves

Bay leaf (indian bay leaf)3

Cooking oil (vegetable oil)1½ tbsp

Water10 cups

Saltto taste

Cooked riceto serve

Collard greens (haak)1 bunch, finely shredded

Orange2, sliced

Method

6 steps

1Brown pork, sausage and ham in oil in a large pressure cooker.
2Add onion and garlic and cook until soft.
3Add drained beans, bay and water. Pressure cook 8 whistles and let pressure release naturally.
4Simmer uncovered 20 minutes, mashing a ladle of beans to thicken. Season.
5Quickly sauté shredded greens with garlic and salt.
6Serve with rice, greens, farofa and orange slices.

Serve it like this

Serve in a clay pot at the centre, with white rice, sautéed greens, farofa and orange slices in separate bowls.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Brazilian feijoada

Make it your way

Ingredients

Method

Brazilian feijoada

Make it your way

Ingredients

Method

Make it a meal