Posted on
17 September 2012
by
ewfood
Feijoada [1]
Feijoada
Ingredients
48 oz. dried black beans
2 lb. carne seca (you can use a good pice of South African biltong or beef jerky – not the snack variety)
2 lb. sweet sausages
2 lb. spare ribs
3 fl oz. oil
1 onion, chopped
2 cloves garlic
minced
1 dried red chili
handful parsley
1 bay leaf
salt & pepper to taste
Preparation
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Soak the beans and carne seca overnight in water (separately)
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Cover the beans in water and bring to boil, reduce the heat
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Cut the meat and sausage into bite sized pieces and section the ribs
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add the meat and herbs to the beans, season and simmer over a medium heat for 2 hours, stir occasionally and replenish any evaporated water
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Heat the oil in a pan and sauté the onion and garlic until brown
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scoop out 2 ladles of beans and blend till smooth, add this to the onion and garlic and sauté
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add this bean mash to the pot of beans, this will thicken the stew, continue simmering for another hour
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Serve with rice and enjoy.
Cooks Note