Difference between revisions of "Feijoada II"
RealRecipes (talk | contribs) m (Text replace - "Category:Angolan Recipes" to "Category:Angolan cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Category:Pork tenderloin and fillet Recipes" to "Category:Pork tenderloin Recipes Category:Meat Recipes") |
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[[Category:Black bean Recipes]] | [[Category:Black bean Recipes]] | ||
[[Category:Brazilian Meat Dishes]] | [[Category:Brazilian Meat Dishes]] | ||
| − | [[Category:Pork tenderloin | + | [[Category:Pork tenderloin Recipes]] |
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[[Category:Pork sausage Recipes]] | [[Category:Pork sausage Recipes]] | ||
[[Category:Portuguese Meat Dishes]] | [[Category:Portuguese Meat Dishes]] | ||
Revision as of 15:39, 19 April 2012
Description
Feijoada is a typical Portugese stew of beans with beef and pork. It is also typical in Brazil, Angola and other former Portuguese colonies. In Brazil, feijoada is considered the national dish.
The name comes from feijão, Portuguese for "beans", and is pronounced [feiʒuˈada] or [feʒuˈada].
- Feijoada on Wikipedia -- original source of description section, licensed under the GNU Free Documentation License
Ingredients
- 1 lb of varied pork sausages (prefer smoked sausages)
- 1 lb of pork tenderloin
- some slices of bacon
- 1 can of black beans (15.5oz)
- 2 tbs vegetable oil
- salt
- garlic
- chopped onions
- bay leaves
Directions
- In a separated pan, fry cubes of pork tenderloin and slices of bacon with salt, garlic.
- Add all the sausages sliced and stir medium-heat until dry all the water.
- Add the cooked meat to the pan with the black beans and your feijoada is ready!.
- Cook your feijoada more 10 minutes to meat soak in the black beans.
- You can add some pepper sauce to your feijoada at this point.
