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Brazilian Feijoada – Black Beans Cooked with Pork Ribs, Sausages and Neck Bones (Nutrient-Dense Meal

Brazilian Feijoada - Black Beans Cooked with Pork Meat and Sausage (Nutrient-dense meal)

Serves: 15-20 people or more

Time Preparing: 24 hours soaking and rinsing beans

Time Preparing while cooking beans: 60 minutes

Time Cooking: 4-5 hours

Ingredients

- 4-5 cups dry black beans

- 1-pound pork neck Bones, cut in small chunks

- 2 pounds St Louis Style Spareribs – cut in small chunks

- 8 Toulouse sausages, cut in 4 pieces each one

- 2 bay leaves (optional)

- 15-20 large garlic cloves, minced

- 1 ½ large red onion, finely chopped

- Filtered water (to be used in the cooking process)

- 18 tablespoons apple cider vinegar or fresh lemon juice (to soak the beans to help removing toxins)

- 3-5 tablespoons ghee or fat of choice

- 1 ½ - 2 tablespoons sea salt

Preparation

Step 1 – (Soaking and rinsing beans for 24 hours – helps in its digestion and mineral absorption)

Pick over the beans for small rocks, debris or damaged grains

Place the beans into a large bowl

Rinse abundantly

Place filtered water inside the bowl until water cover beans (at least twice more water than beans)

Add 6 tablespoons apple cider vinegar or lemon juice

Cover the bowl with a tea towel, reserve it at a fresh place

Soak the beans for at least 24 hours

For better digestibility, repeat the step 1 - rinsing, refreshing the water and adding the vinegar or lemon juice in the water, twice during the soaking process

Once soaking process is complete:

Drain the soaked beans

Rinse abundantly again

Step 2 – (How to cook the soaked beans)

Transfer the soaked beans into a large pot

After the soaking process beans grow bigger, and you are going to have around 12 cups of soaked beans

Add 14cups filtered water (water to cover beans by 2-3 inches)

In a medium/high heat, bring beans to boil

When beans boil, a foam like substance will come to the top of the pot

With a spoon skim completely this foam like substance and throw it away

Step 3

Add bay leaves (optional)

Add the sausages, spareribs, and pork neck bones

Stir well to combine

Reduce heat to medium/low

Partly cover pot with the lid

While cooking beans, always check its water levels because they absorb lots of water while cooking. If necessary, add more water

Cook for 3-4 hours, stirring occasionally, until beans are equally soft

Step 4 – (Seasoning the Feijoada)

In a medium skillet place ghee, or fat of choice over medium heat, until hot

Add chopped onions, stirring frequently, until lightly golden, 5-7 minutes

Add minced garlic, stir frequently, until golden, 3-5 more minutes

Carefully add the sautéed onions and garlic into the feijoada pan

Add sea salt, stir well, taste and add more salt if necessary

Continue cooking for about 10-15 minutes with the pan lid open so that the beans sauce thickens a little bit

Serve with white rice, sautéed green collard, pieces of oranges and a spice vinaigrette

Leftovers can be into refrigerator for 5 days or, frozen into portions up to 3 months

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