Feijoada. The feijoada will be perfect when the beans are very well cooked, turning into paste when you smash them. If you want the feijoada creamier, you can smash some of the beans and stir while it simmers for a bit after cooking it. Feijoada (Portuguese pronunciation: [fejʒuˈadɐ]) is a stew of beans with beef and pork.

Pairing feijoada, Brazil's national dish, with Malbec, Argentina's national wine, is like a World Cup match—except that both sides win. Full-flavored Malbecs from the San Juan region stand up. Feijoada, pronounced fay-jwah-dah, is considered Brazil's national dish. You can cook Feijoada using 15 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Feijoada

It's 500 gr of haricots blanc.
It's 1 of oignon rouge et 2 blancs.
It's 1 of bol de riz.
It's 2 of branches de thym.
You need 2 of feuilles de laurier.
It's 2 of carottes.
You need 2 gousses of d’ail.
Prepare of Sel poivre.
Prepare 1 cuillère à soupe of paprika.
It's 1 of saucisse de viande portugaise.
It's 1 of saucisse de sang portugaise.
It's 500 gr of lard.
Prepare 1 of jarret de porc.
You need 500 gr of bœuf genre bourguignon.
You need 1 of sachet de tripes à la provençale.

The name comes from the word feijão, which means bean, an essential ingredient of the dish. Black beans, salted beef and pork come together in a hearty slow cooked stew, traditionally served with rice, collard greens and farofa (toasted manioc flour). The mix of meats is personal to each cook Have your butcher cut the feet and tails for you; they're highly recommended for their rich gelatin and ''piggy'' flavor, but if you prefer, you can use more sausage, fresh pork belly or other cuts instead Don't be tempted to use too many smoked meats, though; the feijoada's flavor should be beany and porky, not smoky. Feijoada has as many versions as there are cooks, but in Brazil it almost always has black beans and always has a mixture of salted, smoked and fresh meats.

Feijoada instructions

Faire tremper les haricots blancs la veille et les cuire le lendemain matin dans son eau de trempage avec 1 oignon blanc coupé en 4 les carottes coupées en rondelles une branche de thym et une feuille de laurier, saler, 1 h 30 en cocotte feu moyen mettre suffisamment d’eau..
Mettre le jarret et le bœuf dans un autre cocotte thym laurier sel oignon blanc cuire 1 h 30 en même temps que les haricots.
Une fois que la viande est cuite retirer là avec un écumoire et la mettre à dorer avec l’oignon rouge émincé garder le bouillon pour la suite.
Cuire le lard couper en gros dés avec les saucisses 15 mns dans le bouillon de viande.
Mettre les haricots et son jus (tout) dans la cocotte de la viande qui s dorer ajouter les tripes ainsi que le lard et les saucisses coupées en morceaux.
J’ajouter 2 bonne louche de jus de viande et le paprika.
Mettre le riz dans le reste de jus de viande et laisser cuire 8 mns. Maintenez le tout au chaud jusqu’au moment de servir. Et bon appétit 😋.

Some versions are a little spicy from the sausages, others totally mild. Some people's feijoada are thick "eat-it-with-a-fork" versions, others, like this one, more like a traditional. Feijoada is a versatile stew of beans, various meats and sausages that's typically served over rice. Although it originated in Portugal, feijoada is often called the national dish of Brazil. The word feijoada comes from the word feijão, which is Portuguese for beans.