Difference between revisions of "Feijoada II"
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# In a separated pan, fry cubes of [[pork tenderloin]] and slices of [[bacon]] with [[salt]], [[garlic]]. | # 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 all the sausages sliced and stir medium-heat until dry all the [[water]]. | ||
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[[Category:Black bean Recipes]] | [[Category:Black bean Recipes]] | ||
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[[Category:Pork tenderloin Recipes]] | [[Category:Pork tenderloin Recipes]] | ||
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Latest revision as of 16:37, 16 July 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
Procedures
- 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.
