Feijoada Mineira
Traditional dish · Brazilian
A regional variation of Feijoada from the state of Minas Gerais, often featuring more emphasis on pork cuts and sometimes incorporating ingredients like pork rinds (torresmo) and different types of sausages.
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Ingredients
- Black beans800 g
- Dried beef (carne seca)300 g
- Smoked pork belly300 g
- Paio sausage1 unit
- Linguiça mineira sausage1 unit
- Pork ear1/2 unit
- Onions2 medium
- Garlic5 cloves
- Bay leaves2 units
- Saltto taste
- Black pepperto taste
- Watersufficient
Steps
- 1
Soak black beans overnight. Soak dried beef separately overnight, changing water to reduce salt.
- 2
Drain and rinse beans. Cut dried beef into cubes. Cut pork belly, ear, and sausages into pieces.
- 3
In a large pot, combine beans, dried beef, pork belly, and pork ear. Cover with water and add bay leaves. Boil, then simmer for 1.5-2 hours until tender.
- 4
Meanwhile, sauté chopped onions until soft, then add minced garlic and cook until fragrant. Add sliced sausages and brown them.
- 5
Add the sautéed aromatics and browned sausages to the bean pot. Continue simmering for another 30-45 minutes until thickened.
- 6
Season with salt and pepper to taste. Remove bay leaves. Serve with traditional accompaniments like torresmo and couve refogada.
