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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.
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.
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