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This recipe was uploaded by ClaudiaMedeiros
On the next day , cook the beans and water on low heat for about an hour with the beef stock .
While the beans are cooking , cut the meats into bite size chunks , put them all in a pan , cover them with water and boil them for about ten minutes .
Chop the onions and the garlic finely and mix in random herbs and spices ( a spice mix for salads would work well here ) .
Heat 3 spoons of oil in a frying pan and fry the onion mixture until it caramelizes .
Add a ladle full of beans ( which at this point should be soft ) and mash it together with the fried onion mixture . Put the bay leaves into this mush and let it fry for a few minutes . Pour everything back into the beans .
Put the strained meats into the beans and add a cup of water . Stir .
Add salt and hot pepper sauce to taste .
Serves 5 over rice . Can and should be served with peeled oranges and boiled , salted shredded collard greens . To drink prefer beer or caipirinha .
NOTE : While the beans are cooking , stir them occasionally because if they burn on the bottom , the whole dish will be contaminated . Also , do no add salt to the beans until the meats have been in it for a while as these will tend to release their salt into the water . the feijoada will be ready when the liquid is thick and flavorful . It takes about 3 or 4 hours .