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Bean soup, Feijoada recipe
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Bean soup, Feijoada recipe


For authentic Brazilian flavor of Feijoada, we use pork ribs (spare ribs)

Bean soup, Feijoada recipe Preparation: 30, Cooking: 2 - 3 hours

Ingredients (for 6 - 8 persons):

500 gr. black beans, wet in cold water overnight
2 boxes. olive soup
Dry 1 large onion, chopped
4 cloves garlic, molten
1 - 2 piperitses fresh chilli, chopped, with the spores or boukovo in quantity and we afford
100 gr. solid piece of bacon, cut into kyvakia
300 gr. pork shoulder blade, cut into kyvakia
200 gr. panseta pork, cut into kyvakia
200 gr. «Tree» veal, cut into kyvakia
200 gr. village sausage, sliced
2 bay leaves
salt and freshly ground pepper
1 - 2 boxes. soup red wine vinegar
some Parsley leaves, chopped


We empty the beans are soaked overnight in a colander and wash thoroughly with plenty of cold water. The place in a large saucepan, add plenty of cold water and let it take a boil for 5 minutes. Then the strainer, throw water, return to saucepan and add 1 liter of water. Allow the beans to a boil at medium to allow fire xafrizontas often, for about 20 minutes, while preparing the meat.

Meanwhile, in another large saucepan warm the olive oil in a possible fire sotaroume onion, garlic and hot piperitsa for 2 minutes. Add the bacon and continue the sotarisma until you start to take color. Add the remaining cut meat (pork shoulder blade, panseta, calf) and sausage and continue the sotarisma for another 15 minutes.

Then add meat to pot with the beans with water and bay leaves, mix and let the bean soup to sigovrasei for 2 - 2 ½ hours, until beans soften well and chylosei to the soup, adding water if necessary. Shortly before withdrawing from the fire, relish with salt, pepper, vinegar and parsley.

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