Soak the washed beans in plenty of water overnight. Also the day before, put the different meats in a marinade of wine vinegar, crushed garlic, salt and pepper.

A day later, in a large heavy saucepan, sauté in a little oil 2 diced onions and 3 cloves of garlic crushed with salt, add the beans with their soaking water and cook gently for about 90 minutes. Add water if necessary.

In another saucepan, sauté in oil 4 onions cut into rings, 5 cloves of garlic crushed with salt and the bay leaves until the onion rings are soft and translucent. Add the different types of meat in the order of the ingredients list, moving to the next type every ten minutes or so. With the pork loin together just as feet, ears and tails. If you use other types of meat, pay attention to their cooking times (beef and tongue take longer than smoked pork loin or smoked pork ribs, etc.).

Steam everything. The meat should be soft, but not fall apart. After about 90 min. add the meat, sausages and other ingredients to the bean pot form and all together repeatedly up to 120 min. Simmer gently over moderate heat. Stir occasionally.

Season with cumin, pepper and salt to taste.

Beans should be soft but not overcooked. The clear soup should be sufficient and creamy. Note that the feijoada No soup

Feijoada Completa – Brazilian National Dish

Ingredients:

Marinade:

Instructions:

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