Feijoada – Brazilian Bean Stew

Soak the beans for one night in enough cold water (about four times the mass). Drain on it and make in a saucepan with boiling hot water about 50 minutes, so that they are almost soft.

Cook the bacon in a saucepan with lightly salted water for 1 hour.

Rinse and dab the peppers and chili, cut them in half, remove the seeds and dice the vegetables. Rinse, clean and finely dice the celery. Rinse the tomatoes, remove the stem, then dice. Peel and finely dice the shallots and garlic clove. In a saucepan with olive oil, sauté shallots, add garlic and celery and sauté. Add clear soup and bring to a boil. Add pre-cooked chili, beans, peppers as well as the bay spice and soften everything together.

Rinse parsley, shake dry and chop finely. Wash the lemon well with hot water, dab dry and grate a little peel.

Add the tomatoes, parsley, a small amount of lemon zest and new seasoning to the beans.

Cut the bacon into coarse slices, also stir in. Season the bean stew with salt and freshly ground pepper and bring to the table. It goes very well with long-grain rice.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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