We know that the feijoada as a dish has originated in Portugal, and was adopted by the Brasilian cuisine later on. Here is the basic feijoada from Portugal as we can taste it today...
Ingredients for 10 people:
* 2 lb. (1 kg) dry red kidney beans, soaked in water overnight
* 2 farinheiras (Smoked portuguese sausages), coarsely sliced
* 1 portuguese chouriço (chorizo) sausage, coarsely sliced
* 1 morcela sausage, coarsely sliced
* 2 pork trotters, split in halves and pre-salted overnight
* 1 lb. (500g) Pork ribs, left pre-salted overnight
* 1 lb. (500g) Bacon, pre-salted overnight
* 1/2 lb. pig's head meat, pre-salted overnight
* 2 pigs ears or tails, pre-salted overnight
* 1 onion, sliced in half with four cloves pinned on it
* Salt, to your taste
* 2 onions, chopped
* 2 bay leaves
* 1 cup (250 ml) olive oil
* 3 big red tomatoes, diced
* 3 carrots, cut into thin round slices
1) The day before, prepare in salt the bacon, the trotters, pigs head meat, ears and tails. Make the beans soak in water in the refrigerator.
2) The next day, throw out the water the beans soaked in. Fill a saucepan or pot with water, season with salt and bring to a boil.
Add the beans, trotters, the ribs, the bacon, the pigs ear, the pork head meat, onion halves with pinned cloves, chorizo and morcela sausages.
Cover and simmer 40 minutes; after 40 minutes, make sure the beans are tender; turn off the heat.
3) Remove meat from the pot and place on a platter and allow it to cool down.
Remove to a bowl, bean broth enough to cover the farinheiras.
Pierce the farinheira sausages with a toothpick and bake for 15 minutes in the broth.
Cut the meat in small pieces and slice the sausages.
Reserve the sausages.
Once cooked, remove the farinheiras and reserve separately.
4) In another pan, heat up the olive oil, add the chopped onions and the bay leaves, mix and fry for 2 minutes. Add the peeled tomatoes and saute the sliced carrots; cook for 10 minutes. Add the meat and stir. Add the drained beans and cover. Add the farinheiras to the broth to simmer, and if necessary, add a little more broth from the cooking of the beans.
Cook about 10 minutes to get flavors to combine and make sure all meat is tender.
5) Meanwhile, cut the farinheiras in slices and set aside.
Your traditional portuguese feijoada is now ready to serve!
Serve the feijoada, with on top the farinheira sausages and the morcela; accompany with steamed rice on the side.