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Ingredients
- 300 grams beef goulash cuisine
- 100 grams smoked Mettenden
- 100 grams pork belly cuisine
- 100 grams chorizo sausage cuisine
- 200 grams brown rice cuisine
- 250 grams black beans cuisine
- 1 onion cuisine
- 1 garlic clove cuisine
- 1 bay leaf cuisine
- 2 tbsp sunflower oil cuisine
- 1 orange cuisine
- 1 liter water (still or tap water) cuisine
- Ground pepper cuisine
Preparation
- 1Thoroughly wash the black beans and let them soak overnight in plenty of water. Wash the soaked beans again and drain them.
- 2Finely dice the onion and garlic. Heat sunflower oil in a large pot to sauté the diced onion. Then add the chopped garlic and fry briefly with it. Add the drained black beans along with the bay leaf and bring to a boil with 1 liter of water.
- 3Now season the beef goulash with plenty of pepper and add it to the black beans. Then cover the stew and let it simmer for at least 1 1/2 hours. Meanwhile, cut the Mettenden and chorizo sausage into bite-sized pieces, add both to the pot, and let simmer for another 1 1/2 hours with the lid closed. During this time, dice the pork belly and render it in a pan. At the same time, cook the brown rice according to package instructions. Wash the orange thoroughly and slice it.
- 4Depending on the consistency of the Feijoada stew, add a little more water during the cooking time if necessary, and finally serve with the rendered bacon, orange slices, and brown rice.
Tip
If you like, you can also sprinkle your Feijoada stew with so-called "Farofa". To do this, simply toast 300 g of cassava flour in 3 tablespoons of butter until crispy crumbs form, and sprinkle them over your Feijoada stew.
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