Try this Brazilian Feijoada (Meat and Beans, Rio De Janeiro Style) recipe, or contribute your own.
Suggest a better descriptionThe evening before, rinse the salted meats in cold water and leave them to soak overnight. The next morning, change the water and allow them to continue soaking until you are ready to cook. Place all of the ingredients in a large heavy pot and bring slowly to a boil over medium heat, then reduce the heat to low and simmer for 2 hours. Remove each piece of meat when it is fork tender, starting with the beef and ending with the smoked meats. Continue to cook the beans for an additional 30 minutes, or until the liquid has become thick and creamy. Meanwhile, remove the meat from the bones and cube or slice what you can. When the beans are done, place them in a large, heavy saucepan, add the meats, and cook over low heat for 10 minutes. Remove from the heat and serve hot. Heap meats on one platter, put beans in a clay pot, and white rice in another serving dish. The garnishes must include peeled orange segments, fried manioca meal (Farofa) julienned fried kale (Couve a Mineira), Pimenta & Lemon sauce and Molho Apimentado (spicy sauce) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Serving Size: 1 Serving (577g) | ||
Recipe Makes: 10 | ||
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Calories: 659 | ||
Calories from Fat: 407 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.2g | 60 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 19.8g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 124.8mg | 38 % | |
Sodium 485.9mg | 17 % | |
Potassium 864mg | 23 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 15.7g | ||
Protein 37.8g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 659
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