Feijoada
Ingredients
- 1¾ cups Goya dried black beans water
- 1½ lb beef tongue
- 4 whole peppercorns
- 1 onion, cut in half
- 2 carrots, cut in sticks
- 1 large or 4 small boiling sausages
Vegetable Sauce
- 5 medium tomatoes
- 3 tbsp lard
- 1 onion, chopped
- 1 garlic clove, finely chopped
- ¼ head cabbage, shredded
- 2 green bell peppers, finely chopped
- Salt
Directions
Makes 8-10 servings
- Soak beans in cold water to cover 12 h
- Place beef tongue in a large saucepan. Add soaked beans with soaking water, peppercorns, onion and additional water to cover. Bring to a boil. Skim foam from surface until surface is clear. Reduce heat and simmer 4 h. Add carrots and sausages. Simmer 1 h. longer or until tongue is tender.
- TO MAKE SAUCE, peel tomatoes; remove and discard seeds. Coarsely chop tomatoes. Melt lard in a large saucepan. Add onion; saute until transparent. Add chopped tomatoes, garlic, cabbage and green peppers. Cook 2 to 3 min., stirring constantly, Cover and simmer 20 min. Season with salt.
- TO COMPLETE, peel and slice cooked tongue. Remove and discard onion from bean mixture. Arrange sliced tongue, carrots and sausages on a platter. Serve hot with beans and vegetable sauce.
Makes 8-10 servings
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