Meat
Carioca Bean Feijoada
A lighter feijoada variation made with carioca beans and pork.
Gluten-free
Ingredients
- 500 g carioca beans, soaked
- 300 g pork ribs, in pieces
- 200 g pancetta, diced
- 2 smoked sausages (linguiça), sliced
- 1 onion, chopped
- 4 garlic cloves
- 2 bay leaves
- 1 orange, halved
- 2 tablespoons oil
- Salt and pepper to taste
Step-by-step
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- Put the onion and garlic in the mixing bowl, 5 sec/speed 5.
- Add the oil and sauté 5 min/120°C/speed 1.
- Add the pancetta and sausage; cook 6 min/120°C/reverse/spoon speed.
- Add the drained beans, ribs, bay leaves, orange and 1.2 liters water.
- Set 60 min/100°C/reverse/spoon speed with the steaming basket over the lid.
- Remove the orange and bay leaves; adjust the salt and pepper.
- Blend a ladle of beans separately and return to the mixing bowl to thicken.
- Serve with rice, kale and farofa.
Tips
- Carioca beans give a lighter-colored, milder-flavored feijoada.
- Serve with orange wedges.
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