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MAIN COURSE

FEIJOADA (Brazilian Beans), Brazilian

Ingredients
  • 4 cups clack beans
  • 1 lb. dried jerked beef, cut in small pieces
  • 1 lb. smoked butt, cut in small pieces
  • 1 lb. Portuguese sausage, cut in small pieces and pre-cooked separately for 30 minutes
  • 1 smoked tongue, cooked separately, then cut in small pieces
  • 3 small onions, chopped fine
  • 1/2 lb. bacon cut in 1-inch cubes
  • 1 clove garlic crushed with very little salt
  • 1 bay leaf
  • 3 sprigs parsley
Preparation Instructions

Soak beans overnight. Drain, rinse and place in a large covered pan with 6 cups cold water. Boil slowly for 2 hours. Then add all the meats and cook until beans are done. Add enough water so that the beans will have plenty of liquid. Add all seasonings being careful with salt since many of the meats are already salted. Cook over low flame until ingredients are will cooked and sauce is nice and thick. Serve with hot cooked rice and sprinkle toasted farina cereal over rice and beans.

Contributed by Mrs. Isabel Schlitter, 1950

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