Light feijoada maintains the traditional black beans, but prioritizes noble meats over other parts of the pig and is therefore lighter.
Anyone who doesn’t like feijoada doesn’t know what they’re missing. Despite being a very traditional dish of our cuisine, traditional feijoada is also a very heavy and fatty dish. Therefore, today we bring you a recipe for feijoada light, which preserves the flavor of the traditional one, but is much lighter.
This recipe maintains the traditional black beans, but prioritizes noble meats over other parts of the pig, such as ears, etc. So, anyone who doesn’t like feijoada because of these parts of the pig, will definitely love this light feijoada. Therefore, this is a great recipe to make for lunch for family and friends, especially on a hot Sunday.
Anyway, preparation time is 150 minutes and yields up to 15 servings.
Take the opportunity to also check out the chicken recipe.
Light feijoada recipe
Ingredients
- 1 kg of black beans
- 200 g of pork loin
- 200 g Calabrian sausage (learn how to make sausage ragu)
- 200 g of ribs
- 200 g dried meat
- 200 g de bacon
- 1 head of chopped garlic
- 1 large chopped onion
- Salt, black pepper and cumin to taste
- 1/2 bunch of chopped parsley
Preparation mode
- Firstly, it is important to desalt meat such as pork loin, ribs and jerky. To do this, you will have to boil the meat twice to remove the salt and fat. Do this with the three meats, and set aside.
- Meanwhile, chop the sausage of your choice into thick slices and the bacon as well.
- Once this is done, cook the black beans together with the loin, sausage, ribs and dried meat for around 40 minutes after coming to pressure.
- In the meantime, in another pan, fry the bacon together with the onion and garlic.
- When the beans are cooked, take a couple of ladles of feijoada and add it to the fried bacon, season with a little salt, black pepper and cumin.
- Lightly crush the beans in this seasoning to thicken the feijoada broth.
- Then, transfer these beans with the bacon to the pan with all the feijoada and mix well.
- Finish with parsley and you’re ready to serve your delicious light feijoada.
Tips for preparing light feijoada
- In addition to these meats, you can also use Portuguese sausage or paio and, instead of pork loin, you can use pork shank.
- Some people like to use bay leaves in feijoada.if you are one of those, feel free to use the leaf in your recipe.
- A very good tip is to soak the black beans overnight. In other words, do this the day before preparing the light feijoada.
- Be careful not to salt the feijoada, because the meat is already salty, so be careful not to ruin the recipe.
- When the beans and meat are cooked, leave the feijoada on the heat for a little longer until it boils, to thicken the broth and make it more flavorful.
- Finally, serve the light feijoada with white rice, kale, crispy farofa and vinaigrette. And of course, don’t forget the orange to add the special touch.
So, what did you think of this light feijoada recipe? Then also learn how to make traditional feijoada.
Sources: Tudo Gostoso Univelever Reciperia
