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Le Chaudron recipe
Feijoada brésilienne
Brazilian feijoada
⏱ 150 minServes 6Hard640 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 g (18 oz)dried black beans, soaked
300 g (11 oz)pork belly, cubed
200 g (7 oz)smoked sausage, sliced- 200 g (7 oz)smoked pork shoulder
2onions, sliced
4 clovesgarlic, chopped
2 leavesbay leaf
- 500 g (18 oz) dried black beans, soaked
- 300 g (11 oz) pork belly, cubed
- 200 g (7 oz) smoked sausage, sliced
- 200 g (7 oz) smoked pork shoulder
- 2 onions, sliced
- 4 cloves garlic, chopped
- 2 leaves bay leaf
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the beans in a pot with the bay leaves, cover generously with cold water and bring to a simmer.
- Cover and cook gently for 40 minutes until just starting to soften.
- Brown the onions, garlic and meats in a skillet for 8 minutes.
- Add to the beans and cook 1 hour more.
- Mash a ladleful of beans against the side of the pot to thicken.
- Adjust the seasoning and serve hot with white rice, orange slices and sautéed greens.
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