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Feijoada

Dalva's famous recipe, as nearly as I can recreate it.

Soak beans overnight. Drain off water, rinse thoroughly, and place beans in large soup pot. Cover with fresh water (1 1/2 to 2 inches above the beans). Add onion, garlic, pepper, celery and salt. Bring to a boil, reduce heat and simmer about 1 1/2 hours.

Transfer to slow-cooker, add carrots and return to strong simmer.

Combine gluten flour and water, stirring until a soft ball forms. Pinch off tiny pieces and add to pot. Cover and allow to simmer all day, stirring occasionally to make sure beans aren't overcooking. Taste, and add more salt or pepper if needed. When done, broth will remain a bit thin but beans should not be falling apart.

Serve with rice.