Preparation Time: 10 mins  |  Cooking Time: 1 hour 20 mins  |  To: 6-8 people

INGREDIENTS:

  • 600 g of folded (soaked overnight)
  • 400 g of white beans (soaked overnight)
  • juice of 1 lemon
  • 200 ml of water
  • 50 ml of olive oil
  • 1 Tbsp lard
  • 1 onion
  • 3 cloves of garlic
  • 1/2 red pepper
  • 1 bay leaf
  • 1/2 beef chorizo
  • 1 sausage
  • 250 g bacon
  • 500 g of beef
  • 2 chopped tomatoes
  • 200 ml tomato pulp
  • 150 ml of white wine
  • 1 tsp pepper (tea)
  • 1 carrot
  • Salt to taste

PREPARATION:

The day before, soak the beans in plenty of water. Place the well-washed tripe in a bowl, drizzle with lemon juice, season with salt and add 200 ml of water. Involve everything. Cover and refrigerate overnight. On the day, cook the beans and tripe in water seasoned with a pinch of salt. Let it cook for around 45 minutes.

In a pan with olive oil and lard, sauté the onion and chopped garlic cloves until soft. Add the red pepper, bay leaf, beef chorizo and sliced sausage, bacon or bacon strips and let it braise. Add the diced beef, chopped tomatoes and tomato pulp. Add 150 ml of white wine and season with pepper and salt. Let it stew for about 30 minutes.

After the time has elapsed, add the sliced carrot, add the beans, tripe and a little of the bean cooking broth. Mix everything together, cover and let it cook, until cooked, for 15 minutes.

Serve the feijoada with white rice and lettuce salad.