Rita Lobo teaches you how to make a FEIJOADA that serves 16 people. But since this episode was recorded BEFORE the COVID-19 pandemic and QUARANTINE, no gathering of friends and a party, okay? #NhacGNT #RitaLobo #CozinhaPrática To make the most of this recipe, we have separated some tips for you to prepare it: 1 - Make the quantity indicated by Rita and distribute to those who need it; 2 - Reduce the measurements and make your family happy at home; 3 - Freeze the excess and have a delicious feijoada throughout the quarantine. Ingredients: To desalt the meat: 1.1 kg of salted pork ribs (1 piece with 12 strips) 800 g of dried meat 600 g of salted pork loin For the feijoada: 1 kg of black beans 500 g of sausage (4 units) 3 onions 5 cloves of garlic ¼ cup (tea) of olive oil 3 bay leaves 1 teaspoon of ground cumin Preparation: To desalt the meat: Start preparing the feijoada the day before to desalt the meat. Discard excess fat from the pieces. Cut the loin and dried meat into medium cubes of about 3 cm. Place the piece of ribs on the cutting board and cut the meat between the bones to separate the strips. Place each type of meat in a large bowl, cover with plenty of water and refrigerate. Let it soak for 24 hours to desalt, changing the water every 3 hours, preferably. For the feijoada: Place the beans in a sieve and rinse well under running water. Transfer the beans to a large bowl and cover with 2.5 liters of water – if any float, discard. Cover with a plate and let soak for 30 minutes – if the beans are left soaking for too long they may lose their color and fall apart during the long cooking of the feijoada. Meanwhile, pre-cook the meats. Drain the water from the desalted meats and transfer to a large pot (or pan) with a capacity of 11 liters. Cover the meats with water and cook over high heat – about 4 liters is enough, the amount may vary according to the size of the pan, the important thing is that the meats must be completely submerged. Let cook for 10 minutes over high heat, counting from when they boil – pre-cooking eliminates excess fat and salt from the meats. Meanwhile, peel and finely chop the onions and garlic cloves. Using a small knife, remove the skin from the sausages. Drain the water from the beans. After 10 minutes, use a slotted spoon to transfer the pre-cooked meats to a large bowl and discard the cooking water, being careful not to burn yourself. Return the pot to high heat. When it is hot, add the olive oil, add the onion and season with a pinch of salt. Sauté for about 8 minutes until it begins to brown. Add the garlic, cumin and bay leaves and stir for 1 minute to perfume. Add the soaked beans to the stew and mix well. Add 6 liters of water and keep the pot on high heat. As soon as it begins to boil, add the pre-cooked dried meat and ribs, lower the heat and let it cook for 2 hours, stirring occasionally. After the first 2 hours of cooking, add the pre-cooked loin and the whole sausages. Cook over low heat for another 3 hours, stirring occasionally gently so as not to break up the beans. With 30 minutes left in the cooking time, use tongs to transfer the sausages to a cutting board and cut each one into 1 cm slices, diagonally. Return the slices to the pan and cook until the total cooking time is 5 hours, or until the meats are very tender and the feijoada broth begins to thicken. Serve with rice, sautéed kale, orange segments and toasted cassava flour. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET THE NHAC BOT, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook: / nhacgnt Instagram: / nhacgnt Twitter: / canalgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com.br