Simple Feijoada

Simple Feijoada

According to this contemporary legend, the Masters and Lords did not eat the less noble parts of the pig, such as ears and feet, and gave these pieces to slaves. Since their food was based only on cereals, such as corn and beans, they decided to take the parts of the pig that had been discarded and add them to the beans.

Indeed, the great falsity of this popular belief is that the "Chief" Lords wasted food. At that time, monoculture, scarcity and high food prices made food very poor. To give you an idea, many masters ended up dying from poor food during the colonial period. So there was no way for wealthy landowners to brag: the situation was difficult for everyone, even for them.

Faced with this reality, slaves ate practically the same thing as the Masters the Lords. Furthermore, slaves also had to be well fed, since their work was the basis of the economy at the time.

In fact, feijoada is believed to have existed before in Europe, but under another name: stew. We can find examples of the dish in the cuisine of countries such as France (cassoulet), Spain (cooked madrilenho). Our feijoada was probably an adaptation of the European stew, but with one big difference: the use of black beans, finally a typically Brazilian contribution.

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Ingredients

• 500 gr of dried black beans
• 450 gr of pork ribs
• 450 gr of smoked ribs
• 450 gr of bacon
• 2 Calabrese sausages roughly cut
• 8 spoons of olive oil
• 2 finely chopped onions
• 6 cloves of garlic finely chopped.
• 1 tbsp black pepper
• 5 bay leaves

Method