Ingredients (4 people):
600 g of whelk kernels
500 g of red or catarino beans
500 g of fresh tomatoes
1 green pepper
1 sprig of parsley
1 bay leaf
2 cloves of garlic
100 g of onions
1 dl of olive oil
salt and pepper q.b.
chilli
Preparation
In a container, soak the beans in cold water, 12 hours before use. After soaking, wash it and cook it in a pan with cold water. Break the raw whelks and remove the brains. Then cook the brains obtained in salted water for about 45 to 60 minutes. Once cooked, remove to a bowl and let cool. Cut into pieces. In a separate pan, sauté the finely chopped garlic and onion in olive oil, add the bay leaf and the sprig of parsley and let it brown. Then add the pepper, after having been cleaned of pips and washed, cut into small cubes. In the meantime, remove the stalk from the tomatoes, scald them in boiling water, to make it easier to remove the skin and pips. Chop the tomatoes and put them in the stew. Let it be determined.
Gather the whelk pieces and season with salt, pepper and chilli. Add the already cooked beans and part of their cooking liquid and bring to a boil until clear.
Source and Rights : http://cultodamesa.blogspot .com/2011/12/feijoada-de-buzios.html
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