{"id":15158,"date":"2022-10-12T08:23:53","date_gmt":"2022-10-12T07:23:53","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/10\/12\/feijoada\/"},"modified":"2024-05-26T09:22:13","modified_gmt":"2024-05-26T01:22:13","slug":"feijoada-brasilianischer-bohneneintopf","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/10\/12\/feijoada-brasilianischer-bohneneintopf\/","title":{"rendered":"Feijoada \u2013 Brazilian Bean Stew"},"content":{"rendered":"\n
\"Feijoada<\/figure>\n\n\n\n
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Feijoada \u2013 Brazilian Bean Stew<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n Feijoada \u2013 Brazilian Bean Stew – means beans in Brazilian and they are served like a stew. Mine is meatless, gluten-free and vegan. It is one of the national dishes of Brazil, it is served everywhere, usually with meat in it. The dish was invented by the Portuguese. They used the leftovers of pork and beef such as ears, feet, tails and cooked them with black beans to make a stew. Among the poor population, only the rice, beans and, if available, carne seca or carne de sol, heavily salted and dried beef, are put on the table.\n

\nSuch stews go back to the time of the Romans. The dish spread so far, so in France there is the cassoulet, in Milano the cassoeula, in Romania the fasole cu carnati, in Spain the fabada Asturiana and in Portugal the feijoada of Minho Province in the north.\n

\n\t\tThis entry takes part in Volkermampft’s culinary world travel.<\/a>\u00a0 <\/div>\n
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Prep time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
1 h<\/div>\n <\/div>\n <\/div>\n
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Portionen<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
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Totale Zeit<\/div>\n
1 h 15 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t