Feijoada

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   Cut the meat into your preferred size.

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   I usually just throw the chicken pieces in whole because it will fall off the bone by the time its finished cooking, anyway.

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   2.

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   Put the meat into a large soup pot and fill the pot 3/4 to 2/3 full of water.

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   Make sure the meat is covered.

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   3.

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   Add the salt to the water.

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   This is meant to be a salty dish, so dont be scared!

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    4.

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    Put the pot over high heat and bring to a boil.

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    5.

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    Turn the heat down but continue to boil the water.

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    Let it boil for a good 2-3 hours.

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    6.

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    Once you see the water has boiled down a bit and the meat is very tender, add the wine if you choose to use it.

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    7.

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    After the wine, add the kidney beans (dont drain them).

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    8.

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    Continue to boil the mixture until it has thickened, probably another 1 1/2 hours or so.

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    This recipe is different for every person who makes it, so dont be scared to mix and match and revise to fit you and your family.

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    Feijoada is often much better a day or two after you make it, so dont be afraid to make enough for leftovers!

* Per serving · 4 servings · Values may vary.

No additional tips available.