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Feijoada Francesa
Ingredients:
- 1 tbsp Vegetable Oil
- 1 Large Onion, chopped
- 1 tbsp freshly chopped Parsley
- 50g/2oz Spring Onions, chopped
- 2 boned Duck Breasts, skinned and cut into 5cm/2-inch cubes
- 675g/1˝lb boned Shoulder of Lamb, cut into 5cm/2-inch cubes
- 225g/8oz Smoked Sausage, cut into 5cm/2-inch lengths
- 2 large Tomatoes, chopped
- 1 tbsp Tomato Puree
- 120ml/4fl.oz. White Wine
- 400g/14oz dried White Beans, soaked overnight,
- Salt and Black Pepper
- 1.1L/40fl.oz. Water
- 2 whole Cloves
- 2 Onions, cut into wedges
- 450g/1lb Carrots, peeled and cut into 5cm/2-inch lengths
- 1 Chayote Squash, peeled, cores and cut into 5cm/2-inch cubes
- 2 Sticks of Celery, cut into 10cm/4-inch lengths
Preparation:
1. Heat the oil in a large saucepan add the onion, parsley, and spring onions and sauté until golden brown.
2. Add the duck, lamb, and smoked sausage and sauté for 3 minutes.
3. Add the tomatoes, tomato puree, wine, drained beans, salt, black pepper, water, cloves, and wedged onions. mix well, cover and simmer for 1˝ hours or until the beans and the meat are tender, stirring from time to time and adding more water if necessary to ensure that the beans are completely covered during the cooking.
4. Add the carrots, chayote squash, and celery, mix well and continue to simmer for a further 15 minutes or until the vegetables are just tender.
Serve hot with rice and/or toasted manioc meal.
 Back to: Feijoada
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