Ingredients :

Meat pork tenderloin-300Gr
Beef-150Gr
Chicken Breast-150Gr
Bacon-100Gr
Chouriço-150Gr
Savoy cabbage-600Gr
Carrot-150Gr
Tomatoes or tomato paste– as you wish
Onions-150Gr
Garlic-2 cloves
Laurel –leafs
Chili-if you like
Salt-the necessary
Olive oil - necessary
Red beans cooked-700Gr
Cut the onions and garlic in small pieces.
Cut the carrots and the tomato.
Put in a pan: olive oil, onion, garlic, carrots, tomato.
Let it cook a bit.
Cut the meats into pieces.
Put them in the pan.
Add a little water, laurel leafs and cook slowly.
Where necessary add a little more of water and correct the flavors (salt, pripiri,...).
When the meat is almost ready join the beans.
Cut the cabbage into pieces and put in the pan.
Let cook slowly.
Tip: In other pan cook one chispe (pig's foot). Cut it into small pieces and add to the meats when
you began cooking them.
You can change the kind of cabbage
You can cut in small pieces parsley or mint and put on the feijoada when you are serving.
Rice
Cover the bottom of a saucepan with a bit of olive oil, cut an onion (without the skin) in small
pieces and put inside.
Let cook, medium high heat, do not let it being brown.
Put the rice and mix.
Some moments later join water (about twice the amount of rice) and some salt.
As soon it begins bubbling reduce immediately the temperature and maintain the saucepan
covered, the rice will absorbe the water.
Taste it, when is almost done is necessary you remove it from the heat, put something around to
maintain it warm and it will be finishing cooking