Feijoada from Smoking Hot & Cold: Techniques and Recipes for Smoked Meat, Seafood, Dairy, and Vegetables (page 108) by Charlotte Pike

  • paprika
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  • thyme
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  • EYB Comments

    Requires cooking for 2-3 hours. The book's "Homemade bacon" and "Smoked pork belly" called for in this recipe require 3.5 days to prepare. Can substitute store-bought smoked bacon for the book's "Homemade bacon" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires cooking for 2-3 hours. The book's "Homemade bacon" and "Smoked pork belly" called for in this recipe require 3.5 days to prepare. Can substitute store-bought smoked bacon for the book's "Homemade bacon" specified in this recipe.

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