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The preparation of feijoada is an elaborate process that incorporates a variety of meats and beans. The choice of beans varies, but black beans have become the predominant selection across Brazil today. The recipe requires substantial soaking and cooking times to ensure a flavorful result. Traditionally, dried meats such as carne seca (salted beef), bacon, and distinct sausages are utilized, alongside common seasonings like garlic, onion, and vinegar.
The method includes soaking dried beans and meats for an extended period, followed by a slow cooking process that allows flavors to meld gracefully over time. The cooking process insists on patience, emphasizing that feijoada develops its character through a delicate simmer rather than a vigorous boil.