"Feijoada is
the Brazilian
national dish.
My mother would
cook this stew
every Friday
and serve it on
Saturday. (It is
always better
the second or
third day.)
Any leftovers
can be frozen
and reheated
throughout the
week for a quick
meal. So you
are encouraged
to double this
recipe! You can
choose to use
more traditional
meats such as
tongue, pork feet
and tails, or any
other meat you
have on hand."
- ILSON
GONÇALVES
V U E N J . C O M
106
