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Soak the beans overnight.
Preheat cook & hold to 325F.
Preheat CTP to 400F (204C).
Lay meats onto a sheet tray with parchment paper. Sear at 400F (204C) for 25 min. With 100% fan- 50% humidity.
Remove the seared meats from the oven.
In a hotel pan, add the seared meats, chicken broth, spices/seasonings and soaked beans.
Place hotel pan into the Cook&Hold and cook at 325F (163C) for 6 hours. Hold at 165F (74C) until ready to serve.
Remove Feijoada from the Cook&Hold.
Serve with white rice, collard greens and orange slices!