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@sorordulce: ##الشعب_الصيني_ماله_حل😂😂 #الامارات_العربية_المتحده🇦🇪 #السعودية_الكويت_مصر_العراق_لبنان ##هولاندا_سويسرا_المانيا_ايطاليا_فرنسا

Soror Dulce
Soror Dulce
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Region: MA
Monday 04 May 2026 14:38:07 GMT
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ansmila60656280033salam
Ans Mila :
😇😇😇😇😇😇😇😇
2026-05-11 11:48:23
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safae.2081
محارب الجهل :
ماشالله اش هدا الجمال اش هدا العسل 🥰🥰
2026-05-09 18:10:32
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user5504450654170
sba3 ossama :
2026-05-05 16:43:04
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mester..issam..6
🔱ISSAM🔱Lupo🔱 :
2026-05-05 13:09:22
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ahmed27054
ahmed :
2026-05-05 10:02:37
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bobakar.baka
portogal :
tbrklah🥰🥰🥰🥰🥰🥰🥰
2026-05-05 03:54:33
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user6430807020086
fennassi :
الزين والحلاوة اعشقك
2026-05-07 22:52:55
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youyiii.5
yahyaa :
سرور زين الاناقة الله يبارك اختي العزيزة❤️❤️😍😍
2026-05-04 14:57:59
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samiaggoune5
samiaggoune5 :
🥰🥰🥰🥰🥰🥰
2026-05-05 21:42:46
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user8578514223662
على حسن :
الله❤️❤️
2026-05-04 17:42:50
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user8392702716802
user8392702716802 :
2026-05-04 16:07:46
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ahmed.123.fes
Ahmad sba3 :
كين طوب زاز الوز 🥰🥰🥰
2026-05-06 10:18:49
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BEANS FROM AROUND THE WORLD 🫘 🌍 Welcome to my new series ‘Beans From Around The World’ where I will be exploring the best bean dishes the world has to offer. For part 1, we’re taking a trip to Brazil to make Feijoada 🇧🇷. A rich, hearty and comforting bean stew with a variety of cuts of pork including Brazilian carne seca (dried beef), Linguica Calabresa (Brazilian smoked sausage) and many more… The Feijoada was bought to Brazil from the Portuguese, then adapted by the African enslaved population which introduced a few new ingredients such as black beans, carne seca & more. Let me know, what bean dish should I do next?
 Ingredients: 8 garlic cloves finely diced 250g dried black beans 2500 ml water (approx) 5 bay leaves 250g smoked pork ribs chopped into cubes 100g smoked back bacon 125g Linguica Calabresa sausages (found in Brazilian markets, use any smoked sausage as a replacement 50g chorizo 75g carne seca (a type of dried beef which is a non negotiable item, well worth the amazon order or trip to the Brazilian store for this) 1 tbsp ground cumin Salt to taste* a naturally very salty dish, so only add at the end, if it needs it* (1) Start by placing your black beans in a large bowl to soak overnight. Place your carne seca in a large bowl of water for 12 hours, replacing every 3 hours to remove the excess salt or you can boil it twice for 15 minutes to remove the salt quicker. (2) To start the stew, heat up a large stew pot on a medium heat, then add a dash of rapeseed oil. Add your garlic and lightly saute for 1 minute, then add the beans + the soaking water (that’s how you get the authentic dark colour), then top up with a dash more water to ensure you have enough to cook all the beans. Bring to a boil, then add the bay leaves and bring to a simmer and cook for 45 minutes. (3) In the meantime, brown off all of your meats then set aside. After 45 minutes, add the meats to the pot and cover and simmer for a further 1 hour 15 minutes. (4) Now remove the lid and let simmer uncovered for a further 30 minutes until everything is cooked through. You can now mash some of the beans and this will help to thicken up the stew. Serve with some Farofa, white rice, steamed kale and orange slices. #beans #feijoada #brasil #CapCut
BEANS FROM AROUND THE WORLD 🫘 🌍 Welcome to my new series ‘Beans From Around The World’ where I will be exploring the best bean dishes the world has to offer. For part 1, we’re taking a trip to Brazil to make Feijoada 🇧🇷. A rich, hearty and comforting bean stew with a variety of cuts of pork including Brazilian carne seca (dried beef), Linguica Calabresa (Brazilian smoked sausage) and many more… The Feijoada was bought to Brazil from the Portuguese, then adapted by the African enslaved population which introduced a few new ingredients such as black beans, carne seca & more. Let me know, what bean dish should I do next?
 Ingredients: 8 garlic cloves finely diced 250g dried black beans 2500 ml water (approx) 5 bay leaves 250g smoked pork ribs chopped into cubes 100g smoked back bacon 125g Linguica Calabresa sausages (found in Brazilian markets, use any smoked sausage as a replacement 50g chorizo 75g carne seca (a type of dried beef which is a non negotiable item, well worth the amazon order or trip to the Brazilian store for this) 1 tbsp ground cumin Salt to taste* a naturally very salty dish, so only add at the end, if it needs it* (1) Start by placing your black beans in a large bowl to soak overnight. Place your carne seca in a large bowl of water for 12 hours, replacing every 3 hours to remove the excess salt or you can boil it twice for 15 minutes to remove the salt quicker. (2) To start the stew, heat up a large stew pot on a medium heat, then add a dash of rapeseed oil. Add your garlic and lightly saute for 1 minute, then add the beans + the soaking water (that’s how you get the authentic dark colour), then top up with a dash more water to ensure you have enough to cook all the beans. Bring to a boil, then add the bay leaves and bring to a simmer and cook for 45 minutes. (3) In the meantime, brown off all of your meats then set aside. After 45 minutes, add the meats to the pot and cover and simmer for a further 1 hour 15 minutes. (4) Now remove the lid and let simmer uncovered for a further 30 minutes until everything is cooked through. You can now mash some of the beans and this will help to thicken up the stew. Serve with some Farofa, white rice, steamed kale and orange slices. #beans #feijoada #brasil #CapCut


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