Feijoada à Portuguesa with Chouriço and Black Beans

Ingredients

• 500g (1 lb) black beans, soaked overnight 500g (1 lb) black beans, soaked overnight
• 250g (9 oz) chouriço sausage, sliced 250g (9 oz) chouriço sausage, sliced
• 1 large onion, chopped 1 large onion, chopped
• 2 carrots, diced 2 carrots, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• White rice (for serving) White rice (for serving)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 20g
• Fiber: 15g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked black beans.
2. 2.
   In a large pot, heat some olive oil over medium heat.
3. 3.
   Add the chouriço sausage and cook until browned and crispy. Remove from the pot and set aside.
4. 4.
   In the same pot, add the chopped onion, diced carrots, and minced garlic. Sauté until the vegetables are softened.
5. 5.
   Add the diced tomatoes, bay leaves, paprika, and ground cumin. Cook for a few minutes until the tomatoes start to break down.
6. 6.
   Add the soaked black beans to the pot and cover with water. Bring to a boil, then reduce the heat to low and simmer for about 2 hours or until the beans are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the feijoada hot with white rice, garnished with fresh parsley.

Treat your ingredients with care...

• Chouriço sausage — To enhance the flavor of the chouriço, you can lightly fry it before adding it to the stew. This will help release its smoky aroma and intensify its taste.

Tips & Tricks

• For a spicier feijoada, you can add a pinch of chili flakes or a dash of hot sauce.
• If you prefer a thicker stew, you can mash some of the cooked black beans with a fork and stir them back into the pot.
• Leftover feijoada can be refrigerated and enjoyed the next day. The flavors will continue to develop and intensify.

Serving advice

Serve the feijoada hot with a side of white rice. Garnish with freshly chopped parsley for a pop of color and freshness.

Presentation advice

To make the dish visually appealing, arrange a scoop of feijoada in the center of a plate and surround it with a ring of white rice. Sprinkle some chopped parsley on top for an added touch of green.