Arab-style Feijoada

Ingredients

While the original Brazilian Feijoada is known for its hearty combination of black beans, pork, and various cuts of meat, this Arab-style adaptation replaces the pork with tender lamb and adds a unique blend of Middle Eastern spices. The result is a rich and aromatic dish that showcases the vibrant flavors of Arab cuisine. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (400g) dried black beans 2 cups (400g) dried black beans
• 1 lb (450g) lamb shoulder, cubed 1 lb (450g) lamb shoulder, cubed
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 40g (Sugars: 2g)
• Protein: 32g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Soak the black beans in water overnight. Drain and rinse before cooking.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the lamb cubes and brown them on all sides.
3. 3.
   Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent.
4. 4.
   Stir in the ground cumin, coriander, turmeric, cinnamon, paprika, bay leaf, salt, and pepper. Cook for a minute to release the flavors.
5. 5.
   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 and the lamb is cooked through.
6. 6.
   Adjust the seasoning if needed. Remove the bay leaf.
7. 7.
   Serve the Arab-style Feijoada hot, garnished with fresh parsley. It pairs perfectly with Arabic bread or rice.

Treat your ingredients with care...

• Lamb shoulder — For tender and flavorful meat, marinate the lamb shoulder in a mixture of olive oil, garlic, and Arabic spices for a few hours before cooking.

Tips & Tricks

• To enhance the flavors, you can add a squeeze of lemon juice or a splash of pomegranate molasses to the Feijoada before serving.
• Serve the Feijoada with a side of pickled vegetables or a fresh salad to add a refreshing element to the dish.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or chili flakes to the spice blend.

Serving advice

Serve the Arab-style Feijoada hot, accompanied by warm Arabic bread or fragrant rice. Offer a variety of condiments such as yogurt, pickled vegetables, and hot sauce for guests to customize their plates according to their taste preferences.

Presentation advice

Present the Feijoada in a large serving dish, allowing the rich colors of the black beans and tender lamb to shine through. Garnish with a sprinkle of fresh parsley for a pop of green.