Feijoada Adapted to Argentinian Cuisine

Ingredients

While the Brazilian Feijoada traditionally uses black beans and a variety of pork cuts, the Argentinian adaptation incorporates red kidney beans and beef as the main protein. The dish also features the addition of chimichurri sauce, a staple in Argentinian cuisine, which adds a tangy and herbaceous element to the dish. The result is a unique fusion of Brazilian and Argentinian flavors. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 200g (7 oz) chorizo sausage, sliced 200g (7 oz) chorizo sausage, sliced
• 200g (7 oz) morcilla (blood sausage), sliced 200g (7 oz) morcilla (blood sausage), sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 red bell peppers, diced 2 red bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (400g) red kidney beans, cooked 2 cups (400g) red kidney beans, cooked
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon oregano 1 teaspoon oregano
• Salt and pepper to taste Salt and pepper to taste
• Chimichurri sauce, for serving Chimichurri sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chorizo and morcilla. Cook until browned and crispy. Remove from the pot and set aside.
3. 3.
   In the same pot, add the onion, garlic, and red bell peppers. Sauté until the vegetables are softened.
4. 4.
   Add the tomatoes, tomato paste, paprika, cumin, oregano, salt, and pepper. Stir well to combine.
5. 5.
   Return the beef, chorizo, and morcilla to the pot. Add the cooked red kidney beans and enough water to cover the ingredients.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the beef is tender and the flavors have melded together.
7. 7.
   Serve the Feijoada hot, accompanied by chimichurri sauce on the side.

Treat your ingredients with care...

• Beef — For a more tender result, choose a cut of beef suitable for slow cooking, such as chuck or stewing beef.
• Chorizo sausage — Look for a spicy and flavorful chorizo sausage to add depth to the dish.
• Morcilla (blood sausage) — If you can't find morcilla, you can substitute it with another type of sausage or omit it altogether.
• Red kidney beans — If using canned beans, rinse them thoroughly before adding to the dish to remove excess sodium.

Tips & Tricks

• To enhance the flavors, let the Feijoada sit for a few hours or overnight before serving.
• Serve the Feijoada with traditional Argentinian accompaniments such as rice, crusty bread, and a fresh green salad.
• Feel free to adjust the spiciness of the dish by adding more or less paprika and chili flakes.
• Leftover Feijoada tastes even better the next day as the flavors continue to develop.
• Don't forget to serve chimichurri sauce on the side for an extra burst of flavor.

Serving advice

Serve the Feijoada hot, accompanied by a generous drizzle of chimichurri sauce. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the Feijoada in a deep serving dish, allowing the rich and hearty stew to take center stage. Serve with a side of rice and a sprinkle of fresh herbs for an appetizing presentation.