Bosnian Feijoada

Ingredients

While the Brazilian Feijoada traditionally uses pork as the main protein, Bosnian Feijoada incorporates a combination of beef and lamb for a unique flavor profile. Additionally, Bosnian Feijoada includes a medley of Balkan spices such as paprika, cumin, and bay leaves, which infuse the dish with a distinct Bosnian twist. 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
• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 200g (7 oz) smoked beef sausage, sliced 200g (7 oz) smoked beef sausage, sliced
• 200g (7 oz) smoked lamb sausage, sliced 200g (7 oz) smoked lamb sausage, sliced
• 2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons paprika 2 tablespoons paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 20g (Sugars: 2g)
• Protein: 38g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until they turn golden brown.
2. 2.
   Add the beef and lamb cubes to the pot, and cook until they are browned on all sides.
3. 3.
   Stir in the paprika, cumin, and bay leaves, and cook for an additional 2 minutes to release their flavors.
4. 4.
   Drain the soaked black beans and add them to the pot. Pour enough water to cover the ingredients by about an inch.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 2 hours, or until the meat is tender and the beans are cooked through.
6. 6.
   Add the sliced smoked beef and lamb sausages to the pot, and simmer for an additional 30 minutes.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Bosnian Feijoada hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Beef and lamb — For tender meat, choose cuts that are suitable for slow cooking, such as chuck roast or shoulder. Trim excess fat before cubing.
• Smoked sausages — Look for high-quality smoked beef and lamb sausages to add a smoky flavor to the stew.

Tips & Tricks

• Soaking the black beans overnight helps to reduce cooking time and ensures they cook evenly.
• For a richer flavor, you can add a splash of red wine to the stew during the simmering process.
• Serve Bosnian Feijoada with a side of crusty bread or steamed rice to soak up the delicious sauce.

Serving advice

Bosnian Feijoada is traditionally served as a main course. Ladle the stew into deep bowls and accompany it with a side of crusty bread or steamed rice. Garnish with chopped fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation of Bosnian Feijoada, consider serving it in rustic clay bowls or deep plates. Sprinkle some additional paprika on top for a touch of vibrant color. Place a sprig of fresh parsley on the side for an elegant finishing touch.