Caribbean Feijoada

Ingredients

While the Brazilian Feijoada is traditionally made with black beans and pork, the Caribbean Feijoada incorporates a variety of tropical ingredients and spices to infuse it with the flavors of the Caribbean. The use of coconut milk, plantains, and Caribbean spices adds a unique twist to this beloved dish. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 pound (450g) boneless pork shoulder, cubed 1 pound (450g) boneless pork shoulder, cubed
• 1 cup (200g) black beans, soaked overnight 1 cup (200g) black beans, soaked overnight
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• 1 onion, chopped 1 onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 1 tablespoon (15ml) Caribbean curry powder 1 tablespoon (15ml) Caribbean curry powder
• 1 teaspoon (5ml) thyme leaves 1 teaspoon (5ml) thyme leaves
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 30g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the pork shoulder and cook until browned on all sides.
2. 2.
   Add the chopped onion, minced garlic, diced red bell pepper, and minced scotch bonnet pepper to the pot. Sauté until the vegetables are softened.
3. 3.
   Stir in the Caribbean curry powder, thyme leaves, and bay leaf. Cook for another minute to release the flavors.
4. 4.
   Drain and rinse the soaked black beans, then add them to the pot along with the coconut milk. Bring to a boil, then reduce the heat to low and simmer for about 2 hours or until the beans are tender.
5. 5.
   Add the sliced plantains to the pot and continue to simmer for an additional 15 minutes until the plantains are cooked through.
6. 6.
   Season with salt and pepper to taste. Remove the bay leaf.
7. 7.
   Serve the Caribbean Feijoada hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter taste. If you can't find plantains, you can substitute with green bananas for a similar texture.

Tips & Tricks

• To add an extra layer of flavor, marinate the pork shoulder in a mixture of Caribbean spices and lime juice for a few hours before cooking.
• For a spicier kick, leave the seeds in the scotch bonnet pepper. Adjust the amount according to your heat preference.
• Serve the Caribbean Feijoada with a side of rice or coconut rice to soak up the delicious flavors.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Feel free to customize the dish by adding other Caribbean ingredients such as yams, okra, or callaloo.

Serving advice

Serve the Caribbean Feijoada as a main course, accompanied by rice or coconut rice. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Caribbean Feijoada in a vibrant and colorful bowl, showcasing the rich black beans, tender pork, and slices of plantains. Sprinkle some fresh cilantro on top for an added pop of green.