Cuban Feijoada

Ingredients

While the Brazilian Feijoada traditionally includes various types of meat, the Cuban adaptation focuses on the flavors of the black beans themselves. The Cuban Feijoada omits the pork cuts and sausages commonly found in the Brazilian version, allowing the beans to take center stage. Additionally, the Cuban Feijoada incorporates citrus fruits and Cuban spices to add a unique tropical twist. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Juice of 1 orange Juice of 1 orange
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 5g (Saturated Fat: 0.7g)
• Carbohydrates: 58g (Sugars: 4g)
• Protein: 16g
• Fiber: 16g
• Salt: 0.5g

Preparation

1. 1.
   Drain and rinse the soaked black beans.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
3. 3.
   Add the diced tomatoes, ground cumin, dried oregano, paprika, and bay leaf to the pot. Stir well to combine the flavors.
4. 4.
   Add the soaked black beans to the pot and pour in enough water to cover the beans by about 2 inches.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beans are tender.
6. 6.
   Once the beans are cooked, remove the bay leaf and stir in the orange juice and lime juice. Season with salt and pepper to taste.
7. 7.
   Simmer the Cuban Feijoada for an additional 10 minutes to allow the flavors to meld together.
8. 8.
   Serve the Cuban Feijoada hot with steamed rice and garnish with fresh cilantro, if desired.

Treat your ingredients with care...

• Black beans — Ensure that the black beans are soaked overnight to reduce cooking time and improve their texture.
• Orange and lime juice — Use freshly squeezed juice for the best flavor. Adjust the amount of citrus juice according to your taste preference.
• Cuban spices — If you can't find Cuban spices, you can substitute with a combination of cumin, oregano, and paprika to achieve a similar flavor profile.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the stew.
• Serve the Cuban Feijoada with a side of fried plantains for an authentic Cuban experience.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Cuban Feijoada hot with a side of steamed rice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Cuban Feijoada in a deep bowl, allowing the vibrant colors of the black beans and vegetables to shine through. Place a scoop of steamed rice in the center and sprinkle fresh cilantro on top for an appealing presentation.