Greek-style Feijoada

Ingredients

While the original Brazilian Feijoada is traditionally made with black beans and various cuts of pork, our Greek-style adaptation incorporates white beans and lean lamb meat. Additionally, we infuse the dish with Mediterranean herbs and spices, giving it a distinct Greek flavor profile. This adaptation offers a lighter and fresher take on the classic Feijoada, perfect for those who appreciate the vibrant tastes of Greek cuisine. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 500g (17.6 oz) white beans, soaked overnight 500g (17.6 oz) white beans, soaked overnight
• 500g (17.6 oz) lean lamb meat, cubed 500g (17.6 oz) lean lamb meat, 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
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400g / 14 oz) diced tomatoes 1 can (400g / 14 oz) diced tomatoes
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 50g (Sugars: 5g)
• Protein: 35g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed lamb meat to the pot and cook until browned on all sides.
3. 3.
   Drain the soaked white beans and add them to the pot along with the bay leaves, dried oregano, dried thyme, ground cumin, and paprika. Stir well to combine.
4. 4.
   Pour in the diced tomatoes and vegetable broth. Season with salt and pepper to taste.
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 and the flavors have melded together.
6. 6.
   Remove the bay leaves before serving.
7. 7.
   Serve the Greek-style Feijoada hot with your choice of side dishes.

Treat your ingredients with care...

• White beans — Make sure to soak the beans overnight to ensure they cook evenly and become tender.
• Lamb meat — Trim any excess fat from the lamb meat before cubing it for a leaner and healthier dish.
• Dried oregano and thyme — Crush the dried herbs between your palms before adding them to the dish to release their aromatic oils.
• Diced tomatoes — Opt for canned diced tomatoes for convenience, but you can also use fresh tomatoes if preferred.
• Vegetable broth — Use low-sodium vegetable broth to control the saltiness of the dish.

Tips & Tricks

• For added flavor, marinate the lamb meat with lemon juice, garlic, and olive oil for a few hours before cooking.
• Serve the Greek-style Feijoada with a dollop of Greek yogurt and a sprinkle of fresh herbs for a refreshing twist.
• This dish tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• Feel free to customize the spices according to your preference. Add a pinch of chili flakes for a spicy kick or a dash of cinnamon for a hint of warmth.
• Serve the Feijoada with crusty bread or pita bread to soak up the flavorful sauce.

Serving advice

Serve the Greek-style Feijoada as a main course, accompanied by a fresh Greek salad and warm pita bread. Garnish with a drizzle of extra virgin olive oil and a sprinkle of crumbled feta cheese for an authentic Greek touch.

Presentation advice

Present the Greek-style Feijoada in a deep serving dish, allowing the rich tomato-based sauce to envelop the tender lamb and white beans. Sprinkle some chopped fresh parsley on top for a pop of color and freshness.